Raw Onion Chutney

Ulli Kharam: Spicy, Tangy, Raw Onion Chutney

Healthy Indian
Made with South Indian tempering and raw onion (or shallots), this spicy and tangy chutney packs a punch! It is best enjoyed with Dibba Rotti, a savory lentil pancake. You can also use this chutney bomb over toasted sourdough bread, dosa, or to stuff vegetables like eggplants. Link to recipe.
  • [wprm-recipe-posted-date]
  • [wprm-recipe-comments]
Print Recipe Pin Recipe

Ulli Kharam is a traditional spicy chutney or paste from Andhra Pradesh, a state in southern India. It is made from a base of shallots (ulli in Malayalam, which is similar to Telugu, the language spoken in Andhra Pradesh) and spicy red chillies. The word “Kharam” in Telugu refers to something spicy or pungent.

The history of Ulli Kharam is deeply rooted in the culinary traditions of Andhra Pradesh, which is known for its bold and spicy flavours. It is believed to have originated in the Telugu-speaking regions of Andhra Pradesh, where it is a popular condiment or side dish served with rice, idli, dosa, or even with snacks like vada or bonda.

The preparation of Ulli Kharam involves roasting shallots, red chillies, garlic, and other spices and then grinding them into a coarse paste. Some variations may include tamarind or tomatoes for added flavour and tanginess. The use of fresh, locally sourced ingredients is key to its authentic taste.

Ulli Kharam is cherished not only for its fiery flavour but also for its health benefits. Shallots, the main ingredient, are rich in antioxidants and have anti-inflammatory properties. Red chillies, another key ingredient, are known for their metabolism-boosting and pain-relieving properties.

Over the years, Ulli Kharam has become a staple in Andhra cuisine and is often prepared in homes as well as in restaurants. It showcases the rich culinary heritage of Andhra Pradesh and is a testament to the region’s love for bold and spicy flavours.

Click here for full instructions and the recipe

Check out these other dishes