Kanthaari Mulaku Chammanthi (Raw Green Chili Chutney)

What do I do when a certain Spicy Tiger announce the next Spice is Right theme, which is chilies?

I sit back, relax my grip on the mouse, throw my head back and give out an all-knowing laugh.

Why? Since I have the secret, oh-okay, some people know it, oh okay…okay, sorry the entire Kerala knows, recipe for the absolute chili chammanthi (chutney).

For the recipe, we need kanthaari mulaku. Nah! You cannot substitute with anything else and I don’t know the equivalent English term for this type of chili (Probably the English would not live to tell the taste, if they ever taste this hot chili pepper, hence no name, yet?) :-)
Women or girls who are smarter or naughtier or fiercer are 'lovingly' called Kanthaari in Kerala. It would roughly translate to a lioness or tigeress, I would think. And what other recipe is fit for the Spicy Tiger event? :-)

Three kanthaari mulaku (I used the white kanthaari, there is another dark green shorter version which is the best!) and one shallot (yes, we need shallot) ground coarsely in a mortar pestle.Add 1 tsp of coconut oil. (Yep, we need coconut oil) to this and mix the mixture using your index finger and then lick the index finger for that absolute flavor and a heady aroma, which will make you drool and tear. ;-)What's the best combination with this? Plain boiled Kassava pieces. Bliss! No other recipe gives you the exact flavour and pungency of this special chili.

Note: Will blog soon about how to boil Kassava.