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A fiery and tangy raw onion chutney from Kerala, made with shallots, dried red chilies, and tamarind. This authentic, no-cook recipe is a classic accompaniment for dosa, idli, or rice gruel (kanji), ready in just 10 minutes.
For 4 servings
Prepare the ingredients. Peel the shallots and roughly chop them. Remove the stems from the dried red chilies. If your tamarind is hard, soak it in 1 tablespoon of warm water for 5 minutes and use the pulp (discard any fibers or seeds).
In a small mixer grinder or a traditional stone mortar and pestle, combine the peeled shallots, dried red chilies, tamarind, and salt.
Pulse the mixture in short bursts for about 1-2 minutes until you get a coarse, thick paste. Scrape down the sides of the grinder jar as needed. It is crucial not to add any extra water and not to over-grind; the chutney should have a rustic, coarse texture, not a smooth one.
Transfer the ground chammandi to a serving bowl. Pour the virgin coconut oil over the top. If using curry leaves, tear them slightly with your hands to release their aroma and add them to the bowl. Mix everything together gently.
Let the chammandi rest for at least 15 minutes before serving. This allows the flavors to meld and deepen. Serve as a side dish with dosa, idli, appam, or kanji (rice gruel).
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A fiery and tangy raw onion chutney from Kerala, made with shallots, dried red chilies, and tamarind. This authentic, no-cook recipe is a classic accompaniment for dosa, idli, or rice gruel (kanji), ready in just 10 minutes.
This kerala recipe takes 10 minutes to prepare and yields 4 servings. At 112.51 calories per serving with 1.72g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or side.
For a smoky twist, roast the shallots and dried red chilies directly over a low flame for a minute or two until slightly charred before grinding.
Add a small half-inch piece of fresh ginger along with the shallots for an extra layer of pungent flavor.
For a different texture and aroma, prepare a tempering (tadka) by heating 1 tsp of coconut oil, spluttering 1/2 tsp of mustard seeds, and adding a sprig of curry leaves. Pour this over the finished chutney.
Shallots are packed with antioxidants like quercetin and kaempferol, which help combat oxidative stress and inflammation in the body.
The allicin compound found in shallots has potent antibacterial and antiviral properties, which can help strengthen the immune system.
Tamarind is traditionally used to aid digestion and has mild laxative properties, promoting gut health.
Capsaicin in red chilies and quercetin in shallots possess anti-inflammatory qualities that may help reduce inflammation in the body.
One serving of Ulli Chammandi (approximately 1/4 cup or 50g) contains around 95-105 calories, primarily from the coconut oil and shallots.
Yes, in moderation, it is quite healthy. Shallots are rich in antioxidants, and coconut oil contains healthy fats. It's also raw, which preserves the nutrients in the ingredients. However, it is high in sodium and spice, so it should be consumed in small quantities.
You can, but the taste will be different. Shallots provide a sharper, more pungent, and slightly sweeter flavor that is characteristic of authentic Ulli Chammandi. Red onions will result in a milder chutney.
You can store Ulli Chammandi in an airtight container in the refrigerator for up to 3-4 days. The flavor actually deepens the next day.
If it's already made, you can mix in a little more ground shallot or a teaspoon of coconut oil to balance the heat. For the next batch, reduce the number of chilies or make sure to deseed them before grinding.
Yes, this recipe is naturally vegan and gluten-free, as it contains no animal products or gluten-containing grains.