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If you love bold, spicy, and traditional Andhra flavors, this Pandu Mirchi Pachadi (Ripe Red Chilli Chutney) is a must-try recipe! This chutney is made using fresh ripe red chillies, roasted spices, tamarind, and a flavorful tempering that enhances its rich taste. It pairs perfectly with hot steamed rice and a spoon of ghee.
In this video, I show you step-by-step how to prepare this authentic Andhra-style red chilli chutney using simple ingredients and traditional cooking methods.

Fresh ripe red chillies (washed, wiped dry, and chopped)
Oil
Fenugreek seeds (methi)
Cumin seeds (jeera)
Fresh coriander leaves
Turmeric powder
Tamarind
Salt
Tempering: Mustard seeds, chana dal, garlic cloves, asafoetida (hing), curry leaves

First, wash the ripe red chillies thoroughly and wipe them completely dry using a clean cloth. Chop them into pieces and keep aside.
Heat oil in a pan and add fenugreek seeds and cumin seeds. Fry until aromatic. Add the chopped red chillies and sauté until the raw smell disappears. Then add fresh coriander leaves and sauté again.
Now add turmeric, soaked tamarind, and salt. Cook everything well until nicely combined. Allow the mixture to cool completely and grind it into a coarse, thick chutney.
For extra flavor, prepare a traditional tempering. Heat oil, add chana dal, mustard seeds, crushed garlic, asafoetida, and curry leaves. Fry until golden and aromatic, then mix this tempering into the chutney and cook briefly.
Serve hot with steamed rice and a spoon of ghee for an absolutely delicious and authentic Andhra meal experience!

Best enjoyed with:
Hot steamed rice
A spoon of pure ghee
Also pairs well with idli, dosa, and chapati

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