Unaka Chemmeen Manga Chammanthi (Dry prones & Mango Chutney)


  1.  Dry Prones – 25 numbers
  2.  Mango – 4 Pieces 2 or 3  inches long
  3.  Small Onions – 4 nos.
  4.  Chilli Powder – 1 teaspoon
  5.  Turmeric powder – ¼ teaspoon
  6.  Ginger – 1 small piece: 1 inch
  7.  Coconut – 2 to 3 table spoons
  8.  Salt – 3 pinches
  9. Coconut oil – 1 teaspoon


Take prones clean and remove the heads, wash very well.  Apply 2 pinches of salt, ¼ teaspoon chilli powder and turmeric powder.  20190112_221414Mix well.  Take 1 teaspoon coconut oil in a frying pan, fry the prawns well on slow fire till it’s well cooked and dried, be careful not to burn it.  Can fry it without oil too just dry fry without oil if you wish. Off the stove and leave it to cool. Once ready add it in the small jar of the Mixi  and grind it, then add mango and all the ingredients except coconut. Grind it into a smooth paste and then add coconut and grind for 2 seconds.

Coconut should not be ground too smooth. Taste the mixture and see, if salt is too little can add little more according to your taste; If mango is too sour can add more coconut to lessen the sour taste. Those who like it very spicy can add more chilli powder.

It’s a very tasty dish which could be used with rice as we use pickles. My Grandma would serve us this dish with warm organic brown rice.


Vow the taste of it I can feel even now.  That was made on grinding stone, so grinding of the ingredients could be controlled unlike the mixi and taste better than this.  Try this and see, you will surely love it.





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