Mirchi ka Thecha (Maharashtrian Green Chilies Chutney)
Green chili thecha is a vibrant and spicy chutney from Maharashtra, made with green chilies, garlic, and roasted peanuts, offering a delightful crunch and heat.
Ingredients
- 200 grams Green chillies
- 12.5 units Garlic cloves (10 to 15 cloves)
- 1 tablespoon Roasted peanuts
- 1 tablespoon Lemon juice
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Turmeric
- 1 pinch Asophoetida
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt (Adjust to taste)
Instructions
- 1Thoroughly wash the green chilies and pat them dry with a kitchen towel. Coarsely grind them into a paste and set aside.
- 2Peel the garlic cloves and grind them into a fine paste.
- 3Roast the peanuts until golden brown and crush them coarsely. This will add texture and reduce the spiciness of the chutney.
- 4In a pan, heat the vegetable oil over medium heat. Add the mustard seeds and allow them to crackle.
- 5Add asophoetida and turmeric to the pan. Quickly add the garlic paste and sauté for 10 seconds on low heat, ensuring the turmeric does not burn.
- 6Add the coarse green chili paste to the pan and cook for one minute. Season with salt to taste.
- 7Mix in the roasted, coarsely crushed peanuts and lemon juice. Cook for an additional 10 seconds, allowing the oil to release and the flavors to meld.
- 8Serve the thecha with Jowar bhakari or rice roti. In Gujarat, it is traditionally served with theplas. Store in the refrigerator for up to 10 days.
