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By Swasthi on August 26, 2022, Comments, Jump to Recipe
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Hot and spicy green chilli chutney called as pachimirapakaya pachadi is prepared in many regions of andhra and especially in rayalaseema and guntur. First time when I heard it, i was surprised to know that people can eat a chutney made of only green chillies. For me it was a new thing and my mom never encouraged us to eat too much of green chilies as it could be bad for the stomach.
It’s been almost 2 years since I wanted to try this and finally I found out from my telugu friends here in Singapore.You can use this chutney instantly to give that extra spice or heat to any food you desire.
Whether it is for your bland soup or your everyday curries, once you finish cooking you can set aside your kids’ portion and mix this chutney to the rest.
I have been using this for raitas, sandwich,noodles, curries, omelet, fritter batters or dough (like ponugulu, cutlets etc). If you want to use this as a side to idli ,dosa read my notes at the end.
This is also useful to those where hot green chilies are not available much. Yes, there are places where hot green chilies are not available that easily around the year. In that case this can be prepared in large quantity and be freezed or refrigerated. You can use up while making curries.
To make green chilli chutney, i also used large bajji chilies to add flavor to the chutney since they are more flavorful and less hot. You can skip that if you don’t have.
I have used oil generously while frying, else the entire home would be filled with the fiery smell and flavor making everyone sneeze and cough around. So do use oil generously so that the chilies are well coated.
More chutney recipes
green capsicum chutney
red capsicum chutney
peanut mint chutney
Ginger chutney
green chilli chutney
green chilli chutney is a spicy & hot condiment eaten with a meal. It also goes well with flat breads called as roti or rotti.
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For best results follow the step-by-step photos above the recipe card
Prep Time10 minutes minutes
Cook Time10 minutes minutes
Total Time20 minutes minutes
Servings80 ML
AuthorSwasthi
Ingredients (US cup = 240ml )
- 250 grams green chilies (hot to medium variety)
- 8 to 10 cloves garlic
- 1 tsp cumin seeds or jeera
- 1 pinch turmeric
- Salt as needed
- 1 tsp Vinegar (apple cider)
- Oil as needed
optional
- 2 tbsp coconut or peanuts (optional)
Instructions
Wash the green chilies and allow them to dry for a while. Slit them with a knife.Please do wear a mask & ventilate your kitchen well.
Heat a pan with oil and fry the chilies till they wilt off fully and begin to get discolored.Add garlic cumin, turmeric to the hot pan. Cool completely.
Optionally you can also fry the coconut and peanuts until golden and aromatic. Then cool completely & add them to the blender.
Then add the chilies, salt, vinegar and left over oil in the pan to the blender jar. Blend everything well to a coarse green chilli chutney.
Store it in an airtight glass jar and refrigerate. Keeps good for about a month. Serve it with rice, roti or bread as a side.
Notes
Variations: If you want to use this as a side dish to idli, dosa, you can use 1 tbsp. of roasted sesame seeds with 3 tbsp. each of chana dal and urad dal. A piece of ginger too would definitely add more flavor and spice.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
Nutrition Facts
green chilli chutney
Amount Per Serving
Calories 112
% Daily Value*
Sodium 840mg37%
Potassium 132mg4%
Carbohydrates 25g8%
Fiber 8g33%
Sugar 8g9%
Protein 1g2%
Vitamin C 37.5mg45%
Calcium 62mg6%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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© Swasthi’s Recipes
1. Fry slit chilies in hot oil until they wilt.
2. To the hot pan, add turmeric, garlic and cumin.
3. Cool completely. Add them to a blender jar.
4. Add vinegar and oil. Blend for a while again.
Note: Use this chutney in moderation. Green chilies can leave us with an upset stomach and reflux. Vinegar is used to give a good shelf life and a slight tang. If you do not like the smell you can skip.
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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