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Main Course

Mulagu Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

15 min total|Prep 15 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

1 nos Onion — chopped
1 nos Tomato — chopped
2 tsp Chilly powder
Salt, to taste
Oil, to taste
1 tsp Mustard seeds
Curry leaves, a few

Preparation

Step 1
For preparing mulakku chutney, grind together onion, tomato, salt and chilly powder.
Step 2
Heat oil, add mustard seeds and curry leaves.
Step 3
Pour the onion paste into it and fry it slow fire.
Step 4
When the chutney starts to turn into dark color, take it off the heat.
Step 5
Mulakku chutney is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Mulagu Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

15 min total|Prep 15 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

1 nos Onion — chopped
1 nos Tomato — chopped
2 tsp Chilly powder
Salt, to taste
Oil, to taste
1 tsp Mustard seeds
Curry leaves, a few

Preparation

Step 1
For preparing mulakku chutney, grind together onion, tomato, salt and chilly powder.
Step 2
Heat oil, add mustard seeds and curry leaves.
Step 3
Pour the onion paste into it and fry it slow fire.
Step 4
When the chutney starts to turn into dark color, take it off the heat.
Step 5
Mulakku chutney is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.