Pachimirpakayya Chutney is a very popular south Indian dish especially from Andhra Pradesh. It is a very spicy and tangy chutney made combined with channa dal, coriander seeds, green chilies, tamarind and urad dal nicely blended to a fine paste. Green Chilies are known or called Pachimirpakayya in Telugu. Chutneys are wonderful ways to add extra and new flavours to your taste buds without slaving away much time in kitchen.
Pachimirpakayya chutney is one such interesting and fiery spicy hot chili chutney that goes excellently well with idli, dosa, roti, pesarattu or you can even find people (generally from the labour class) mix this spicy chutney with hot rice adding a little oil and eat with raw onions. Green chillies are fruits of plants of genus ‘Capsicum’. There are many varieties differing mainly in the size, shape and pungency of fruits.
Unripe fruits are green in colour. On ripening they attain the red hue. The long and thin varieties are highly pungent and used as spice in preparation of hot and spicy foods. The pungent principle in chillies is the alkaloid called capsaicin which retains its pungency in a dilution of one in a million parts of water. It is said that Chillies was introduced to India by the Portuguese about 400-500 years ago.
The spice is native of Latin America. Presently, India is the largest producer of chili followed by China and Pakistan and 25% of total chili export is from India. Andhra Pradesh is the largest producer of chilies within India. Green Chillies are an integral part of Indian cuisine and is almost used every day in Indian kitchens. There are various ways of using the green chillies in a variety of dishes that is made during every course of meal, right from morning breakfast, lunch, snacks to closing your kitchen with a scrumptious dinner.
Green Chillies are used in making a variety of chutneys such as coconut chutney, groundnut chutney (shengdana chutney in Marathi), chaat green chutney, coriander chutney, Mango Chutney (made from raw, green mangoes), tomato chutney, papaya chutney, Dhaniya Pudina Chutney (Cilantro and mint leaves chutney) etc. They are also used in salads, raitas and spicy snacks/ chaats that includes bhelpuri, mirchi vada, etc.
It is one of the most important ingredients in hot sauces as green chillies actually lends out pungent and fiery flavour to the dish. Green chillies are commonly used as a garnishing and seasoning in various curries and snacks. Many Mexican sauces have green chili as one of the important ingredients. Apart from releasing its spicy flavours, green chillies helps in digestion as it stimulates the taste buds which cause an increase in the flow of salivary amylase. The alkaloid ‘capsicin’ present in the chillies is said to be anti- diabetic, anti- carcinogenic.
They have strong antioxidant properties. Pungency of the green chillies is retained in their small, white seeds. If pungency is not required, de- seed the chilly before use. They should not be consumed by patients of any kind of gastrointestinal disturbances. This chutney is a classic example of very hot chutneys served along with rice or rotis and is one of those dishes that can be made in advance and saved for a week or so.
Generally when people eat this, most of the times their faces turn red, but still everyone likes this. You can reduce the amount of chilies to suit our taste buds. The intoxicating aroma of roasted green chilies and the sizzle of tempered spices with little tangy and sweet flavour from tamarind hold promise of an eternally pleasing meal to come. Most of the chutneys or pachadi recipes are simple and easy to make with minimal ingredients.
The key is to use farm fresh vegetables and good quality ingredients. Chutney is a common condiment used in South Asian cuisine generally prepared with a mixture of spices and vegetables and/or fruits. In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). Nowadays, electric blenders or food processors can be used as labour saving alternatives to the traditional stone utensils.
There is no limit to the number of chutneys as one can be made from virtually any vegetable/fruit/herb/spices or a combination of them. Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chili, but differ by their main flavour. Chutney types and their preparations vary widely across Pakistan and India.
Flavourings that are normally added to the mix may include tamarind, onion, tomato, garlic, sugar, salt, ginger, coriander, cumin, fenugreek and asafoetida. For preparing this tangy and spicy Pachimirpakaya chutney, firstly heat some oil in a frying pan. Add channa dal followed by urad dal and coriander seeds. Roast them for about 4 to 5 minutes and then add green chillies and tamarind.
Saute them for another few minutes. Add adequate water and bring it to a boil. Let it cool for a while. Add salt to taste and then grind this mixture in the blender to a coarse paste. The Pachimirpakaya chutney is ready. Serve with dosa, idli or rawa dosa. For detailed recipe, click on the below link:
Tip: Buy fresh green chillies that are bright green in colour. Fresh chillies have turgidity in them. Dark green colored chillies are more pungent. Wrinkle, dry look shows that the chillies are dehydrated. Chillies are very rich in various vitamins such as ascorbic acid, carotenoids: both of these are strong antioxidants. They are also rich in B-group vitamins. They are also a good source of minerals such as potassium, iron, magnesium and manganese.