Kanthari mulagu /birds eye chilli is used in traditional dishes of kerala cuisine. This chutney recepie I have posted is made by grinding all the ingredients in a flat mortar or stone typically known as ‘ ammikallu ‘in kerala.


Preparation time: 10 mins

Serves: 3 to 4


  • Grated coconut: 1 cup
  • Kanthari mulagu /birds eye chilli: 5 to 6
  • Shallots/ pearl onions: 4 to 5
  • Tamarind: a small piece
  • Chilli powder: 1 tsp
  • Salt: for taste


  • Grind together all the ingredients in ammikallu into a coarse chutney.
  • If you dont have ammikallu , you can grind it in mixer .
  • Serve with rice kanji or steamed rice.


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