Lal Mirch Chutney - Kerala Style | Mulaku Chammanthi | Red Chilli Chutney | Indian Schezwan Sauce

Indians always adopt an international cuisine according to the local flavours. The latest food sensation in the Indian market is Chinese Schezwan Sauce which is tweaked as Schezwan Chutney for Indian taste buds. But in south of India, Ripe Red Chillies are available during summer time and this is made into a fiery Chammanthi/Chutney. Served with Dosa, Idlis or Boiled Tapioca; this chammanthi/chutney can also be replaced with the store brought Schezwan Chutney.

Ingredients

·        Ripe Red Chillies – 8 nos.

·        Tamarind – Lemon size ball

·        Ginger+Garlic – 1 ½ tsp

·        Shallots/Madras Onions – 5-6 nos.

·        Curry Leaves – Few

·        Cooking Oil – 5 tbsp

·        Water – ½ Glass

·        Salt as per taste

Method

1.      Roughly chop the red chillies. Soak Tamarind in water.

2.      Heat oil in a pan. Add curry leaves, ginger garlic shallots, red chillies and fry on low flame.

3.      Add Salt and mix well.

4.      Put all the fried mixture in a mixer jar. Add tamarind and grind everything together in a paste.

5.      Chammanthi/Chutney is ready to be served.