Easy Green Chili Chutney | Pachi Mirapakaya Pachadi
Green chili chutney Recipe is an absolute whole, vivid, and incendiary condiment that finds quite a wide usage in Indian cuisine. This eclectic accompaniment, ranging from plain simple to complex, can be doable with the available ingredients at hand and according to the required intensity.
At its simplest, this chutney is made with green chilies that pack a punch. One often roasts them, lightly sautés, or sometimes does both to bring out the smoky depth from them. Fresh coriander leaves and sometimes coconut are used to temper the heat. A refreshing tang from a squeeze of lime or lemon juice.
Some recipes add a bit more to it, like garlic, ginger, or even cumin seeds, which help in bringing out a fuller flavor. Then there are the tamarind tinges that further fine-tune the flavor profile. You may have it coarse or smooth—just the way you like it.
Best of all, the green chile chutney is versatile. It does go very well with savory South Indian breakfasts like idli and dosa. It gives a spicy punch to the samosas and pakoras. It might even be smeared on sandwiches or used as a dip for vegetables.
How to make Green Chili Chutney Recipe:
1. Heat oil in a pan, add green chilies and cook on low flame till they turn soft.
2. In the same pan add sliced tomatoes and cook till they turn soft, add lemon-sized tamarind.
3. Add onions and coriander leaves. Cook for a while till all ingredients turn soft and off the flame. Keep aside.
4. In a mixer grinder add cooked green chilies, garlic cloves, 1 tbsp. curry leaves and cumin seeds.
5. Add coriander seeds and crystal salt. Grind to coarse paste.
6. Put cooked tomatoes and grind them to a smooth paste. Transfer to another bowl and keep aside.
7. Heat oil in a tadka pan add chana dal, moong dal and mustard seeds.
8. Add dry red chilies and curry leaves. Put seasoning over green chilli chutney recipe.
Watch Pachi Mirapakaya Pachadi Recipe on Youtube
Here are a few finger-licking recipes:
Sorakaya Pachadi Recipe: It is one of the South Indian Recipes that taste best when accompanied by breakfasts like idli, pesarattu or any dosa variants.
Brinjal Chutney: It is one of the famous recipes from Andhra Cuisine. It can be taken with steamed rice or even chapati.
Beerakaya Pachadi: It is a green and high-fiber recipe, which can be consumed directly with hot rice or with breakfast recipes. Many of us throw away the skin of rigid gourd but it can be turned out as a delicious recipe.
Ginger Chutney Recipe: It is one of the healthy and spicy chutney recipes that suit perfectly with South Indian breakfast recipes.
Tamarind Chutney Recipe: It has a flavor that has a mouth-tangling combination of sweet and sour.
Tips for Making Green Chili Chutney Recipe:
Freshness is key: The chilies should be farm-fresh, firm, and green for the most vibrant flavor and texture. Spice control: Use a number of chilies according to taste. The addition of some unripened along with the ripening chilies will tone down the pachadi. Pachadi Roasting techniques: Pan Roast: Dry roast the chilies in a pan with a little oil until they blister. Has a smoky depth. Take care; chilies may splutter!
Skip the cuts: An entire intact chili while roasting is essential to avoid excess water that can affect the texture.
Texture matters: Coarse or fine? Decide on your desired texture. Traditionally, pachadi is a bit coarse. You can either mash in a mortar and pestle or pulse in a blender/food processor for a coarser or finer grind.
Tangy twist: Use good quality tamarind. Soak it in just enough water to soften it, and then extract the pulp to get a balanced amount of tanginess.
Tempering magic:
Mustard seed magic: Since tadka or tempering forms an intrinsic part of this dish, make sure to use mustard seeds, urad dal, or chana dal at the base.
Aromatics: Curry leaves and hing add another dimension of flavor into the tadka. Take care that the hing does not get burnt as it tastes very bitter.
Other tips:
- For a creamier pachadi, you could add a hint of grated coconut or chopped peanuts in it.
- A bit of jaggery or sugar can be added to give sweetness to balance the spice and tang.
- Add salt gradually while grinding/pounding the ingredients.
Green Chili Chutney Recipe
Green chili chutney is an absolute whole, vivid, and incendiary condiment that finds quite a wide usage in Indian cuisine.
Ingredients
- Green Chilis – 250 gms.
- Tomatoes – 250 gms.
- Oil – 6 tbsp.
- Tamarind – lemon sized
- Onions – 1 cup
- Coriander leaves – 1 small bunch
- Garlic cloves – 15 No.
- Curry leaves – 2 tbsp.
- Cumin seeds – 1 tbsp.
- Coriander seeds – 1 tbsp.
- Crystal salt – 1 tbsp.
- Chana dal – ¼ tbsp.
- Moong dal – ½ tbsp.
- Mustard seeds – ¼ tbsp.
- Dry red chililes – 2 No.
Instructions
- Heat oil in a pan; add the green chilies into it and fry on low flame till they turn soft.
- In the same pan add sliced tomatoes, cook till they turn soft. Add lemon-sized tamarind.
- Add onions and coriander leaves. After a bit of sautéing and having them all softened, turn off the flame. Keep aside.
- In a mixer grinder add cooked green chilies, garlic cloves, 1 tbsp. curry leaves and cumin seeds.
- Add coriander seeds and crystal salt. Grind to coarse paste.
- Put cooked tomatoes and grind to smooth paste. Transfer to another bowl and keep aside
- Heat oil in a tadka pan add chana dal, moong dal and mustard seeds.
- Add dry red chilies and curry leaves. Put seasoning over green chile tomato chutney recipe.
Recipe Video
FAQ:
- Any other herbs that could be used in this chutney?
Yes, mint leaves or basil adds more flavor to the chutney. - How can I make the chutney less spicy?
If you want less heat in your chutney add lesser green chilies or discard seeds before grinding. Addition of more coriander leaves or a bit of yogurt also helps. - Can I store green chilli chutney?
Yes,
Pachi Mirapakaya Pachadi can be refrigerated for one week in an airtight container. - What all can green chile chutney be used as?
It can be had with things like samosas, pakoras, sandwiches, parathas, or as a snack dip. - Can I make Pachi Mirapakaya Pachadi without garlic?
Yes, you may skip the garlic if desired, or due to intolerance, and it will still taste good. - What if the Pachi Mirapakaya Pachadi is too sour?
If one is going to find it too acidic, then reduce the amount of lemon juice or add a pinch of sugar to balance the tastes. - How do I make a smooth chutney?
Blend for some more time or add a little more water. - Can I freeze green chili chutney?
Yes, you can freeze this chutney in ice cube trays. Once frozen, transfer these cubes in a zip-lock bag and store in freezer for up to three months. - How can I make this chutney tangier?
For a tangier chutney, add more lemon juice or a small piece of tamarind pulp while blending.
