10 Chutneys from an Andhra Kitchen

1. Tomato Pachadi
Ingredients:
1 tsp urad dal
5-6 fenugreek seeds
1 tsp mustard seeds
tsp coriander seeds
3-4 red chillies
A pinch of asafoetida
3-4 green chillies
5-6 medium sized tomatoes, roughly diced
A handful of coriander leaves
Salt to taste
3-4 tbsp oil

Method:
Heat 2 tbsp oil in a pan and add in the first 4 ingredients. Saut till mustard seeds start
spluttering and urad dal turns brown, making sure not to burn them.
Once done, switch off the heat and add in red chillies and asafoetida.
After this mixture cools down, transfer it to the chutney jar of a mixer grinder and let it
cool completely. Once fully cold, grind into a coarse powder.
In the same pan, heat 2 tbsp oil, add in tomatoes and green chillies. Saut till tomatoes are
thoroughly cooked and soft. Let it cool down.
Add these tomatoes to the ground powder along with coriander leaves.
Give it a whiz without making it too paste-like. Pulsing 3-4 times should be enough.
Season with salt and enjoy!
Note: Since this is an instant chutney, it tends to rot if kept outside. It stays for 2 days
when refrigerated.

2. Vankaya Pachadi - A Beautiful Brinjal Chutney

Ingredients:
1 big eggplant or 5 small purple ones
1 tsp chana dal
tsp urad dal
tbsp coriander seeds
2-3 red chillies, depending on preference
1 tsp tamarind pulp or lemon juice
1 tbsp oil
Salt to taste
 For seasoning:
tsp mustard seeds
tsp urad dal
Curry leaves
1 tsp oil

Method:
Roast the brinjals on a gas burner till thoroughly done.
Once done, let them cool, peel the skin and keep aside.
Heat oil in a pan and saut chana dal, urad dal, coriander seeds and red chillies till the
dals turn pinkish-brown; making sure not to burn them.
Let this tadka cool down. Once done, grind it to a powder.
Then, add roasted brinjals, salt and tamarind pulp/lemon juice to the chutney jar of a
mixer.
Give it a whizz and grind it to a paste that is a little coarse.
Transfer this chutney to a serving bowl, and season it with the tempering prepared earlier.

3. Sorakaya Tokka Pachadi - A Chutney Made From Bottle Gourd Peel

Ingredients:
1 cup washed bottle gourd peels
tbsp coriander seeds
5-6 fenugreek seeds
tsp mustard seeds
tsp chana dal
tsp urad dal
2-3 red chillies, depending on preference
Tamarind pulp, as per choice
Curry leaves for tempering
Salt to taste
Oil

Method:
Heat oil in a pan and add coriander seeds, fenugreek seeds, mustard seeds and red
chillies.
Roast them well, taking care not to burn them. Once done, keep aside and remove this
directly in the chutney jar of mixer-grinder. Let it cool down, then grind into a fine
powder and let it sit in the chutney jar.
Heat oil in the same pan and saut bottle gourd peels with salt till they turn tender and are
cooked.
Add tamarind pulp and let it cook for 2-3 more minutes. Switch off the flame and let this
mixture cool down.
Add the peel mixture to the ground powder and give it a whizz. Remove in a bowl.
Season with a tadka of chana dal, urad dal, and curry leaves
4. Gongura Pachadi - Tangy Sorrel Leaves Chutney
Ingredients:
2 cups red sorrel leaves (Gongura in Telugu)
3-4 red chillies
tsp mustard seeds
4-5 fenugreek seeds
Salt to taste
Oil

Method:
Pluck gongura leaves from the stem, wash and dry them on a clean kitchen towel.
Heat oil in a pan and saut gongura leaves till they wilt. Remove and keep aside.
In the same pan, heat oil again and add fenugreek seeds, mustard seeds and red chillies.
Roast them well.
Remove the seasoning in a chutney jar and give it a whizz, grinding to a coarse powder.
Add sauted gongura leaves to this powder along with salt and pulse this mixture. Dont
grind it to a paste.
Enjoy with hot rice and ghee, and a side of raw onions is a must!

5. Cabbage Chutney - A Yummy Chutney Made From The Humble

Cabbage
Ingredients:
a cabbage shredded or finely chopped
Green chillies, as per taste
Tamarind pulp, as desired
5-6 to fenugreek seeds
tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
Curry leaves
Salt to taste
Oil
A pinch of turmeric

Method:
Heat oil in a pan and roast fenugreek seeds.
Add cabbage, chillies, salt, and turmeric. Add very little water and let the cabbage cook,
covered.
Once done, add in tamarind pulp and let it cook for a few more minutes.
Remove the cabbage mixture and let it cool down.
 Once cold, remove in a chutney jar and grind it into a coarse paste.
Heat oil in the same pan, and add mustard seeds, chana dal, urad dal and curry leaves.
Let these roast. Add the grinded cabbage mixture and saut till it turns thick.

6. Beerakaya Pachadi - Heavenly Ridge Gourd Chutney

Ingredients:
2 ridge gourds, peeled, washed and roughly chopped (you can save the peels to make a
chutney similar to the bottle gourd peel chutney)
tsp urad dal
1 tsp chana dal
tsp cumin seeds
cup coriander leaves, chopped
Green chillies, as desired
Salt to taste
Oil
A pinch of turmeric

For tempering:
Oil
tsp mustard seeds
Curry leaves, as desired
1-2 red chillies, or as desired
A pinch of asafoetida

Method:
Heat oil in a pan. Saut urad dal and chana dal till they change colour, then add cumin
seeds. Transfer the tempering to a small dish. Let it cool down.
In the same pan, heat oil, and saut green chillies and coriander leaves for a few minutes.
Remove and keep aside, let it cool.
Heat oil in the pan again, and saut the ridge gourd slices till they turn tender. Remove
and let them cool.
In a chutney jar, first grind the dry ingredients to a coarse powder. Then add other
sauted ingredients and grind them to a chutney consistency. Remove in a bowl.
For tempering, heat oil in a pan and add all the mentioned ingredients.
Spread over the chutney and serve.

7. Allam Pachadi - A Beautiful Gingery Chutney

Ingredients:
cup ginger, peeled, washed and roughly chopped
2-3 red chillies
1 tbsp chana dal
1 tbsp urad dal
 5-6 fenugreek seeds
tsp tamarind pulp
1 tsp jaggery, grated or powdered
Salt to taste
Oil

For seasoning:
Oil
Curry leaves, as desired
tsp mustard seeds

Method:
Heat oil in a pan and roast chana dal, urad dal, fenugreek seeds till they change colour.
Switch off the flame and add red chillies. Remove in the chutney jar of a mixer and let it
cool down.
Once cold, grind into a coarse powder.
In the same pan, saut ginger chunks in little oil till they turn brown. Once done, let them
cool down.
Add ginger to the powder in the chutney jar along with tamarind pulp, jaggery and salt.
Grind this mixture into a fine paste. Remove in a serving bowl.
For tempering, heat oil in a pan and add mustard seeds. Let them splutter. Then add in
curry leaves. Spread over the chutney.
Serve with pesarattu, dosa, or idli.

8. Mavidikaya Pesara Pappu Pachadi - A Raw Mango And Moong Dal

Chutney
Ingredients:
1 cup moong dal, washed and soaked for an hour
cup raw mango pieces, roughly chopped. Quantity depends on how tangy the raw
mango is.
3-4 red chillies
tsp cumin seeds
tsp mustard seeds
A pinch of asafoetida
Oil

Method:
Pulse the mango pieces in a chutney jar along with red chillies.
Add moong dal and cumin seeds. Blend everything well, without adding water. You
might have to blend the moong dal in batches.
Remove in a bowl.
Heat oil in a pan, add mustard seeds and let them splutter. Switch off the heat and add
asafoetida.
 Spread over the chutney and serve!

9. Dosakaya Pachadi Lemon Cucumber Chutney

Ingredients:
1 small lemon cucumber or 1- cup of lemon cucumber chunks peeled, deseeded and
roughly chopped (check for bitterness)
1 tbsp urad dal
1 tbsp chana dal
5-6 fenugreek seeds
2 red chillies
2 green chillies (adjust chillies according to preference or spiciness)
1 tbsp tamarind pulp
Salt to taste
Oil

For tempering:
Oil
tsp urad dal
tsp mustard seeds
Curry leaves, as desired

Method:
Heat oil in a pan, add urad dal, chana dal, fenugreek seeds and saut till they change
colour.
Add chillies and turn off the heat.
Remove in a chutney jar, let it cool and grind to a coarse powder. Add tamarind pulp and
blend again.
Now add cucumber chunks and salt, pulse this. A coarse chutney is required, not a fine
paste.
Remove in a bowl.
For the tempering, heat oil in a pan add urad dal. Let it change colour slightly, and add
mustard seeds. Let them splutter. Switch off the heat and add curry leaves.
Spread over the chutney and serve.