Veg
Unakka Mulaku Chammanthi (Dry Red Chili Chutney)
A family recipe since September 2009
A fiery, aromatic South Indian chutney made from dried red chilies, shallots and garlic, brightened with curry leaves and finished with coconut oil. Ready in minutes, it pairs perfectly with dosa or idli.
10 min total4 servings
Ingredients
- Dry red chili - 6 whole
- Shallot - 4 whole
- Ginger - 1/4 tsp
- Garlic - 4 clove
- Curry leaves
- Salt to taste
- Coconut oil - 1 tbsp
Instructions
- 1Peel the shallots and garlic, and finely chop the ginger so it blends smoothly.
- 2Break the dry red chilies into pieces and remove seeds if you prefer a milder chutney.
- 3Place the chilies, shallots, ginger, garlic, curry leaves and salt in a blender and grind to a coarse or smooth paste according to your taste, scraping down the sides as needed.
- 4Taste and adjust the salt if required so the chutney is balanced and flavorful.
- 5Stir in the coconut oil until it is fully incorporated; the oil rounds the heat and adds a glossy finish.
- 6Serve the chutney alongside dosa or idli for a bright, spicy accompaniment. (Optional: drizzle a little extra coconut oil on top before serving.)