Green Chilli Chutney / Mirchi Pachchadi

Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins   CookTime:10 mins   Cuisine:Indian

Green chilli chutney / Mirchi pachchadi , which I refer to as Multi-Purpose chutney, since its the most often used or served chutney in many ways. Yep, it is so simple and easy to make yet at the same time extensively useful for any household. At least, I could say Indian household.

How to use, ‘Green Chilli Chutney / Mirchi Pachchadi’ :

This, Green chilli chutney / Mirchi pachchadi can be served as an accompaniment with any rice, chapati, roti, pulao, paratha, idli, dosa too. It can be used in salads for dressing, to spice up any curry, any dal, or as a sandwich spread too. 

You may use, as a dip for fried items like bajji, fritters, fries, vada(s) etc. Just like in below pic, Masala Vada / Lentil Masala Nuggets (Stove Top, Air Fryer, Oven Baked)  served with the Green Chilli Chutney.

If the spice in any dish that you have cooked is a bit low, this Green chilli chutney / Mirchi pachchadi comes to your rescue. Just add a spoonful of this into the dish, that’s it, it fixes the taste.

Just try this and see how helpful this would turn, in your kitchen remedies. You can prepare this chutney with any variety of green chillies available. 🙂

Green Chilli Chutney served as a condiment, in the above Bhojanam/Platter

Before starting to cook, don’t forget to see the Tips mentioned in the end.

My Chutney Collection⇒ Chutney / Pachchadi / Dip 

Breakfast recipes collection⇒  Breakfast / Tiffin

Related Posts: 

• Capsicum – Aratikaya Koora / Bell Pepper-Raw Banana Curry 
• Coconut Spicy Red Chutney 
• Gongura Pachadi / Sorrel Leaves Chutney (Andhra style)

Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram

Ingredients:

• Green Chillies / Mirapakayalu – 15 to 18
• Coriander – 10 twigs
• Gingely Oil / Mustard Oil – 3 tablespoons
• Salt  – 2 teaspoons / as per taste
• Tamarind pulp – big lemon size

Ingredients for Tempering :

• Turmeric – ¼ teaspoon
• Fenugreek Seeds – ½ teaspoon
• Jeera / Cumin Seeds – 1 teaspoon
• Chana dal / Split Yellow Chickpeas – ½ teaspoon
• Urad Dal / Whole Black gram – ½ teaspoon
• Hing / Asafetida – ¼ teaspoon
• Garlic pods – 3 (optional)

Special Ingredients:

• Hing / Asafetida
• Fenugreek Seeds
• Tamarind pulp

Step wise pics Procedure for ‘Green chilli chutney / Mirchi pachchadi’ :

• Firstly ,if you are using dry tamarind , soak it int hot water for it to soften.
• Wash the green chillies and wipe / dry them.

  

• Next, put a frying pan on stove top under medium flame.
• Add a tablespoon of oil, and all the green chillies. Do not cover.
• Let the chillies roast in the oil until their skin softens. Just like the 2nd pic.

Frying the Green Chillies in a teaspoon of oil

After the chillies are roasted

• Transfer the roasted chillies into a blender or mixie. Let them cool.
• Put the pan back on the stove top, add the remaining oil and all ‘ingredients for tempering’.
• Let them fry as shown in the 2nd pic. Then switch the stove off.
  

  Tempering with all the spices

  

  Tempering is done
• Let the tempering cool down. Take a ¼ teaspoon of the tempering aside.
• Now transfer all the remaining tempering along with oil, into the same blender holding green chillies.
• Squeeze and add the tamarind pulp (not the water) into the blender. 
• Add all the coriander too, you need not chop.
• Grind all the items in the blender into a smooth paste. 
  

  Dry Tamarind soaked in hot water

  

  Took all the ingredients Into the blender/mixie

  

  Chutney ready in the blender
• Transfer the chutney into a serving bowl, top it with the ¼ teaspoon of the tempering (which we kept aside)! Done!!!

Tips:

• Use any cooking oil but mustard oil works best of all.
• Fresh Green Chillies of any variety can be used for this recipe. Apart from that, fresh red chillies can also be used.
• Don’t worry if the chillies get a bit burnt while roasting, even then it does work well .
• Be careful while tempering, see that it does not burn.
• If you are using ready made tamarind paste use the same quantity as mentioned.
• Adjust the salt and tamarind quantities as per your taste.
• You could add quarter of curd or water for the chutney if you find it too spicy. Thus, the spice can be reduced.
• This, Green chilli chutney / Mirchi pachchadi stays fresh up to 2-3 weeks in the refrigerator.

Result:

• As this chutney itself is being made with Green Chillies , its obviously going to be more spicier than other chutneys/dips.
• Hence, the taste is spicy and tangy, expect it to be SUPER HOT.
• We had this, Green chilli chutney / Mirchi pachchadi as a dip along with Masala Vada / Lentil Masala Nuggets (Stove Top, Air Fryer, Oven Baked)

• 

  

You can Pin it here for later use, Pinterest Link:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can find my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram