Mulaku Chammanthi
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
- Remove the stems from the dried red chilies. For a milder chutney, you can deseed them.
- Place the chilies and the packed tamarind in a small bowl. Pour 3 tablespoons of warm water over them.
- Let them soak for about 15 minutes until they soften. This step is crucial for easy grinding.
Grind the Chutney
- Transfer the soaked chilies, tamarind, and their soaking water to a small mixer-grinder or a traditional stone grinder (ammikallu).
- Add the peeled shallots and salt.
- Grind the mixture to a coarse paste. Avoid adding extra water; the chutney should be thick. Scrape the sides of the grinder jar intermittently to ensure even grinding.
Finish and Serve
- Scoop the ground chutney into a serving bowl.
- Drizzle the coconut oil over the top and mix it in thoroughly. The oil balances the heat and adds a distinct, authentic aroma.
- Let the chutney rest for at least 10-15 minutes for the flavors to meld together before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper, smoky flavor, dry roast the red chilies on low heat for a minute until fragrant before soaking.
- 2Using authentic Kerala shallots (cheriya ulli) is highly recommended as they provide a unique pungent flavor that regular onions cannot replicate.
- 3Adjust the number of chilies to your spice tolerance. Using more Kashmiri chilies will impart a vibrant red color without excessive heat.
- 4For the most authentic texture, use a traditional stone grinder (ammikallu). It creates a coarser paste that is highly desirable for this chutney.
- 5Do not over-grind the chutney into a very smooth paste. A slightly coarse texture is characteristic of Mulaku Chammanthi.
Adapt it for your goals.
Ginger and Garlic
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.
Curry Leaf InfusionCurry Leaf Infusion
Add 4-5 fresh curry leaves while grinding to introduce a fresh, herbaceous note to the chutney.
Roasted VersionRoasted Version
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.
Why this is on our healthy list.
Boosts Metabolism
The capsaicin compound found in red chilies is known to increase metabolic rate, which can aid in weight management.
Rich in Antioxidants
Shallots and chilies are packed with antioxidants like quercetin and vitamin C, which help combat oxidative stress and protect cells from damage.
Anti-inflammatory Properties
Capsaicin in chilies and sulfur compounds in shallots possess potent anti-inflammatory properties, which can help reduce inflammation in the body.
Aids Digestion
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.
Frequently asked questions
One serving of Mulaku Chammanthi (approximately 1/4 cup) contains around 106 calories, primarily from the coconut oil and shallots.