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Fresh Green Chile Chutney

21 Apr

Mirapakayala Pachadi

Chutney is something that is ground into paste and served either over rice or with breakfast dishes. In chilli chuntey, fresh green chillies are fried in oil along with ginger and chana dal. The fried ingredients are then ground into fine paste and mixed in enough yogurt to cool the heat from green chiles. This chilli chutney is a daily chutney in coastal Andhra and is normally served with idly or dosa.
Makes: 4 – 6 Servings


Green Chiles 1 – 4
Chana Dal 1 1/2 tbsps
Ginger 1/2 inch Piece
Yogurt 1 Cup
Salt to taste
Oil 1 tsp

Method of preparation:

Remove stems, wash and halve the green chiles.
Peel and chop the ginger.

Heat oil in a pan, add chana dal.
When chana dal starts to change color, remove onto a bowl.
Then add chopped green chiles and ginger into the pan.
Fry till green chiles start to brown.

Cool and grind fried green chiles, ginger, chana dal and salt into smooth paste adding enough yogurt.
Mix the ground chilli paste into remaining yogurt.
Serve spicy chilli chutney with idly, dosa, etc…
Notes: Make sure to deseed the green chiles if they are too hot.

Suggestions: Chilli Chutney is too hot – Add more yogurt to reduce the heat.
Variations: Add more yogurt to make the chutney running and temper with mustard seeds and asafoetida to serve over plain steamed rice.
Other Names: Pacchi Mirchi Pachadi, Hari Mirch Chutney.