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Haddock Chutney

Haddock Chutney is a meal that I grew up eating in South Africa. My grandmother was fond of preparing this meal for us & she would always...

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By DenisiyaPublished on August 27, 2019
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Haddock Chutney
⏱️
Prep Time10 mins
🍳
Cook Time31 mins
⌛
Total Time41 mins
🍽️
ServingsMakes 1 Jar (500ml)

This Indian Recipe Serves 2-4

Haddock Chutney is a meal that I grew up eating in South Africa. My grandmother was fond of preparing this meal for us & she would always shred the fish which made it easier to quickly whip up sandwiches as well. This meal is so easy to prepare & if you’re a fish lover, this Haddock Chutney will cheer you up.

This fish in particular (Haddock) does not have much bones but I prefer using the fillets which are deboned. They have a flaky texture & a delicate flavour.

Haddock Chutney Ingredients:

  • 450 grams haddock fillets
  • 3 tablespoons vegetable oil
  • 1 onion
  • 1 teaspoon red chili flakes (optional)
  • 1 tablespoon chili powder or masala
  • salt to taste
  • few sprigs thyme
  • 1 teaspoon ginger & garlic paste
  • 4-5 tomatoes
  • 1 teaspoon granulated sugar
  • 3 green chilies
  • fresh coriander (dhania) for garnishing
🥗

Ingredients

Scale:
Base Yield: Makes 1 Jar (500ml)
👩‍🍳

Step-by-Step Instructions

  1. For this recipe I am using the frozen boxed haddock fillets.

    Step 1 illustration

  2. This is what they look like straight out the box & they can be cooked from frozen.

    Step 2 illustration

  3. Alternatively, haddock is sold in whole form so you may get that & simply cut into portions.

    Step 3 illustration

  4. Next, pour the vegetable oil into a pot & allow to heat on medium. Once the oil is hot, add in the haddock.

    Step 4 illustration

  5. Allow the fish to fry for 6 minutes on each side.

    Step 5 illustration

  6. Once fried, remove it from the oil. At this point, you may leave the fish as is in pieces or you may take it further & shred them. I prefer it when the haddock is shredded as my late grandmother used to do so.

    Step 6 illustration

  7. Use two forks to shred the fish. Don’t worry if the fish isn’t completely cooked as it will cook in the chutney.

    Step 7 illustration

  8. Next, peel & sliver the onion.

    Step 8 illustration

  9. Rinse & slit green chilies.

    Step 9 illustration

  10. Grate or blend the tomatoes. If choosing to grate them – rinse tomatoes, cut off the ends of each tomato & then slice each one into halves. Place the flat & fleshy side of the tomato onto the grater, & grate the flesh of the tomatoes into a bowl. Discard of the tomato skins. If choosing the blending option – rinse tomatoes, cut off the ends of each tomato & then slice each one into quarters. Place the tomatoes with the skin into a blender & pulse for a few seconds until the tomatoes are finer but not too runny, as the image below.

    Step 10 illustration

  11. To the same pot that the fish had been frying in, turn up the heat to medium-high. Add in the onions, green chilies & thyme.

    Step 11 illustration

  12. Mix well.

    Step 12 illustration

  13. Sauté until the onions are translucent.

    Step 13 illustration

  14. Once the onions are translucent, add red chili flakes, chili powder or masala & ginger & garlic paste.

    Step 14 illustration

  15. Mix well & add in the grated or blended tomatoes.

    Step 15 illustration

  16. Give everything a stir.

    Step 16 illustration

  17. Cover & simmer for about 15-20 minutes until the oil surfaces & the tomatoes are thoroughly cooked.

    Step 17 illustration

  18. Once the tomatoes have cooked, add in salt to taste & sugar.

    Step 18 illustration

  19. Give it a stir.

    Step 19 illustration

  20. Next, add in the haddock.

    Step 20 illustration

  21. Gently mix the haddock into the tomato chutney.

    Step 21 illustration

  22. Cover & allow the fish to completely cook in the chutney for 5 minutes.

    Step 22 illustration

  23. Plate & garnish freshly chopped coriander (dhania).

    Step 23 illustration

  24. Serve this Haddock Chutney with rice, bread or roti.

    Step 24 illustration
Video Tutorial

Watch How It's Made

Follow along with Denisiya's step-by-step video guide for Haddock Chutney.

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Denisiya - Founder & Chef at EatMee Recipes
About the Creator

Meet Denisiya

Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.

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