Dry Red Chili Chutney — Mulaku Chammanthi
Ingredients
10 dry red chilies
5 small shallots
½ - ¾ teaspoon tamarind soaked in2-3 tablespoon water
Salt, to taste
2 teaspoon oil, preferably coconut, plus a bit more for roasting
Directions
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 tamarindpulp, 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).
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