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. I have already posted the chutney recipe with green chillies  and today I am posting the chutney recipe with red chillies. This chutney is quite tangy and also an easy accompaniment and tastes nice when mixed with hot rice and ghee.

Usirikaya Pacchadi with Red Chillies recipe:

Serves 3-4

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

Cuisine: South Indian | Category: Accompaniments


1/3 cup Niluva Usirikaaya(preserved gooseberry chutney)

3-4 Red Chillies

1/4 tsp Fenugreek seeds
1/4 tsp Mustard Seeds
2 Garlic pods

1 medium Onion,finely chopped

Salt,as required

1/2 tsp Oil

to temper:

2 tsp Oil

1/2 tsp Mustard seeds

5-6 Curry leaves
1 Red chili,broken
a pinch of Asafoetida


Dry roast Mustard seeds and remove them.Heat 1/2 tsp oil in a pan and add fenugreek seeds and fry them until red in color and remove them aside.Add red chillies and fry for few seconds until they have blisters.Add garlic pods at the end and just saute it for half a minute and add niluva usirikaya pacchadi to the pan and fry for a minute and remove it.

Grind niluva usirikaya(preserved gooseberry) with all the roasted ingredients - red chillies, mustard seeds, fenugreek seeds, garlic pods to a smooth chutney.Now taste it and if you need to add salt then add required quantity to it and grind again.

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 seeds and add broken red chillies,curry leaves and asafoetida and fry them until they wilt and add this to the chutney.

Serve it with hot rice and ghee and raw onions.


You can mix chopped onion after you grind the chutney or add it while grinding.It is your wish.

The addition of garlic pods is optional.I add it sometimes and skip it sometimes.

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.

If you are interested check other gooseberry recipes here.

Usiri Avakaya | Gooseberry Pickle

Usirikaya Pulihora(Amla Rice)

Special candied Amla

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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