Green Chilli Chutney


Green chilli chutney is a popular quick and easy Indian side dish. Chutney can be either a sweet or hot pickle that is originated from the Indian cuisine. Typically, this is prepared with green chillies. The green chilli chutney is generally used with the dishes like idli, kosambari etc multiple times in a month including even snacks like dosas and upma.

Green Chilli Chutney Recipe | Chilli Garlic Chatni | Green Pepper Chutney

Green Chilli Chutney Recipe | Chilli Garlic Chatni | Green Pepper Chutney with detailed photo and video recipe. An extremely simple and popular condiment or dip made with fresh green chillies, garlic and herbs. It is loaded with fresh flavour and spice in taste and thus making an ideal taste enhancer for any occasion or meal. It is typically served with South Indian breakfast meals like idli & dosa but can also be ideally served with rice, roti or chapati.

Green Chilli Chutney Recipe | Chilli Garlic Chatni | Green Pepper Chutney with step-by-step photo and video recipe. Chutney or spicy dip recipes are perhaps one of the most important and essential dishes in Indian cuisine. It has myriad usages and ranges from breakfast, lunch, dinner, snacks and even chaat recipes. Some of these chutneys are purpose and some are generic chutney. One such easy and simple multipurpose chutney recipe is Green Chilli Chutney Recipe made with fresh green chillies.

As I mentioned earlier, there is purpose-based chutney and some are generic chutney and can be used for any meal. I would term this chutney as a generic chutney, simply for the fact that it is made with fresh ingredients. It carries a sufficient amount of flavour from garlic, coriander leaves and spices, but importantly the heat from chillies. Having said that, I have particularly selected the light green chillies or also known as bell pepper which is mild in spice heat. Therefore this type of chutney can be catered for all age groups including the children. Moreover, the blended mix is thoroughly sauteed in oil which helps to lower the spice heat. Yet I would be very cautious with children before serving it to them. In addition, the spice heat of these chillies varies, so it is recommended to taste them before serving them to a young audience.

 Furthermore, some more additional tips, suggestions and variations for this flavoured Green Chilli Chutney Recipe. Firstly, I have specifically chosen green bell pepper chillies for this chutney for its less spice heat. You may choose the dark green chillies or even small-sized chillies if you have an appetite for extra spiciness. Secondly, you may lower the spice heat even further by adding a coconut grate to the vegetable blend. You may have to roast it before mixing it, otherwise, the moisture may lower the shelf life. Lastly, avoid using any moisture to this chutney by using dry spoons or even storing it in an airtight container. Treat it like a pickle and perhaps store it in the refrigerator for longer shelf life.

Green Chilli Chutney Recipe video recipe:


Green Chilli Chutney Recipe | Chilli Garlic Chatni | Green Pepper Chutney

easy Green Chilli Chutney Recipe | Chilli Garlic Chatni | Green Pepper Chutney

Prep Time10 mins

Cook Time30 mins

Total Time40 mins



Servings1 box

Calories1108 kcal



for masala powder:

  • ▢2 tbsp chana dal
  • ▢2 tbsp urad dal
  • ▢1 tsp cumin
  • ▢¼ tsp methi
  • ▢1 tsp mustard

for roasting:

  • ▢2 tbsp oil
  • ▢8 garlic (crushed)
  • ▢6 banana chilli
  • ▢4 spicy chilli
  • ▢½ cup coriander
  • ▢few curry leaves
  • ▢small ball sized tamarind
  • ▢1 tsp salt

for tempering:

  • ▢2 tbsp oil
  • ▢1 tsp mustard
  • ▢1 tsp urad dal
  • ▢2 dried red chilli
  • ▢few curry leaves
  • ▢pinch hing
  • ▢5 garlic (crushed)


  • firstly, in a pan heat 2 tbsp oil. add 8 garlic, 6 banana chilli and 4 spicy chilli.
  • roast on medium flame.
  • cover and cook for 10 minutes, stirring in between.
  • roast until the brown spots appear on the chilli.
  • also add ½ cup coriander, few curry leaves and saute until the leaves shrink slightly.
  • now to prepare masala powder, in a pan take 2 tbsp chana dal, 2 tbsp urad dal, 1 tsp cumin, ¼ tsp methi and 1 tsp mustard.
  • roast on low flame until the spices turn aromatic and golden brown.
  • cool completely, and grind to a fine powder.
  • add the ground masala powder to the fried chilli.
  • also, add small ball-sized tamarind and 1 tsp salt.
  • mix well making sure everything is well combined.
  • cool completely and transfer to the mixer jar.
  • grind to smooth paste.
  • to prepare the tempering, heat 2 tbsp oil. add 1 tsp mustard, 1 tsp urad dal, 2 dried red chilli, few curry leaves, pinch hing and 5 garlic.
  • splutter the tempering.
  • add prepared chilli garlic paste and mix well.
  • cook until the oil separates.
  • finally, enjoy Green Chilli Chutney Recipe with idli, dosa or rice.


Calories: 1108kcalCarbohydrates: 113gProtein: 42gFat: 64gSaturated Fat: 4gPolyunsaturated Fat: 16gMonounsaturated Fat: 39gTrans Fat: 0.2gSodium: 2700mgPotassium: 5495mgFiber: 28gSugar: 10gVitamin A: 7017IUVitamin C: 684mgCalcium: 1649mgIron: 56mg

Green Chilli Chutney | Andhra Style Green Chillies Pacchadi

Green Chilli Chutney | Andhra Style Green Chillies Pacchadi – Telugus do not need any curries when they have chutneys freshly ground. And being lovers of spice, they have invented a very tasty recipe for a Green Chillies Chutney. It is eaten in hot Rice with Dal and Ghee. (I had shared a typical thick Dal recipe before).


Kutch Gujaratis and Rajasthanis also make Green Chillies Chutney but the Telugu recipe tastes quite different. If it is made in the method suggested by me, it can stay fresh outside for 3 days and up to even 15 days if refrigerated.

The same Green Chillies Chutney is made with minor variations too. But I have ground the Seasoning also to add taste and fragrance. I have not used Onion or Garlic. These are small changes but they make significant difference. Check the tips for those variations.


Green Chillies:

  1. The quantity of the Chutney is more if Green Chillies are Medium Spicy. And you can eat more. If you are using very spicy ones, then you should add the measure of Tamarind and Salt.
  2. The Chillies lose their spice only if they are cooked slowly on a low fire. And the Chutney stays fresh for a longer time.
  3. Chutney lasts longer if it ground without water.


  1. Fenugreek Seeds should be roasted well. And the Mustard Seeds should be roasted slowly until they splutter. Only then will the Chutney get taste and fragrance. Or the Fenugreek Seeds will taste bitter in the Chutney.
  2. The Chillies should be ground after the Seasoning is first ground in the mixie. Or the Seasoning does not get mixed.
  3. If you like, you can add a seasoning with Mustard Seeds and Garlic at the end.

Some more methods:

  1. Those who don’t like too much Spicy chutney, can add some Bengal Gram but then the Chutney does not last longer than a couple of days.
  2. You can add 2 Ladies’ Fingers or Ivy Gourd or Brinjal pieces to the Chutney. This kind of Chutney is taste and goes well with Dosas.
  3. If you do not like the Mustard Seasoning I have suggested, you could simply roast Chillies and make Chutney.
  4. If you like add 2 tbsp of raw Onions at the end. It makes the Chutney taste really good.

Lasan lila marcha ni chutney | how to make garlic green chilli chutney | Hari mirch ka thecha


Garlic Green Chilli chutney (Thecha) is an exciting side dish recipe. The spicy green chili and the pungent garlic are coarsely ground and tempered with cumin seeds to give it a spicy chatpata taste. You can make this in a small batch and store it in your refrigerator for later use as well. I personally liked its spicy taste and enjoyed khakhara and a cup of tea.

Recipe card for garlic green chilli chutney






SERVINGS4 servings


  • 100 grms green chilli
  • 50 grms or 35-40 garlic cloves
  • 50 grms or 3 tbsp peanuts
  • 1 tsp cumin seeds
  • Salt to taste
  • 2 tbsp + 2 tbsp oil


  • Dry roast peanuts in a pan. Remove its skin and divide it into half.
  • Now in a pan, add oil, cumin seeds, green chili, and garlic cloves. Roast it till they become slightly soft.
  • Add roasted peanut and salt. Mix well
  • Cooldown mixture completely and grind it into a coarse paste.
  • In a pan, Sauté grinded chutney with oil for 2 min to increase its shelf life.
  • Switch off the flame and store chutney into airtight container.


  • The quantity of garlic and peanuts should be half than green chili.
  • Grind chutney into a coarse paste.
  • Roasting of grinded chutney increases its shelf life

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