This pickle stays fresh for at least six months with the kind of fresh red chillies available in Andhra. The spiciness of pickle reduces in few days.Īlways use a DRY spoon and dry mixer when handling or grinding the pickle. I used Thai Red Chillies here in my recipe. Serve this spicy red chilli chutney along with Idli, Dosa or Uttapam of your choice.

Andhra Ripe Red Chilli Chutney also known as the Pandu Mirapakaya Pachadi is a simple and spicy chutney that is made from fresh red chillies. Container should be completely dry.ħ) Adjust the salt and tamarind level according to the spiciness of the red chillies.Ĩ) This is eaten with rice & ghee. Pandu Mirapakaya Pachadi - Andhra Red Chilli Chutney Recipe. Stir well and store it in a glass jar or air tight container. Let the mustard seeds cool.Ħ) After that add the seasoning to the blended mixture. Remove the stalks.Ģ) Take care that the mixer which you are going to use is completely dry.ģ) Grind the chillies, tamarind and salt into a coarse paste WITHOUT water.Ĥ) Heat oil in a small pan and add mustard seeds and asafoetida.ĥ) When mu stard seeds start to splutter, turn off the stove. Chillies should have no trace of moisture. You can have this within minutes just by grinding the required ingredients.ġ) Wash the red chillies and air dry or wipe them dry with a cloth or paper towel. You don't need any elaborate preparations to make this. Pandu Mirapakaya Pachadi as the name suggests, the main ingredient that goes into this pickle are fresh red chillies, the chillies which are allowed to ripen before picking.Making this pickle is an easier task compared to the other ones. Spicy pickles are an integral part of Andhra cuisine.As being an Andhraite I love Pickles very much.But I can't eat same pickle for long time.So I make pickles in small quantities and enjoy every Pickle.This time I was carving for Pandu Mirapakaya Pickle.So I made this Last weekend.

Pandu mirapakaya pachadi telugu