Classic Andhra pachadi (chutney) made with raw green chilli — bold and intensely flavoured.
Ingredients
- 1 cup raw green chilli
- 2 tbsp oil
- 2 green chillies
- 2 garlic cloves
- Small piece tamarind
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- 2 dried red chillies
- Salt to taste
Method
Prepare fresh green chillies: Wash 6-8 fresh green chillies. Roast directly on a gas flame or in a dry pan until slightly charred on all sides. Cool.
Peel and chop: Remove the stem and roughly chop the roasted chillies — including the charred skin which adds flavour.
Dry roast spices: Dry roast 1 tbsp chana dal and 1 tsp cumin seeds 3 minutes. Cool.
Blend: Add chopped roasted green chillies, roasted dals, 4 garlic cloves, a tiny piece of tamarind and salt to a blender. Blend to a coarse paste with minimal water.
Taste: Pachi mirapakaya pachadi should be very spicy from fresh green chillies with a slight smokiness. Adjust heat.
Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies and curry leaves.
Pour tempering: Pour over the chutney. Mix well.
Add jaggery: Add 1 tsp jaggery to balance the intense chilli heat.
Adjust: Taste and balance all flavours.
Serve: This fresh roasted green chilli chutney is intensely spicy. Use sparingly. Serve with rice or as a condiment.