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A fiery and tangy Kerala-style chutney made with roasted red chilies, shallots, and tamarind. This traditional condiment is the perfect spicy accompaniment for rice gruel (kanji), dosa, or idli.
For 4 servings
Roast Chilies and Shallots
Grind the Chutney
A fiery and tangy Kerala-style chutney made with roasted red chilies, shallots, and tamarind. This traditional condiment is the perfect spicy accompaniment for rice gruel (kanji), dosa, or idli.
This kerala recipe takes 15 minutes to prepare and yields 4 servings. At 118.19 calories per serving with 1.61g of protein, it's a beginner-friendly recipe perfect for side.
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Adjust Consistency and Serve
For a different texture and flavor, add 2-3 tablespoons of freshly grated coconut while grinding the chutney. This will make it a variation called 'Thenga Mulaku Chammandi'.
Add 2-3 cloves of garlic and roast them along with the shallots for a pungent, garlicky aroma and taste.
For a traditional smoky flavor, char the red chilies directly over an open flame using tongs until they are fragrant and slightly blackened before grinding.
Red chilies are packed with antioxidants like capsaicin, which helps combat oxidative stress. Shallots contain quercetin and kaempferol, further boosting its free-radical fighting properties.
The capsaicin in red chilies is known to have a thermogenic effect, which can temporarily increase metabolic rate and support the body's fat-burning process.
Both capsaicin from chilies and sulfur compounds in shallots possess anti-inflammatory properties, which may help in reducing inflammation in the body.
Shallots are a good source of allicin, which can help in managing cholesterol and blood pressure levels. When used in moderation, coconut oil can also be part of a heart-healthy diet.
One serving of Mulaku Chammandi (about 2 tablespoons) contains approximately 65-75 calories, primarily from the coconut oil and shallots.
Yes, in moderation. It contains capsaicin from chilies, which has anti-inflammatory properties, and beneficial compounds from shallots. However, it is a condiment and should be consumed in small quantities due to its spiciness and salt content.
While you can, shallots (cheriya ulli) are traditional and provide a unique, milder, and slightly sweeter flavor. Regular onions will result in a sharper, more pungent taste which changes the authentic profile of the chutney.
You can balance the heat by adding a little more tamarind for tanginess, a tiny pinch of jaggery for sweetness, or by grinding in a few more roasted shallots to dilute the spice concentration.
It can be stored in an airtight container in the refrigerator for up to one week. The oil and salt act as natural preservatives.
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