Description

A tangy and spicy Andhra-style chutney made with fresh lemons, green chilies, garlic, and traditional tempering. Bursting with citrus flavor, this pachadi pairs perfectly with hot rice, curd rice, idli, or dosa.

Ingredients

• 4–5 medium lemons (nimmakaya)

• 6–8 green chilies (adjust to taste)

• 4–5 garlic cloves

• 1 tbsp oil

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 tbsp chana dal

• 1 tbsp urad dal

• Few curry leaves

• Salt to taste

• Small pinch turmeric

• 1–2 tbsp jaggery (optional, for balancing taste)

Preparation Steps

1. Prep the Lemons:
   Wash and cut the lemons into small pieces. Remove seeds to avoid bitterness.

2. Fry Chilies:
   Heat a little oil in a pan and sauté the green chilies until they soften. Let them cool.

3. Roast the Spices:
   In a little oil, fry mustard seeds, cumin, chana dal, urad dal, and curry leaves until golden.

4. Grind:
   Add garlic, roasted chilies, roasted dals, salt, and turmeric to a mixer. Grind coarsely.

5. Add Lemon Pieces:
   Add the chopped lemon pieces and pulse gently. Do not make it a smooth paste—keep it chunky.

6. Adjust Taste:
   Add jaggery if needed to balance sourness and spice.

7. Rest Before Serving:
   Allow the pachadi to sit for 10–15 minutes so flavors blend well.