UNAKKA CHEMMEN CHAMMANTHI (DRY PRAWNS CHUTNEY)

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“Unakka Chemmeen Chammanthi” (Dry Prawns Chutney) is a spicy tangy dried fish chutney. A very popular Chammanthi dish from Kerala that goes perfectly well with rice and gruel. “Unakka Chemmeen” means Dried Prawns and “Chammanthi” means Chutney (condiments).



Once upon a time “Unakka Chemmeen Chammanthi” was called poor man’s food, because this most economical Chammanthi / Chutney comes in handy when you are running out of vegetables or fish or meat and a great dish when you have no time for cooking. Dried Prawns are rich in nutrients. 


In recent times “Unakka Chemmeen Chammanthi” has become a popular side dish for Kerala Christian weddings, served along with other delicacies such as Chicken, Mutton, Pork and fish.


Read through the recipe to check out the tips for longer shelf life.

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Dried Prawns is a very common ingredient in Asian cuisine. Though small, Dried Prawns impart a lot of umami flavor to any dish. It is ok to use little bigger size Prawns as they are less smelly and easy to clean.


Every house has a variant recipe of “Unakka Chemmeen Chammanthi” and every “Unakka Chemmeen Chammanthi” just taste yum! Basically it is prepared by blending together dried Prawns along with some tanginess, some aromatics and chilly. This dish is one of the easiest and tastiest of dishes. Dried Prawns are nutritious, rich in vital nutrients required for the body. We Malayalees (Keralite’s) have a variety of Chammanthi recipes and we can convert any ingredient into a slip smacking Chammanthi. Today's recipe is from my mother’s kitchen treasure.


“Unakka Chemmeen Chammanthi” is a great combination when served with some butter milk or Moru curry (Tempered butter milk). The simplest quick fix and effective way to impress your guests.


My husband Mr. B likes it spicy and tangy, so I have added the chilies as per my taste; so, please adjust the spice level according to your taste.


Prep Time : 5 minutes

Cook Time : Less than 5 mins 

Serves:  4

Ingredients:

  • Handful - Dried Prawns / Shrimp
  • 1/2 cup - Grated coconut fresh/frozen
  • 1cup Raw mango pieces (use according to the sourness of mango)
  • 1 tsp Chilly powder or Kashmiri chilly
  • 2 nos. Birds Eye Chilli
  • 2 – 3 Shallots (Kerala baby onions)
  • Few Curry leaves
  • Salt to taste
  • 1 tbsp coconut oil (optional)

Procedure:

I prefer to wash the dried Prawns (Unakka Chemmeen) to remove the impurities and excess salt. After washing, squeeze the excess water and allow it to drain off excess water. You may pat dry in a paper towel.

Heat a pan, on a low heat add shrimp and toast for around 3 - 5 minutes stirring continuously, until the prawns turn light brown, then turn off the flame. Keep aside to cool down.

Grind together all the above listed ingredients, including toasted Prawns and grind it to coarse paste. If required you can add 1 tbsp. of coconut oil for ease of grinding.  

Scrape the sides of the mixer jar in between. Adjust the chilly, salt and mango to suit your taste buds.

Transfer the ground mixture to a serving dish and the delicious chammanthi is ready to serve as a side dish for rice. Check the below tips for longer fridge life.

Notes:

  • Stock good quality Dried Prawns.
  • The best way to store the dried Prawns / Shrimp is to keep them refrigerated in a container. Open the packet and store them in glass containers. This keeps them good for 5 to 6 months without the color fading and losing the umami flavor.
  • Dried prawns/ Unakka Chemmeen will have fine sand impurities. Before using it make sure to soak them, rinse them multiple times and wash well under running water.  Squeeze out the excess water and allow it to drain water thoroughly.
  • The chammanthi/chutney should be stored in an airtight container in the fridge. If stored properly in the fridge you can consume it for up to 5 days.
  • Do not heat it before serving. Take the required quantity from the fridge and allow it to thaw to room temperature.   

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