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.
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
- 2 tbsp coconut or peanuts (optional)
- 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.
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)
© 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.