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
For best results follow the step-by-step photos above the recipe card
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
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.
I’ve now made this twice. I add a TBS of peanut butter instead of peanuts and some coconut too. I make it on half coconut oil and olive oil. It’s to die for!!
Glad to know Gravy
Thank you
Great stuff
Great recipes my comment as a true curry fan which I learned in Durban SouthnAfrica
hello, Swasthi ji.
i loved your recipes. I have an Doubt about the nutrition information. Is it given on the bases of per serving?
Hi Diksha,
Thank you! It depends on the recipe. Here it is for the entire recipe. If I have mentioned the number of servings then it is per each serving.
Super menu
Thank you
Hello
How long does this last in a jar before opening, cna i make a few jars and keep in store cupboard, or is this just a quick fridge chtuney to be eaten within three weeks recipe, do you know?
Thanks
Hi Amy,
I haven’t kept this chutney for very long anytime. But I know in India many people sun dry the green chilies for several days until they wilt and then make the chutney the same way I have shown here. They bottle the chutney and keep it in the cupboard for about 6 months. Probably you can make it that way.
And thanks for the recipe ??
Welcome shweta
My mum added lemon juice in the end(to the chutney) and give a tadka which will make it less spicy.
thanks!!
What type of oil did you use please?, straight forward olive oil?
thanks in advance
Hi Amy,
any refined cooking oil will do. I use coconut or peanut oil.
Simple to make and delicious.
Made it today and it was mouth watering..
Thank you for your recipie☺️
PS: it was so hot.. make sure you add some ghee to it while eating?
Welcome Chaitanya
Yes it turns out very hot. Thanks for sharing the outcome
Super
Thanks
I really like this – so easy to make and very tasty.
I would like to know if it would freeze? I have a glut of green chillis and thinking I could freeze lots of this and use through the year?
Silly me -I have just read your instructions that it would freeze very well!
Thanks for sharing such a great recipe.
You are welcome Giles. If you are doing a lot, then its good to use a mask otherwise you may end up with coughing.
Nice and yammuy all chutenys…..:-)
Thank you
Nice and yammuy all recipes.
love this spicy chutney..
First time seen green chilli chutney……mouth watering. Bookmarked it.
Flavorful and spicy chutney.
Wow ! So tempting and hot….
So tasty
My mouth waters Swasthi !
Love it!! bookmarked!!