Pleasantly aromatic, nutmeg is actually seed kernel of
fruit-nutmeg. We always use the nut and
the mace of this fruit. In my childhood
my grandfather’s house had an old Jaathi (nutmeg tree) near the family well. I would
tag along with him every morning to
collect the fallen nutmeg fruits. During these walks I have tasted the fruit
but never liked it. These are few of the
summer vacation memories I have.
I never knew that we could make such taste chuttney out
the nutmeg fruit. Thanks to my cousin's husband who mentioned it and i went hunting for the recipe. So, this year’s visit to Kerala taught me this new recipe. It’s my
Grandmothers special recipe. Thanks to her I have found one more traditional recipe.
So now try to find this fruit and make this chammanthi
and ENJOY!
Ingredients
Jaathikka fruit/Nutmeg fruit – 2
Grated coconut – 1 cup
Green chilli – 2 – 3 (according to
your taste)
(Note
: I prefer kandari chilli / birds eye chilli if it is readily available)
Shallots/ sambar onions – 5
Ginger – small piece
Garlic – 3 piece
Salt – according to your tast
Curry leave – 10 finely cut
Method
1.
Break the Jaathikka into half and
remove the red inner coat (mace) and the nut.
2.
Now roast the fruit directly on the
gas flame/stove till the out layer burns and the inside cooks. ( authentically it
done in a hearth/chulha)
3.
Peel of the burnt outer skin, clean the remaining with a dry towel and cut it into
small piece
4.
Grind all the ingredient except the
curry leave into a smooth paste.
5.
Mix the finely cut curry leaves.
6.
It’s ready to serve.
