Usirikaya Pacchadi(with Green Chillies) | Amla Chutney | Gooseberry Chutney

Usirikaya Pacchadi (Chutney) is a simple Pacchadi recipe which goes well with plain steamed rice or curd rice or few breakfast varieties like idli and dosa.It can be prepared in no time if we have the preserved Gooseberry chutney ready. I have already posted how to prepare the Niluva Usirikaya Pacchadi (preserved Gooseberry chutney) recipe.
We usually prepares two kinds of Usirikaya Pacchadi one with green chillies and the other with red chillies with minor variations.Today I am posting the chutney recipe with green chillies and I would post the other version sometime later. This chutney is quite tangy and also an easy accompaniment and tastes nice when mixed with hot rice and ghee.

Usirikaya Pacchadi with Green Chillies recipe:

Serves 3-4

Prep time: 10 mins | Cook time: 5 mins | Total time: 15 mins

Cuisine: South Indian | Category: Accompaniments

Ingredients:

1/3 cup Niluva Usirikaaya(preserved gooseberry chutney)

3-4 Green chillies

1/4 tsp Fenugreek seeds
2 tbsp Coriander leaves(optional)

1 medium Onion,finely chopped

Salt,as required

1/2 tsp Oil

to temper:

2 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

5-6 Curry leaves

Method:

• Heat 1/2 tsp oil in a pan and add fenugreek seeds and fry them until red in color and remove them aside.Add green chillies and fry for few seconds until they have blisters.
• Grind niluva usirikaya(preserved gooseberry) with roasted fenugreek seeds, green chillies and coriander leaves to a smooth chutney.Now taste it and if you need to add salt then add required quantity to it and grind again.I like to keep the chutney slightly coarse,if you want you can grind it to a smooth chutney.
• Add finely chopped onion and just grind in whipper mode for half a minute or you can mix it with chutney later.
• In a small tempering pan heat oil and crackle mustard and cumin seeds and add curry leaves and fry them until they wilt and add this to the chutney.

Serve it with hot rice and ghee.

Notes:

1. You can mix chopped onion after you grind the chutney or add it while grinding.It is your wish.
2. You can even coriander leaves and garlic pods(slightly roasted) and grind with the chutney.
   The addition of garlic pods is optional.I add it sometimes and skip it sometimes.
3. If you do not have preserved gooseberry chutney,use the fresh gooseberry and add turmeric powder and salt accordingly.Also slightly fry the gooseberry pieces to remove the raw smell from them.

Check out few Andhra Pacchadi varieties which goes with rice.

• Beerakaya Pottu Pacchadi/Ridgegourd Peel Chutney
• Dosakaya(Andhra Cucumber) Pacchadi
• Kobbari(Coconut) Pacchadi for Rice
• Mamidikayi-Kobbari Pacchadi/Mango-Coconut Pacchadi
• Radish leaves(Mullangi akula) Pacchadi
• Talimpu Gongura | Noone Gongura

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