No tales of the legendary cuisine cultures of Kerala can be complete without a list of 'Chammanthis' or thick chutneys. The fried red chillies ground with tamarind and shallots is a preparation that has an aesthetic appeal as well, on the plantain leaf laid out for the sadya.
Ingredients
12 dried red chillies
30 shallots
1 small ball of tamarind (the size of gooseberry)
Salt, as required
2 pinches of sugar
4 tsp coconut oil
Preparation
Take a pan and heat some oil in it
Fry the dried red chillies in it
Grind this mixture with shallots and tamarind
Add salt and sugar to this mixture and pour some coconut oil to this
If you keep this in a tight container, it can be used for 3-4 days
