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A fiery, pungent chutney from Kerala featuring the unique heat of bird's eye chilies. This raw condiment is ground with fresh coconut and shallots, perfect with rice porridge or dosas.
For 4 servings
Combine Ingredients for Grinding
Grind to a Coarse Texture
Finish and Serve
A fiery, pungent chutney from Kerala featuring the unique heat of bird's eye chilies. This raw condiment is ground with fresh coconut and shallots, perfect with rice porridge or dosas.
This kerala recipe takes 10 minutes to prepare and yields 4 servings. At 129.82 calories per serving with 2.35g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Add a small piece of ginger (about 1/2 inch) or one clove of garlic along with the other ingredients for a different aromatic profile.
Replace the lime juice with a small, marble-sized piece of tamarind (puli). Soak the tamarind in a tablespoon of warm water and use the pulp.
Lightly roast the bird's eye chilies on an open flame for a few seconds until slightly charred. This will impart a deep, smoky flavor to the chutney.
The active compound in Kanthari chilies, capsaicin, is known to increase metabolic rate and aid in fat burning, which can support weight management.
Made with raw ingredients like shallots, curry leaves, and chilies, this chutney is packed with antioxidants that help fight free radical damage in the body.
Fresh coconut and virgin coconut oil are excellent sources of medium-chain triglycerides (MCTs), which are healthy fats that provide quick energy and support heart health.
The raw ingredients and fresh lime juice can stimulate the production of digestive enzymes, promoting better gut health and aiding digestion.
Kanthari Mulaku is the Malayalam name for a specific variety of bird's eye chili grown in Kerala. It is known for its small size, potent heat, and unique, sharp flavor, which is distinct from other chili varieties.
This chutney is traditionally very spicy ('very_hot'). To make it milder, simply reduce the number of Kanthari chilies. You can start with 5-6 chilies and adjust upwards according to your preference.
The most authentic method is using a stone mortar and pestle (ammikallu), which crushes the ingredients and releases oils for a superior texture. A small blender or mixie jar also works well; use the 'pulse' or 'whip' function to avoid making a smooth paste.
It is best consumed fresh on the day it is made. However, you can store it in an airtight container in the refrigerator for up to 2 days. The flavors might mellow slightly upon storage.
Yes, it is quite healthy. It's made with raw, natural ingredients. The capsaicin from the chilies can boost metabolism, coconut provides healthy fats, and shallots and curry leaves are rich in antioxidants. It's also low in calories and free from processed ingredients.
A single serving of approximately 3 tablespoons contains around 80-100 calories, primarily from the fresh coconut and coconut oil.
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