Kanthari Mulaku Chammanthi (Bird's Eye Chilli Coconut Chutney)

Name: Kanthari Mulaku Chammanthi (Bird's Eye Chilli Coconut Chutney)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 150 g Grated coconut; 8 whole kanthari chillies (bird's eye chillies); 5 small Shallots; 3 cloves Garlic; 1 small piece tamarind; 1 sprig Curry leaves; 0.75 tsp Salt; 1 tbsp Coconut oil; 0.5 tsp Mustard seeds

A fiery, coarsely ground chutney of native bird's eye chillies and fresh coconut, a traditional household accompaniment across Kerala villages.

🇮🇳India· Kerala

Prep: 15 min
Cook: 5 min
Total: 20 min
Servings: 4
Difficulty: Easy
Calories: 90 kcal

Ingredients

0 of 9 gathered

Servings

150 g Grated coconut — fresh
8 whole kanthari chillies (bird's eye chillies) — adjust to taste
5 small Shallots — peeled
3 cloves Garlic
1 small piece tamarind — seedless
1 sprig Curry leaves
¾ tsp Salt — to taste
1 tbsp Coconut oil — for tempering
½ tsp Mustard seeds — for tempering

Equipment

•Stone mortar and pestle (ammikallu)

Nutrition

Per serving, approximate

Calories: 90 kcal
fat: 7 g
carbs: 6 g
fibre: 3 g
protein: 2 g
calories: 90 kcal

Instructions

1
Put the grated coconut, kanthari chillies, shallots, garlic, tamarind, curry leaves, and salt into a stone mortar.
2
Crush the ingredients with the pestle in stages. Stop when you get a rough, slightly wet paste.
3
Taste the mixture and add more salt or chillies if needed. Keep the texture rough rather than smooth.
4
If you like, heat coconut oil in a small pan. Add mustard seeds and let them sizzle and pop.
5
Pour this hot spiced oil over the crushed chutney. Mix everything together well before serving.
6
Spoon the chutney into a small bowl. Serve it straight away with your main meal.

Chef's tips

A stone mortar gives the best rough texture and brings out the chilli oils. If using a blender, pulse briefly so it stays thick. Take care when handling kanthari chillies because they are extremely hot.

Ingredient substitutions

kanthari chillies → regular green chillies, using double the quantity for similar heat balance

Storage

Best consumed fresh within a few hours; can be refrigerated for up to a day in an airtight container.

Reheating

Not required; serve at room temperature or chilled.

Common mistakes to avoid

•Blending the chutney into a completely smooth paste instead of keeping it rough and chunky.
•Adding too much water, which makes the chutney thin and runny instead of thick.