Ulli Chammandi
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
5 steps.
- 1
Prepare the ingredients
- a.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).
- 2
Step 2
- a.In a small mixer grinder or a traditional stone mortar and pestle, combine the peeled shallots, dried red chilies, tamarind, and salt.
- 3
Step 3
- a.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.
- 4
Transfer the ground chammandi to a serving bowl
- a.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.
- 5
Let the chammandi rest for at least 15 minutes before serving
- a.This allows the flavors to meld and deepen. Serve as a side dish with dosa, idli, appam, or kanji (rice gruel).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use small Kerala shallots (chuvannulli). They are more pungent and flavorful than larger varieties.
- 2The quality of coconut oil is key. Use cold-pressed virgin coconut oil for the best aroma and taste.
- 3To reduce the spiciness, you can deseed the dried red chilies before grinding them.
- 4For a slightly different flavor profile, you can lightly roast the dried red chilies in a dry pan for 30 seconds before grinding.
- 5This chutney tastes best when made fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Smoky Flavor
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.
Ginger InfusionGinger Infusion
Add a small half-inch piece of fresh ginger along with the shallots for an extra layer of pungent flavor.
Tempered VersionTempered Version
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.
Why this is on our healthy list.
Rich in Antioxidants
Shallots are packed with antioxidants like quercetin and kaempferol, which help combat oxidative stress and inflammation in the body.
Boosts Immunity
The allicin compound found in shallots has potent antibacterial and antiviral properties, which can help strengthen the immune system.
Aids Digestion
Tamarind is traditionally used to aid digestion and has mild laxative properties, promoting gut health.
Anti-inflammatory Properties
Capsaicin in red chilies and quercetin in shallots possess anti-inflammatory qualities that may help reduce inflammation in the body.
Frequently asked questions
One serving of Ulli Chammandi (approximately 1/4 cup or 50g) contains around 95-105 calories, primarily from the coconut oil and shallots.