January 2, 2011

Dry Red Chili Chutney — Mulaku Chammanthi

A new day. A New Year. A new chapter. With Lots of great hopes and endless possibilities to make our wishes come true. Cheers to 2011.

I am sharing with you this quote by Oprah Winfrey, which I find truly inspirational:

"Year's end is neither an end nor a beginning but a going on, with all the wisdom that experience can instill in us. Cheers to a new year and another chance for us to get it right"

A toast to all of you for the best year ever, filled with happiness, success and good fortune. I am grateful to share this happy moment and new year with all of you. I truly am!

Hm, I spend a good amount of my day today reminiscing about the happy times, good people and the good friendships I have made along the way. I was so lost in my good memories and feelings that by the time it was noon I felt lazy to cook anything elaborate for lunch. And so I went for this quick-fix recipe to serve with rice. I enjoyed dishing up this intensly flavored chutney and later photographing it. This was the best recipe for my laziness as its spicy, pungent taste creates a balance of flavor when served with plain rice. 
Dry Red Chili Chutney — Mulaku Chammanthi


10 dry red chilies
5 small shallots
½ - ¾ teaspoon tamarind paste or concentrate (I used Priya)
1 tablespoon water
Salt, to taste
2 teaspoon oil, preferably coconut, plus a bit more for roasting


Wipe a small nonstick frying pan with a bit of oil and roast chilies for 2-3 minutes until crispy, dark brown and fragrant. Take care not to burn chilies. Remove from heat and allow to cool completely. 

Using an electric spice or coffee grinder, grind roasted chilies and shallots to a coarse paste, without adding water. Scrape the ground mixture into a bowl and mix well with tamarind paste, water and oil. Season to taste. Allow to stand for 10 minutes for the flavors to set in. Adjust seasoning, if needed.

Serve it as a relish with steamed rice and curd. This chutney also goes well with traditional combinations like boiled tapioca (kappa), as well as rice gruel (kanji).

Please note that I used water to thin the tamarind paste (concentrate) a bit. However, if you are using tamarind pulp don't add extra water other than what's used for soaking the pulp to extract the juice.


  1. you are doing a fantastic job for a beginner and i love your photos. to become more visible in the community, visit other food bloggers and leave comments, interact with them, set up a facebook account and share your post links there, soon you will get there. I have been blogging for almost 4 years now :)

  2. Hey Nags, you are one sweet person! Sachi. Your comments have already given me a boost of energy and inspiration...thanks. You know it makes all the more difference when someone who's been around for awhile is so nice...:)Thanks again!

  3. Lovely photo and the chammanthi looks hot as hell. There are two red heat lovers at home, so I make it without the tamarind...that is hotter!
    First time here, will be back soon.


A million thank you's for stopping by, taking the time to connect, and coming back to visit again. I genuinely appreciate each of your kind thoughts, lovely words, love and support. Happy, happy to hear from you, and hope to see you again!

♥ Nashi