PACHA MILAGAI CHUTNEY / GREEN CHILLI CHUTNEY

My MIL prepared this pacha milgai chutney for me yesterday. When I was pregnant, I felt like having something spicy & tangy like Elandhavadai ( in tamil). On those days she used to prepare this chutney just for me and I relished it. Again after a long time we had this chutney yesterday for idli. It tasted excellent. Spice lovers must try this. I am sure you would love it. I think people from Andhra know this chutney very well. 

Ingredients 

• Green chilly (Long ones ) – 4 nos
• Tamarind – Small gooseberry size (soak in very little warm water)
• Salt – As needed.
• Powdered Jaggery – Small berry size / Sundakkai size
• Cooking oil – 1 tbsp

To temper :

• Gingely oil / Sesame oil – 1 tbsp
• Mustard seeds – 1/2 tsp

Method :

• Heat a kadai with 1 tbsp of cooking oil and saute the green chillies.
• Remove and allow it to cool.
• Grind all the ingredients given above with green chillies to make a smooth paste. Add little water if necessary.
• Heat a kadai with a tbsp of sesame oil and splutter mustard seeds. Pour this chutney into the kadai , saute for sometime till it turns thick and switch off the flame.

Note :
If you want to keep this chutney for months, you should saute well till it becomes a whole mass like thokku ( no trace of water). Transfer it to an air tight container. My MIL’s mother prepare this chutney in large quantity whenever chilli price comes down and becomes cheap. But yesterday we made it very less. So I dint saute the chutney. I just tempered, added the chutney and switched off the flame immediately. 

The secret of this chutney lies in the amount of tamarind we use. If you add more tamarind the chutney will be less spicy but more tangy and vice versa. So tamarind and green chillies used should match each other. Please adjust according to the measurements given above.

Do try and Enjoy this chutney with Idli , Dosa and curd rice !! Don’t forget to let me know your feedback.