Red Chilli Chutney/ Pandu Mirapakaya Roti Pachadi

Name: Red Chilli Chutney/ Pandu Mirapakaya Roti Pachadi
Total time: 1800 s
Yield: 200 Gm
Cuisine: Indian
Ingredients: 100 gm Fresh Red Chilli Peppers slit up to the middle lengthwis; 50 gm Garlic cloves minced to a grainy texture; 3/4 cup Sesame/Til oil divided; 1/2 tsp Turmeric Powder; As per taste Salt; 1/2 cup Roasted Peanut crushed coarsely; 1 tbsp Apple Cider Vinegar/ fruit vinegar; 1/2 tbsp Jaggery crushed; 2 tbsp Coriander leaves finely chopped

Rajni @Rajjoskitchenn

Red Chillies are the fruits of the Chilli plant, which is a shrub. In the Indian Sub continent, Chillies are widely used, and every state has a local variety. However the most popular varieties in India are the Guntur Chillies which are fiery hot, Kashmiri red chillies are known for their colour, the Byadgi Chillies are known for their mild spiciness. The Nag Jholakia is said to be fieriest of all in the Indian Sub continent. There are many more varieties, but the ones I have used in this recipe are the Thai Red chillies, as the market is overflowing with them right now.

Roti Pachadi is a chutney that goes with Rotis/flatbread. Therefore the name. The Andhra has many popular Roti Pachadi varieties. In this recipe I apart from the fresh red chillies, I have used garlic, ginger, roasted peanuts, tamarind pulp and jaggery to balance the flavours and the spiciness.

#Win #Week5 #freshredchillies #redchillichutney #thetcha

Rajni @Rajjoskitchenn

#Win #Week5 #freshredchillies #redchillichutney #thetcha

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Ingredients

30 minutes

200 Gm

100 gmFresh Red Chilli Peppers slit up to the middle lengthwis
50 gmGarlic cloves minced to a grainy texture
3/4 cupSesame/Til oil divided
1/2 tspTurmeric Powder
As per tasteSalt
1/2 cupRoasted Peanut crushed coarsely
1 tbspApple Cider Vinegar/ fruit vinegar
1/2 tbspJaggery crushed
2 tbspCoriander leaves finely chopped

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Steps

30 minutes

1

To a pan add 1/4 th cup Sesame oil and heat. Now add the chillies/red peppers a few at a time and fry them until blisters appear on them. While frying the oil splutters a lot. To avoid this you can cover the pan partially with a plate. Once fried, remove the chillies onto a plate and cool them.
2

Now add another 1/4 cup oil to the same pan and heat. Now add the minced garlic and fry it well in oil. Do this over a low flame. When the garlic turns light brown, turn off the flame. Now add the fried chillies to a mincer and mince to a grainy/coarse paste. If you don't have a mincer, this can be done in your blender jar, using the pulse mode. Now add this coarse Red chilli paste to the garlic, and turn on the flame again. Add another 1/4 cup oil, and continue to fry for 2 minutes, over a low
3

Now add turmeric powder, Salt, crushed Peanut, and fry well. Now a the ACV(apple cider Vinegar), followed by the jaggery powder, and continue to fry until the oil starts separating from the mixture. Now put off the flame, and add the chopped coriander leaves. Mix well, and let it cool down. Transfer to an airtight container and store it in the fridge for up to 15 days. This Chutney goes well with Rotis, Paratha, Dosa, Uthappam, and Rice.