When I planned to make the Andhra 's Pesarattu , the side dish sparked in my mind was their special green chilly chutney. Green chilly chutney is loved by the people of North Karnataka and Andhra Pradesh. I remember a version of green chilly chutney but it calls for a lot of Indian green chilly without Jaggery.
At the same time while browsing through Jaishree's Ruchi , I got a green chilly pickle recipe.
Then I got an idea to add Jaggery to the chutney. My friend Prathiba from Bangalore told me to substitute Jalapeno peppers for half of the green chilly. I didn't have any Jalapeno pepper so I used a big green bell pepper to reduce the spice of chilly.
The result is the following "Less spicy green chilly chutney". The flavor reminds me of Andhra restaurant chutney , but with less spice.
If you want more spice , then go for 5 Jalapeno peppers instead of a bell pepper. No need to temper the chutney.
Green chilli chutney / Less spicy chilly chutney/ Pachai milagai chutney
Green Bell pepper - 1
Indian green chilly - 10
sesame seed - 1 tbsp
garlic - 2
cumin seeds - 1/2 tsp
tamarind - a big strawberry size
crushed Jaggery - 1 tbsp
salt - to taste
Heat 1 tbsp olive oil in a wok.
Chop the bell pepper. Do not chop the small green chilly.
Fry both with 1 tbsp sesame seeds . Cook them covered till the chilly turns pale brown.
Deseed and soak the tamarind.
Grind fried chilly, sesame seed, cumin seed, tamarind , salt, jaggery and garlic to a fine paste.
No need to garnish.
Green chilly chutney is ready!
The above said quantity will be comfortably enough for 4 people.
Serve hot as side dish with idly, dosa, pesarattu , chapathi etc.