Green Chilli Chutney

Freshly made "Ground Chutneys" are always healthy!! These "Roti Pachallu"(ground chutneys in mortar and pestle)are very much famous in South India. We can make this chutney with farm-fresh vegetables and with less oil. No need to add more salt because these are not preserved pickles. So, you don't get health issues like Blood Pressure and Diabetes etc. Fresh vegetables sauteed in less oil, ground coarse, the aroma of Tadka gives you tongue-tickling taste to these chutneys. Today's special is "Green Chilli Chutney"(Pachimirapakaya Karam) !!! Let us check the ingredients and method of preparation.

I usually prepare this chutney with Bajji Mirchi and normal green chillies combination, as bajji Mirchi are more flavourful and less hot. For spiciness, I do add normal green chillies.

Ingredients :

Bajji Mirchi(big green chillies)                                         : 200gms

Pachimirapakayalu ( Normal green chillies)                     :  5-6

Oil: 2 spoons

asafoetida: 2 pinches

Tamarind:  lemon size

Salt:   to taste

For Tempering :

black gram dal: 2spoons

mustard seeds: 1/4 spoon

cumin:1/4 spoon

asafoetida: pinch

Oil: 1 spoon

Curry leaves: 5-6 leaves

Method :

1. Take green chillies wash and clean. Remove stalks.

2. Heat a pan, add 2spoons of oil, then add both bajji Mirchi and slit green chillies. Sprinkle 2 pinches of asafoetida, turmeric powder and Tamarind.

3. Fry for a few minutes till green chillies turn wilt.

4. Adjust salt and let it cool for a few minutes.

5. Once cool, grind the ingredients into a coarse paste. You should not make it into a fine paste.

6. Transfer this paste into a bowl.

7. Now heat up a pan, add 1spoon of oil, add black gram dal, mustard, cumin fry for a few seconds until mustard and jeelakarra starts to crackle. Finally, fry curry leaves for one second.

8. Pour this over the chutney.

9. Now Green Chilli Chutney is ready!! Serve it with hot steamed rice and ghee.