Nellikka Chammanthi: Kerala Gooseberry / Amla Chutney

UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

HOW TO MAKE UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

INGREDIENTS :

METHOD:

• Remove any impurities from the Dried Shrimps.
• Wash the dried Shrimps under running water, rinse it for about 2-3 Times.
• Drain out all the excess water and line it up on a paper towel for at least half an hour.
• Let it dry thoroughly.
• Heat Coconut Oil in a pan and reduce the flame to low.
• Roast Dry Red Chillies in it until it fluffs-up.
• Immediately add Shallots, Curry Leaves and saute until Shallots turn translucent.
• Add the dried Shrimps and fry this on a low flame until it turns crisp and into golden brown in colour.
• Add grated Coconut along with Tamarind Paste and fry it on a low flame until it turns into golden brown in colour.
• Add a dash of Salt and give a quick Stir.
• Allow the mixture to cool and then grind it into a fine paste adding very little water.
• This Unakka Chemmeen Chammanthi is a thick Chutney.
• Serve this Unakka Chemmeen Chammanthi Kanji- Rice Porridge or Pazhang Kanji/Pazhaya Sadham.
• Can also mix it along with Rice,preferably with steaming hot Kerala Matta Rice/Nadan Kuthari Choru or use it as a condiment along with other Curries.

NOTES:

• Dried Shrimps will have fine sand in it, so clean it well.
• I have used Coconut Oil to roast all the ingredients, can use any other Oil.
• Can even Dry Roast all the ingredients without Oil on a direct flame for this Chammanthi.
• Adjust the number of Dry Red Chillies to suit your spice level.
• I have used Tamarind Paste in the recipe.
• Fry all the ingredients on a low flame, until aromatic.
• Grind the Unakka Chemmeen Chammanthi adding very little water or no water into a fine paste.
• Add water while grinding, only if necessary.
• I usually grind it in a mixer grinder and roll it out into a ball as for Uruttu Chammanthi.
• This is a thick Chammanthi, adjust the consistency to suit your preference.
• Stays good for 2-3 days when stored in a refrigerator.

CHUTTARACHA THENGA CHAMMANTHI

INGREDIENTS :

 METHOD :

• Heat Oil, roast the Dry Red Chillies until they fluff up.
• Add Shallots and saute it until they turn translucent in a very low flame.
• Add Curry leaves, Ginger, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
• Add Tamarind and Salt to the above ingredients, fry until they are dry.
• Allow this mixture to cool.
• Grind it into a smooth paste in Mortar and Pestle or in dry blender jar.
• Do not add water while grinding. 
• Roll the ground ingredients into a ball and serve.
• It's a perfect match for Kanji(rice gruel/porridge) or serve it along with Kerala Rose Matta Rice. 
• Goes well with Dosa, Idli and Vellayappam too.

Notes :

• Can also do this with coconut slices.  If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
• Adjust the amount of Red Chillies and Tamarind to your preference. 
• Tamarind Paste serves best for the recipe.
• If using normal tamarind, remove seeds and threads if any and shred it into small pieces and add it into the mix. Do not soak Tamarind in water for this recipe.
• Traditionally all the ingredients are dry roasted over direct flame and finally, tamarind and salt is added along and ground to a thick paste.
• This is a dry chammanthi, grinding it with mortar and pestle (Ammikkal) yields best results.
• Can use a small blender(mixer-grinder) to grind this too, if needed can add few drops of water to the mixture.
• Roll the ground ingredients into a ball and serve. 
• If preferred, drizzle few drops of coconut oil over the Chammanthi.

PACHA MANGA CHAMMANTHI

INGREDIENTS :

METHOD :

• Wash and Peel the mangoes. Slice them up and discard the seed.
• Cut Mangoes into small pieces.
• Grate the Coconut.
• Mix all the ingredients and grind it without adding water.
• Mix and grind until all the ingredients are well ground.
• Once ground, shape it into a ball out of the Pacha Manga Chammanthi.
• Serve Pacha Manga Chammanthi/Raw Mango Chutney with Steamed Rice, Kerala Matta Rice or Kanji- Rice Porridge.

NOTES :

• Adjust the number of mangoes to suit your taste of sourness.
• Avoid using water while grinding this pacha manga chammanthi.
• Can shape it into a ball only if you grind it without water. 
• If you feel it difficult to grind without water, sprinkle some water and then grind.
• Pulse for few seconds, mix it and then grind again, can do this process until every bit is well ground.
• Can prepare this Pacha Manga Chammanthi with/without - curry leaves, ginger & shallots. 
• Can use any type of Chillies - Green or Dry chillies. 
• I have added Kanthari Mulagu (Bird's Eye Chillies) in this recipe.
• Adjust the amount of spiciness to your preference.