As the vibrant mango season approaches in India, the abundance of mangoes in trees and markets sets the stage for delightful culinary creations. Among these, the sought-after Prawn Mango Chutney from Kerala stands out for its deliciousness. I’m excited to share this unique recipe that captures the essence of the season and the region.
Ingredients:
- 3 tablespoons of dry prawns
- 3 tablespoons of small mango pieces
- 1 green chili
- 1 small onion
- Salt, to taste
- 2 curry leaves
- 4 tablespoons of grated coconut
Preparation:
Begin by washing and cleaning the dry prawns, and remove the heads. Roast the prawns and grind them in a mixer jar until they turn into a coarse powder.
In the same mixer jar, combine the crushed prawns, mango pieces, green chili, curry leaves, onion, and salt. Grind to form a paste.
Next, add the grated coconut to the mixture in the jar and grind until everything is well blended.
Transfer the mixture from the jar into a bowl. Mix it well to ensure all the flavors are combined.
This delectable Dry Prawns Mango Chutney is best enjoyed with hot rice. The unique combination of prawns, mango, coconut, and spices creates a symphony of flavors that is both easy to make and incredibly satisfying. Adjust the quantity of mango based on its sourness, and for those who prefer a spicier kick, feel free to add more green chili or chili powder according to your taste.
Celebrate the forthcoming mango season by indulging in the exquisite flavors of Kerala through this Dry Prawns Mango Chutney recipe. The fusion of seafood and seasonal produce encapsulates the essence of regional cuisine. Don’t miss the chance to enjoy this easy and delightful chutney that will surely become a favorite on your dining table.
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