Red Chilli Chutney/ Pandu Mirapakaya Roti Pachadi

30 Minutes

Serves 200 Gm

Author: Rajni Ram

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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.

While many people shy away from using chillies or use very mild varieties, Indian curries are incomplete without them. These spicy fruits have a lot to offer in terms of nutrition. Here’s listing a few from https://www.nutrition-and-you.com/chili-peppers.html

Chillies / Red peppers contain a compound Capsaicin which gives them the spicy pungent character,
They are a rich source of Vitamin C, 100 Gm of red chillies provide about 143.7 micro grams. Vitamin C is important for maintaining bones, skin and healthy organs.
Red chillies also have important antioxidants such as Vitamin A, Lutein, Zeaxanthin . These anti oxidant substances help protect the body from the effects of injurious free radicals, during moments of stress and disease.

How to pick fresh Red Chillies: While plucking red chillies or buying them from the market ensure-

You pick shiny and deep red coloured ones.
The chillies must be unbroken, crisp and unwrinkled.

Where and how to use Fresh Red Chillies:

Fresh Red Chillies can be used in making Chutneys or a relish.
They can be used to temper lentils or used in soups for flavouring.
They can be used to spice up the curries.
Red Chillies are also popular as Pizza toppings. They can be sundried and made into chilli oil.
They give that bright lush colour to the Schezwan chutney.

How to store Fresh Red Chillies for a longer time:

Wash the chillies and pat them dry. Leave them to air dry naturally for an hour.
Put them in an air tight container and store them in the fridge. They stay frsh for upto 2 weeks.
If you are looking to store a special variety, that may not be available later, them they can be frozen. Just put them in a Zip lock bag and throw them in the freezer. Take out the required quantity and use without thawing.

Roti Pachadi is a chutney that goes with Rotis/flatbread. Therefore the name. The Andhra has many popular Roti Pachadi varieties, I shall be documenting them here, over a period of time. 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.

While you are here I request you to have a look at other chutney recipes like- Coconut Tomato Chutney, Till Ki Chutney, Dosakaya Chutney, Green Tomato/ Raw Tomato Chutney, Homemade Schezwan sauce and more…

Ingredients

Fresh Red Chilli Peppers 100 gm slit up to the middle lengthwise
Garlic cloves 50 gm minced to a grainy texture.
Sesame/Til oil 3/4 cup divided
Turmeric Powder 1/2 tsp
Salt 1 tbsp or as per taste
Roasted Peanut 1/2 cup crushed coarsely
Apple Cider Vinegar/ fruit vinegar 1 tbsp
Jaggery 1/2 tbsp crushed
Coriander leaves 2 tbsp finely chopped

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.
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 flame.
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.

To a pan add 1/4 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. 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 flame. 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.

Notes:

While I have used Thai red chillies here, any mild red chilli peppers can be used. This recipe can also be followed with green chillies.
ACV can be swapped with any vinegar
I would recommend being liberal with the oil, as oil is the preservative and also the one which will bring down the heat from the chillies.
Though I have kept the texture grainy, one can also blend the chillies to a smooth paste.