Green Chilli (Jalapeno) Chutney (South Indian style) / Pachi Mirchi Pachadi
South Indian Andhra style, Green Chilli Chutney, made instantly with minimum prep work and general pantry ingredients. Recipe below has step wise pics and tips.
Equipment
- 1 Small cup (to soak dry tamarind)
- 1 Frying pan (for stove-top method)
- 1 Blender/ Spice Grinder/ Mixie.
Ingredients
- 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)
Instructions
Prep Work:
- 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.
Cooking:
- 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.
Grinding:
- 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!!!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!