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A fiery and tangy no-cook chutney from Kerala, made by grinding dried red chilies, shallots, and tamarind. This traditional condiment is the perfect spicy accompaniment for rice gruel (kanji), dosa, or idli.
For 4 servings
Soak the Chilies and Tamarind
Grind the Chutney
Finish and Serve
A fiery and tangy no-cook chutney from Kerala, made by grinding dried 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 105.21 calories per serving with 1.27g of protein, it's a beginner-friendly recipe perfect for side.
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Add a small 1/2-inch piece of ginger and 1-2 cloves of garlic along with the shallots for a sharper, more aromatic flavor profile.
Add 4-5 fresh curry leaves while grinding to introduce a fresh, herbaceous note to the chutney.
For a different flavor, lightly sauté the shallots in a teaspoon of coconut oil until they are soft and translucent before grinding. This will give the chutney a sweeter, milder taste.
The capsaicin compound found in red chilies is known to increase metabolic rate, which can aid in weight management.
Shallots and chilies are packed with antioxidants like quercetin and vitamin C, which help combat oxidative stress and protect cells from damage.
Capsaicin in chilies and sulfur compounds in shallots possess potent anti-inflammatory properties, which can help reduce inflammation in the body.
Tamarind is a natural laxative and has been used for centuries to aid digestion and relieve constipation. The spiciness can also stimulate the production of digestive enzymes.
One serving of Mulaku Chammanthi (approximately 1/4 cup) contains around 106 calories, primarily from the coconut oil and shallots.
Yes, in moderation, it is quite healthy. It's made from all-natural ingredients. The capsaicin in chilies can boost metabolism and has anti-inflammatory properties. Shallots are rich in antioxidants. However, it is very spicy and should be consumed in small quantities.
Mulaku Chammanthi is a traditional accompaniment for Kanji (rice gruel), but it also pairs exceptionally well with dosa, idli, boiled tapioca (kappa), and plain steamed rice with a dollop of ghee.
If the chutney is too spicy, you can balance the heat by mixing in a little more coconut oil or a tablespoon of thick coconut milk. You can also add a few more sautéed shallots to the mix to dilute the spice level.
While you can use regular red onions as a substitute, the authentic taste of Mulaku Chammanthi comes from the sharp, pungent flavor of shallots (cheriya ulli). Using onions will result in a milder and slightly sweeter chutney.
You can store it in an airtight container in the refrigerator for up to one week. The coconut oil and salt act as natural preservatives.
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