Green Chilli Chutney | Andhra Style Green Chillies Pacchadi

Green Chilli Chutney | Andhra Style Green Chillies Pacchadi - Telugus do not need any curries when they have chutneys freshly ground. And being lovers of spice, they have invented a very tasty recipe for a Green Chillies Chutney. It is eaten in hot Rice with Dal and Ghee. (I had shared a typical thick Dal recipe before).

Kutch Gujaratis and Rajasthanis also make Green Chillies Chutney but the Telugu recipe tastes quite different. If it is made in the method suggested by me, it can stay fresh outside for 3 days and up to even 15 days if refrigerated.

The same Green Chillies Chutney is made with minor variations too. But I have ground the Seasoning also to add taste and fragrance. I have not used Onion or Garlic. These are small changes but they make significant difference. Check the tips for those variations.

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Green Chillies:

  1. The quantity of the Chutney is more if Green Chillies are Medium Spicy. And you can eat more. If you are using very spicy ones, then you should add the measure of Tamarind and Salt.

  2. The Chillies lose their spice only if they are cooked slowly on a low fire. And the Chutney stays fresh for a longer time.

  3. Chutney lasts longer if it ground without water.


  1. Fenugreek Seeds should be roasted well. And the Mustard Seeds should be roasted slowly until they splutter. Only then will the Chutney get taste and fragrance. Or the Fenugreek Seeds will taste bitter in the Chutney.

  2. The Chillies should be ground after the Seasoning is first ground in the mixie. Or the Seasoning does not get mixed.

  3. If you like, you can add a seasoning with Mustard Seeds and Garlic at the end.

Some more methods:

  1. Those who don’t like too much Spicy chutney, can add some Bengal Gram but then the Chutney does not last longer than a couple of days.

  2. You can add 2 Ladies’ Fingers or Ivy Gourd or Brinjal pieces to the Chutney. This kind of Chutney is taste and goes well with Dosas.

  3. If you do not like the Mustard Seasoning I have suggested, you could simply roast Chillies and make Chutney.

  4. If you like add 2 tbsp of raw Onions at the end. It makes the Chutney taste really good.

Green Chilli Chutney | Andhra Style Green Chillies Pacchadi - Recipe Video

Green Chilli Chutney | Andhra Style Green Chillies Pacchadi

Pickles & Chutneys | vegetarian
  • Prep Time 2 mins
  • Cook Time 15 mins
  • Total Time 17 mins
  • Servings 6


  • For Seasoning
  • 1 tbsp Oil
  • 1/2 tsp Fenugreek Seeds
  • 1 tsp Mustard Seeds
  • 1 tbsp Black Gram
  • 1 Sprig Curry Leaves
  • 1 tsp Cumin Seeds
  • For Chutney
  • 300 gm Medium Spicy Green Chillies
  • 4 - 5 tbsp Oil
  • 3 - 4 tbsp Thick Tamarind Juice
  • 1 tsp Jaggery
  • Salt – to taste


  1. Heat Oil and add Mustard Seeds Fenugreek Seeds and roast until Fenugreek Seeds turn dark.
  2. In the roasted Fenugreek Seeds, add Black Gram, Curry Leaves, Cumin Seeds and roast and make a soft powder in a mixie.
  3. In the same pan, heat Oil and add Chillies and cook on a low flame until they turn soft. (This Chutney can be made in various ways. Pl check tips for it.)
  4. Add the cooked Chillies to the mixie, add the Tamarind juice, Jaggery, Salt and the ground Seasoning and grind into a coarse paste without adding any water. This Chutney stays fresh for three days outside and for 15 days in the refrigerator provided you do not let water touch it.
  5. If you like you could add a Mustard Seasoning at the end.

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