Guntur chilli | spicy hot andhra chillies

I  came across guntur chillies around 2.5 years ago when I shifted to hyderabad .

Since then it is a regular ingredient in my kitchen pantry

Hot spicy bright red fiery are the adjectives which i will use to describe these red andhra chillies.no doubt they impart a spicy taste to the recipe in which they are used

I use them for spicy vegetarian and spicy hot non vegetarian dishes given below as the use of these chillies impart a brilliant red colour to the resulting dish

andhra style kodi kura (chicken curry)

Veg kolhapuri mixed sabji

kolhapuri chicken

malvani chicken

punjabi chole

chettinad chicken

milagai podi

tomato chutney

kadhai  chicken

chicken rogan josh

sambhar powder

chicken vindaloo

skp  marathi chicken curry

Types of guntur chilli

Guntur Chilies form an important part of Andhra cuisine Wonder Hot chili is the hottest Guntur chili.
 334 chili is a premium export-quality chili.

 Teja chili is a fine variety of Guntur chili.

 Guntur Sannam - S4 Type is the most famous type among the chilis and has a huge demand throughout the world. It widely grows in Guntur, Warangal, and Khammam districts of Andhra Pradesh. The skin of crushed chili is thick, red and hot. It has its peak harvesting season from December to May. The annual Production of this type is approximately 280,000 tons. It has an ASTA Color value of 32.11 and Capsaicin Value of 0.226%.
 273 chili is a common wrinkled chili.

Other Guntur Chilis are Phatki, Indo-5, Ankur, Roshni, Bedki and Madhubala. Phatki and Teja could be too spicy for some people’s taste while a few others are used just to add color to the dish.



Guntur Sannam or Capsicum Annuum var. Longhum
It is one of the most famous types of chillies and has a huge demand throughout the world.
It widely grows in Guntur, Warangal, and Khammam districts of Andhra Pradesh in India.
Guntur chilies is a group of cultivars originating in Guntur District, Andhra Pradesh, India. They are exported to Asia, Canada, and Europe.
The Guntur district is the main producer and exporter of most varieties of Chilies and chili powder in India to countries like Sri Lanka, Bangladesh, Middle East, South Korea, U.K. and USA & Latin America.
Chilies have various colors and flavors because of the level of Capsaicin in them. Guntur chilies form an important part of curries and various popular dishes of the state of Andhra Pradesh in India.

Geographical area of productionIn the geographical area of Guntur Sannam, chilli is cultivated, processed and made available mainly from Guntur district of Andhra Pradesh. It is also grown in neighbouring regions, namely in the districts of Prakasam, Warangal and Khammam.

Guntur Sannam chilli requires a warm and humid climate for its growth and dry weather during its period of maturation. The crop can be grown at altitudes up to 2,100 metres.

Black soils with pH 6 to 7 and retain moisture for longer periods are suitable for a rainfed crop, whereas well-drained chalky, deltaic, and sandy loamy soils are good under irrigated conditions.

CultivationGuntur Sannam has its peak harvesting season from December to May. The annual production of this type is approximately 280,000 tonnes. Guntur Sannam chilli has specific requirements in its means of production for attaining an ideal/optimum level of production. The crops are highly disease prone and need special care and attention to ensure a healthy pest free yield.