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Green Chilli Chutney | Andhra Style Green Chillies Pacchadi

Pickles & Chutneys | vegetarian

  • Prep Time 2 Mins
  • Cook Time 15 Mins
  • Servings 6

Ingredients

  • 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

Instructions

  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.