Unaka Chemmeen Manga Chammanthi (Dry Prawn & Mango Chutney) Kerala Style

Unaka Chemmeen Manga Chammanthi is a bold and flavorful Kerala chutney that pairs sun-dried prawns with tangy raw mango and aromatic spices. This dry prawn and mango chutney has a perfect balance of sweet, sour, salty, and spicy — making it a standout accompaniment for rice, kanji, appam, idiyappam, or rice roti.

---

🍤 Why This Chutney Is Special

• 🍋 Combines tangy raw mango with savory dry prawns
• 🔥 Spicy and aromatic — true Kerala coastal flavour
• 🍽️ Versatile side for rice, breakfast staples, and snacks
• 🧄 Packed with bold spices and texture

---

🧺 Ingredients

• 1 cup sun-dried prawns, cleaned and roasted
• 1 raw mango, peeled and roughly chopped
• 6–8 shallots (small onions), peeled
• 4–5 green chillies (adjust to taste)
• 1 tsp ginger, chopped
• 1–2 cloves garlic
• ½ tsp red chilli powder
• 3-4 fresh curry leaves
• Salt, to taste
• 1 cup coconut (If the mango is too sour add more coconut or take less mango pieces)

---

👩‍🍳 Preparation Method

1. Prepare the Prawns

1. Rinse the sun-dried prawns briefly to remove excess salt and dust.
2. Pat dry with kitchen paper.
3. Roast (fry) in a pan without oil

---

2. Grind the Chutney

1. In a blender or mortar-and-pestle kit, combine:
   • Raw mango
   • Shallots
   • Green chillies
   • Ginger
   • Garlic
   • Red chilli powder
   • Curry leaves
   • Salt

1. Add the dried prawns (crushed in a mixer grinder) as well.
2. Pulse or grind to a coarse, textured chutney — not too fine.

---

3. Optional Tempering

1. Heat a small pan with 1–2 tsp coconut oil (optional).
2. When hot, add a few curry leaves and let them crisp.
3. Pour this tempering over the chutney and mix well.
   (This step enhances aroma but can be skipped for an even healthier version.)

---

🍽️ How to Serve

Serve Unaka Chemmeen Manga Chammanthi with:

• Cooked rice
• Kanji (rice water porridge)
• Appam or idiyappam
• Chapati or dosa
• As a side with fried snacks

Its spicy, tangy kick elevates any simple meal into a satisfying feast.

📝 Tips for Best Results

✔ If raw mango is very sour, reduce the number of pieces
✔ Adjust salt carefully — dry prawns can be salty.
✔ Use fresh curry leaves — they add aromatic depth.
✔ For milder heat, deseed the green chillies before grinding.

---

🌿 Grandma’s Kitchen Note

In traditional Kerala kitchens, dry prawns were a treasured source of umami and protein. Combined with raw mango’s tang, this chutney became a favourite accompaniment during mango season. Simple ingredients, bold flavours, and quick preparation make this chutney a timeless classic.

---

📌 Quick Recipe Summary

Serving: Perfect for 8 servings as a side

Prep time: 10 minutes

Cook time: 0–3 minutes (with tempering)