Thakkali Ulli Chammanthi | Red Chilli Chutney

Thakkali Ulli Chammanthi | Red Chilli Chutney – A Spicy Kerala Delight

Introduction

Thakkali Ulli Chammanthi, also known as Red Chilli Chutney, is a traditional Kerala-style chutney that pairs beautifully with dosa, idli, rice, or even chapati. Made with a blend of tomatoes (thakkali) and onions (ulli), this spicy and tangy chutney is a staple in many Kerala households. Its bold red color, intense flavor, and perfect balance of heat and tanginess make it an irresistible addition to any South Indian meal.

What Makes Thakkali Ulli Chammanthi Special?

Unlike coconut-based chutneys, this chutney relies on the natural juiciness of tomatoes and the mild sweetness of onions. The inclusion of dried red chilies gives it a rich, spicy kick, while the tempering with curry leaves and mustard seeds enhances the aroma and depth of flavor. What makes this chutney stand out is its versatility—it can be used as a side dish, a spread, or even a dip.

Key Ingredients That Define the Flavor

The unique taste of Thakkali Ulli Chammanthi comes from a simple yet powerful combination of ingredients:

Tomatoes (Thakkali): Provide tanginess and a rich base.

Onions (Ulli): Add mild sweetness and texture.

Dried Red Chillies: Bring heat and enhance the deep red color.

Tempering with Mustard Seeds & Curry Leaves: Elevates the aroma and authenticity.

Best Ways to Enjoy Thakkali Ulli Chammanthi

This fiery red chutney is a must-have condiment that pairs well with a variety of dishes:

With Dosa & Idli: A classic combination loved by South Indian food lovers.

As a Side for Rice: Enhances the taste of plain rice with its bold flavors.

With Chapati & Parotta: A unique alternative to curries for a spicy kick.

As a Spread: Works well as a flavorful spread on sandwiches and wraps.

Thakkali Ulli Chammanthi | Red Chilli Chutney

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine Kerala

Servings 4 people

Ingredients

  

1x2x3x

• 1/2 Cup Chopped Tomato
• 1/2 Cup Chopped Onion
• 5-6 Nos. Red chillies
• 1/2 tsp Mustard seeds
• 10 Nos Curry leaves
• Salt As reqd
• As reqd Asafoetida Kayam
• 2 Tsp Channa dal
• 2 Tsp Urad dal
• 2 tsp Coconut oil

Instructions

 

• For preparing Thakkali Ulli Chammanthi, first heat some Oil in a Cheenachatti/Frying Pan and add Red Chilli, Bengal Gram, some Curry leaves, Asafoetida and Black Gram into this hot oil and roast these ingredients well.
  
• When the Red Chilli, Red/Bengal Gram, curry leaves, asafoetida and Black Gram are roasted properly, add the Tomato and Onion/Shallot pieces and stir it further.
  
• When colour of these ingredients turns into golden, put off the stove and allow to cool the ingredients for some time and then grind it in a Mixer/Grinding stone, along with required quantity of salt, without adding water.
  
• Heat some oil in a Cheenachatti/Frying pan and burst the mustard seeds in this hot oil and also fry some Red Chilli pieces and Curry leaves and add them into the Chammanthi. Serve with Idly/Dosa/Uppuma etc.
  

Notes

You can try out an easy Tamil Nadu Tomato Onion Chutney. You can also visit this page Tomato Ka Salan. 

Keyword Red Chilli Chutney, Thakkali Ulli Chammanthi

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