Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:10 mins Cuisine:Indian
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Green Chilli (Jalapeno) chutney / Hari Mirchi pachadi , which I refer to as Multi-Purpose chutney, since its the most often used or served in many ways.
My South Indian-style jalapeno chutney recipe is a delightful fusion that will add a spicy kick to your meals and elevate your culinary repertoire.
Get ready to awaken your taste buds with a unique recipe where the boldness of jalapeno peppers marries the vibrant flavours of Indian cuisine.
In this spicy Andhra chutney, we take the fiery heat of jalapenos and infuse them with an array of aromatic spices and tangy ingredients.
The result is a chutney that strikes a perfect balance between intense spiciness and a symphony of South Indian-inspired flavours.
As you delve into this chutney, you’ll experience the zesty allure of tangy tamarind, the warmth of roasted tadka, and the delightful hint of hing.
So, gather your jalapenos, assemble your spices, and embark on a journey of heat, flavour, and excitement with this irresistible chutney that’s bound to become a favourite in your kitchen.
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.
Table of Contents:
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- How to use, ‘Green Chilli (Jalapeno) Chutney / Pachi Mirchi Pachadi’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Green Chilli (Jalapeno) Chutney Andhra style Pachi Mirchi Pachadi’:
- Prep Work:
- Tips & Storage:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
How to use, ‘Green Chilli (Jalapeno) Chutney / Pachi Mirchi Pachadi’:
This, Green chilli chutney / Hari Mirchi ki Chutney 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 / Pachi Mirchi pachadi 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. 🙂
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned in the end.
Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Breakfast recipes collection⇒ Breakfast / Tiffin
Indian Meal Platters collection⇒ Bhojanam / Thali / Meal Platter
- Green Chillies / Fresh Jalapeno / Bajji Mirchi (small size) – 15 to 18
- Fresh Coriander Leaves / Cilantro – 2 handfuls
- Cooking Oil – 3 tablespoons
- Salt – 2 teaspoons / as per taste
- Dry Tamarind – big lemon size ball
Ingredients for Tempering :
- Turmeric Powder – ½ teaspoon
- Fenugreek Seeds – ½ teaspoon
- Jeera / Cumin Seeds – 1 teaspoon
- Chana dal / Split Chickpea Lentils – ½ teaspoon
- Urad Dal / Black lentils – ½ teaspoon
- Hing / Asafoetida – ¼ teaspoon
- Garlic pods – 3 (optional)
- Hing / Asafoetida
- Fenugreek Seeds
- Tamarind Puree
Step wise pics Procedure for ‘Green Chilli (Jalapeno) Chutney Andhra style Pachi Mirchi Pachadi’:
Tips & Storage:
- 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.
- Storage: This, Green chilli chutney / Bajji Mirchi pachadi stays fresh up to a week at room temperature and up to 2-3 weeks when stored in the refrigerator.
- 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 SPICY.
- We had this, Indian style Jalapeno chutney / Mirchi Pachadi as a dip along with Masala Vada / Lentil Masala Nuggets (Stove Top, Air Fryer, Oven Baked)
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Green Chilli (Jalapeno) Chutney (South Indian style) / Pachi Mirchi Pachadi
- 1 Small cup (to soak dry tamarind)
- 1 Frying pan (for stove-top method)
- 1 Blender/ Spice Grinder/ Mixie.
- 15 to 18 count Green Chillies / Fresh Jalapeno / Bajji Mirchi (optional)
- 2 handfuls Fresh Coriander / Cilantro Leaves
- 3 tablespoons Cooking Oil
- 2 teaspoons Salt (as per taste)
- big lemon size Dry Tamarind
Ingredients for Tempering:
- ½ teaspoon Turmeric Powder
- ½ teaspoon Fenugreek Seeds
- 1 teaspoon Jeera / Cumin Seeds
- 1 teaspoon Chana dal / Split Chickpea Lentils
- 1 teaspoon Urad Dal / Whole Black Gram Lentils
- ¼ teaspoon Hing / Asafoetida
- 3 count Garlic pods (optional)
- Firstly, if you are using dry tamarind, soak it in hot water for it to soften.
- Wash the green chillies and wipe them thoroughly so that there is no trace of water at all.
- Put a frying pan on stove top over medium flame. Add oil (tbsp), and all the green chillies. Do not cover.
- Let the chillies roast in the oil until their skin softens as shown. Transfer them to a blender. Let them cool.
- Put the pan back on the stove, add the remaining oil and all 'ingredients for tempering'. Fry them by stirring, until the pulses turn golden brown, then switch off.
- Put a ½ teaspoon of the tempering aside. Now transfer all the remaining tempering along with oil, into the same blender.
- Squeeze the soaked tamarind, discard the pulp and add the tamarind puree. Add all the coriander leaves. Grind all the items coarsely.
- Transfer the chutney into a serving bowl, top it with the ½ teaspoon of the tempering (which we kept aside)! Done!!!
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