Step 1: Prep the Bombil. Start by soaking the dry bombil in a bowl of water for 15 to 20 minutes. After soaking, wash them thoroughly to remove any dirt. Squeeze out all the water completely so they are nicely drained.

Step 2: Fry to a Crunch. Heat a pan (tawa) and add a tablespoon of oil. Drop the drained bombil into the oil and fry them until they turn a beautiful golden-brown colour. They must become completely crispy. Once done, remove them from the pan and let them cool down completely.

Step 3: Grind the Spices. In a mixer jar, add the roasted coriander seeds, roasted cumin seeds, spicy red chilli powder, Kashmiri red chilli powder, amchur powder, garam masala, roasted ginger, and roasted garlic. Grind this dry mixture once.

Step 4: Season Properly. Add a little bit of salt to the spice mix. Keep in mind that Bombay duck is naturally salty, so add less salt than you normally would.

Step 5: Pulse the Chutney. Now, add the cooled, crispy fried bombil into the mixer jar. Here is the secret: only "pulse" the mixer (turn it on and off quickly) about 3 times. Do not grind it into a fine powder! It should remain coarse and crunchy. Your delicious Sukha Bombil Chutney is ready!