Chutney or Chammanthi is a nostalgic thing for all Malayalis. There are lot of variety chutneys we used to prepare like Thenga Chammanthi,Manga Chammanthi, Unakka Chemmen Chammanthi and so on. This is actually chutney powder with dried prawns. Its shelf life is very long if you prepare it cleanly and without any moist. You can serve it with rice, idli and dosa.
The cleaning process is a tedious task because it may have lot of sand impurities. So wash it several times,drain it and dry thoroughly. If it is big prawns, remove the head and tail part. I prepared with very tiny size prawns, so i didn’t remove any parts.
- Dried prawns – 1 cup
- Grated coconut – 1 cup
- Shallots – 3
- Garlic – 5 cloves
- Dry red chili – 5
- Tamarind – gooseberry size
- Curry leaf – 1 sprig
- Wash the dried prawns many times, drain all the excess water and dry it thoroughly.
- Dry roast it in medium flame and keep aside.
- Dry roast coconut,garlic,shallots and curry leaves till the coconut turns golden brown. Finally add tamarind, salt and chili. Mix well and when it is just hot, switch off and mix with the dried prawns.
- When it cools, grind it to powder. Store it in an airtight container.