Unakka Chemmeen – Ambazhanga Chammanthi / Dried Prawns – Hog Plums Chutney


3-4 ambazhanga / hog plums
1/2 cup dried prawns / unakka chemmeen
1 cup grated coconut
5-7 dry red chillies, adjust to your spice level
4 shallots
3-4 curry leaves
salt to taste


  1. Chop hog plums into small pieces and keep it aside.
  2. Heat a pan and dry roast cleaned dried prawns along with dry red chillies for 3-4 minutes on low flame.
  3. In a blender, add the roasted dry red chillies, dried prawns, chopped hog plums, grated coconut, shallots, curry leaves and salt and grind together into a coarse mixture.
  4. Shape the ground mixture to a ball and serve with rice or kanji…

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