Dried Prawns Chutney | Kerala Unakka Chemmeen Chammanthi with Coconut and Tamarind

🦐 Dried Prawns Chutney / Unakka Chemmeen Chammanthi with Coconut and Tamarind

In Kerala kitchens, chutneys or chammanthis are more than just side dishes – they are a taste of tradition. Among them, Unakka Chemmeen Chammanthi (dried prawns chutney) holds a special place. With the smoky flavor of roasted prawns, the nuttiness of coconut, and the tang of tamarind, this chutney packs a punch in every bite.

It’s a quick, fiery, and satisfying accompaniment to hot kanji (rice porridge), steamed rice, dosa, or idli. Made in just minutes with pantry staples, this chutney is a must-try for seafood lovers who enjoy bold flavors.

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🌶️ Ingredients:

• Dried prawns (Unakka Chemmeen) – ½ cup

• Grated coconut – 1 cup

• Tamarind – small lemon-sized ball (soaked)

• Dry red chilies – 4–5

• Shallots – 6–8

• Garlic – 4–5 cloves

• Curry leaves – 1 sprig

• Salt – to taste

• Coconut oil – 1–2 tsp

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🍳 Method:

1. Dry roast the dried prawns in a pan until crisp and aromatic.

2. In 1–2 tsp coconut oil, roast red chilies, shallots, garlic, and curry leaves until golden brown.

3. In a mixer, grind the roasted prawns, coconut, tamarind, roasted mix, and salt coarsely (do not make it too smooth).

4. Finish with a drizzle of coconut oil for extra flavor.

5. Serve fresh with kanji, rice, dosa, or idli.

👉 Best consumed fresh for maximum flavor.

📌 Hashtags:

#UnakkaChemmeen #KeralaChammanthi #KeralaCuisine #SeafoodRecipes #KeralaFood #TraditionalRecipes