Kanthari mulaku Chammanthi or Bird’s eye chili chutney
Kanthari mulaku Chammanthi or Bird’s eye chili chutney is one of a traditional recipe from Kerala.
Kanthari mulaku Chammanthi or Bird’s eye chili chutney is believed to be the spiciest chutney among all the chutney varieties. This recipe is usually served as a side dish for boiled tapioca or Chanda kappa and it goes well with Chakka puzhukku or raw jackfruit recipe with grated coconut. Kanthari mulaku is called as bird’s eye chilli as it is the most likable chilli among birds. The small size of these chillies enables them to swallow it in a trice. The use of shallots and fresh curry leaves compliments the spicy flavour of these chillies. Traditionally Ammi Kalle/Arakkalle or a flat rolled stone is used for grinding the ingredients. Have a look at the in ingredients used and the preparation of Kanthari mulaku Chammanthi or Bird’s eye chili chutney.
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Ingredients used for making Kanthari mulaku Chammanthi or Bird’s eye chili chutney
- 5-6 fresh Bird’s eye chilli / Kanthari mulaku (If you are using dried ones, few more has to be used)
- 10 medium sized shallots
- 3-4 curry leaves
- Salt for the taste
- 2 tablespoon of coconut oil
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Preparation of Kanthari mulaku Chammanthi or Bird’s eye chili chutney
- Crush Bird’s eye chili / Kanthari mulaku, Pearl Onion and Curry leaves in mixer or Ammikallu.
- Transfer this mixture in a bowl and add coconut oil, salt and curry leaves.
- Mix everything well and serve with boiled Tapioca/kappa and black tea
