Clean the Fish: Begin by prepping the dry bombil. Cut off the head, tail, and side fins. Chop the remaining fish into small, bite-sized pieces.

Soak and Wash: Soak the chopped bombil pieces in regular water for 5 to 7 minutes. This step is crucial to remove excess dirt and reduce the high natural salt content of the dried fish. Wash thoroughly 2-3 times and squeeze out all the water.

Fry the Bombil: Heat a little oil in a pan over medium heat. Fry the cleaned bombil pieces for 2 to 3 minutes until they turn a beautiful, crispy golden brown. Remove them from the pan and set them aside.

Sauté the Aromatics: In the same pan (with just a few drops of remaining oil), briefly toss the coriander leaves, mint leaves, and raw mango pieces to soften them slightly. You can turn off the heat while doing this, so they don't burn.

Combine Ingredients: Transfer the crispy bombil, roasted garlic, green chillies, roasted cumin seeds, sautéed herbs, raw mango, and a pinch of salt into a mixer or food processor jar.

Pulse to Perfection: Do not grind this into a smooth paste! Use the "pulse" function—turn the mixer on and off quickly about 3 times. You want a coarse, chunky texture so the bombil pieces remain crunchy when you eat.

Serve and Enjoy: Your tangy, spicy Dry Bombil Chutney recipe is ready to be devoured!