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. Atleast, I could say Indian household.
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.
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, thats it, it fixes the taste.
You may use, as a dip for fried items like bajji, fritters, fries, vada(s) etc.
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. 🙂
Before starting to cook, don’t forget to see the Tips mentioned in the end.
My Chutney Collection⇒ Chutney / Pachchadi / Dip
- Capsicum – Aratikaya Koora / Bell Pepper-Raw Banana Curry
- Coconut Spicy Red Chutney
- Gongura Pachadi / Sorrel Leaves Chutney (Andhra style)
- 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)
- Hing / Asafetida
- Fenugreek Seeds
- Tamarind pulp
- Firstly ,if you are using dry tamarind , soak it int hot water for it to soften.
- Wash the green chillies with cold water and wipe / dry them.
- Next, put a frying pan on stovetop 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.
- Transfer the roasted chillies into a blender or mixie. Let them cool.
- Put the pan back on the stovetop, add the remaining oil and all ‘ingredients for tempering’.
- Let them fry as shown in the 2nd pic. Then switch the stove off.
- 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. See pics below.
- Transfer the chutney into a serving bowl, top it with the ¼ teaspoon of the tempering (which we kept aside)! Done!!!
- Use any cooking oil but mustard oil works best of all.
- Dont 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 upto 2-3 weeks 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 HOT.
- We had this, Green chilli chutney / Mirchi pachchadi as a dip along with Masala Vada / Masala Fritters. Spicy and Tangy Green chilli chutney ready to serve
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