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    Ulli Chammanthi | Onion Chutney

    Yum

    Updated on May 6, 2021 By Shalini 1 Comment - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.

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    Ulli Chammanthi is an easy-to-make Kerala Style Onion chutney made with shallots, green chillies, and coconut oil. I should say, there is no beating this simple dip when served with steamed or boiled tapioca or kappa puzhungiyathu.

    Ulli Chammanthi can be literally translated to Onion (ulli) Chutney (chammanthi). As I type this, I swear I am salivating for this mildly spicy dip is a perfect dip for the popular steamed tapioca dish from Kerala. In fact, I cannot imagine having kappa without this Ulli Chammanthi.

    Kappa is also called tapioca, cassava, or yuca and it is one of the staple diets of Kerala. I have already shared the recipe for Kappa Vevichathu with you. Kappa Vevichathu is made by cooking tapioca and then mashed along with coconut and spices. We usually serve this dish with fish curries.

    | Kappa Vevichathu or Kerala Style Mashed Tapioca

    Ulli Chammanthi is

    • very very very easy to make 🙂
    • makes use of only 3 ingredients!
    • can be made in under 5 minutes!
    • is no-cook!
    • a perfect dip for steamed tapioca or boiled potatoes, sweet potatoes, or even boiled eggs!!

    Back in the days, ulli chammanthi was made using the traditional ammikallu or grindstones. We also use idikallu or mortar and pestle for simple grinding. Using these traditional grinding stones always gave a distinct flavor to the dish. These days, we opt for the easier mixer-grinder or blender for all grinding purposes.

    onion chutney recipe

    Ulli Chammanthi for Kappa:

    Did you know there are different varieties of onion chutneys that we make for every main dish? For example, this version makes use of shallots, green chilies, and oil and is mainly (or only!) served with tapioca. We also have another variation for idli/dosa, and rice.

    All these variations of onion chutney are made without coconut and if you are interested in these easy-to-make dips, let me know in the comments below and I will definitely share the recipes with you.

    Green Chilli Chutney for Kappa: Ingredients

    Onions: Cheriya Ulli Chammanthi is made with shallots or pearl onions. Both are perfect substitutes for each other. However, finely chopped red onions are the second-best option for this recipe.

    Chilies: We usually use kanthari mulaku or bird's eye chilies for making kanthari chammanthi for kappa. However, you may also use regular green chilies for this recipe.

    Oil: There is no substitute for coconut oil, for it brings the traditional authentic taste of ulli chammanthi. Coconut oil also tempers the hotness of the chilies. Use cold pressed Coconut oil which is meant for cooking purposes.

    Optional: Some also add tamarind pulp or a dash of lemon juice to this dip to bring a sourness to the dish. I never added it.

    Ulli Chammanthi Recipe:

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    ulli chammanthi

    Ulli Chammanthi | Onion Chutney


    • Author: Shalini
    • Total Time: 5 minutes
    • Yield: 4 persons 1x
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    Description

    Ulli Chammanthi is an easy-to-make Kerala Style Onion chutney made with shallots, green chillies, and coconut oil.


    Ingredients

    Scale
    1. 15-20 Shallots/Pearl Onions 
    2. 3-4 Green chilies
    3. 2-3 tablespoon Coconut Oil
    4. Salt

    Instructions

    1. Wash and peel theshallots.
    2. Add the shallots, green chilies, and salt to a blender.
    3. Pulse grind coarsely for a few seconds.
    4. Remove to a dipping bowl and add coconut oil. Mix well.
    5. Serve with steamed tapioca.

     

    Notes

    You may use ½ cup finely chopped red onions instead of shallots or pearl onions.

    • Prep Time: 5 mins
    • Category: Chutney
    • Method: No Cook
    • Cuisine: Kerala

    Keywords: ulli chammanthi, onion chutney, small onion chutney, raw onion chutney

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    ✨Try these out next! ✨

    Other Chutney Recipes:

    👉 Pacha Manga Chammanthi (Raw Mango Chutney)

    👉 Mint Chutney

    👉 White Coconut Chutney

    👉 Eenthapazham Munthiringa Chammanthi (Date and Raisin Dip)

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    I'm participating in #AtoZChallenge and #BlogchatterAtoZ where I'll be sharing 26 Easy Recipes with you this April. I'm dedicating the posts to the amazing community members who helped me figure out this theme for the challenge. Thank you!

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    About Shalini

    Namaste! I'm Shalini, the blogger behind Something's Cooking(since 2014). I share only our best, family approved recipes with YOU because I've tried and tested every recipe published on this blog. You can find easy Keto, low-carb recipes, and authentic Indian recipes including South Indian (Kerala) foods. You can rest assured that Indian cooking will be made easy. Thanks for stopping by! I'm so happy you're here.

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    Comments

    1. Anita Sabat says

      April 28, 2021 at 8:50 pm

      I love this 🙂
      We make it in Odisha too. It's called- Piyaja Chatani.
      Coconut oil is not used though.
      Other combinations- addition- creates a variety of Piyaja Chatani. Taste great with Chakuli pitha, Bara & Idli 🙂

      Reply

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