Jan 22, 2015

Green Chili Chutney (Pachhi Mirpkayalu pachaddi)

Green Chili Chutney (Pachhi Mirpkayalu pachaddi)- Andhra style chutney with the courtesy of my friend Nameeta Reddy

Ingredients: (all approximate)
Green chilies – washed and stems removed
Tamarind – a ball 1.5 times size of a lemon (lemon size that of Indian Lemon)
Salt to taste
Seasoning: Mustard seeds, Urad daal (1 Tb Spoon), Heeng, green curry leaves (I have dried, you can use fresh too)

Oil (2-3 Tb spoon depending on the quantity of green chili) – While seasoning a little more oil will help preserve the chutney

1. Soak the de-seeded tamarind in warm water until it is soft.
2. Take a shallow pan and heat on high. Once heated lower the heat and add 1 Tb spoon of oil to it. Add the green chilies and close the lid. Turn off heat after 1 min. Stir or shake the chilies so that they do not burn. Let it cool.
3. In a mixer take the tamarind and grind to a fine paste. Add chilies & Salt and grind to a coarse paste now.

Seasoning: Heat 2-3 Tb spoons of oil in a shallow pan to a medium level. Add mustard, daal and curry leaves and heeng. Shake to avoid burning of daal but it should get roasted. Add the Paste to it and stir to fold in the oil. Lower the heat and cook the chutney until water is evaporated. Cool and store in a bottle. Keep in fridge and it will last for more than a month.
Enjoy it with Vada, Dosa, Idli, Paratha or even Rice (with ghee). CAUTION: Eat in moderation as its very hot.

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