GREEN CHILI THECHA

Thecha is basically Green chili and garlic chutney. It’s the most common side dish in Maharashtrian cuisine due to its spiciness. It goes great with leafy vegetables like methichi bhaji, palak paratha also with millet bhakri, jawar bhakri

Ingredients:
Green chilies – 15-20
Garlic – 4-5, big cloves
Salt
Oil
Freshly chopped coriander leaves – 3-4 tbsp
Roasted peanut powder – 1-2 tbsp

Cooking Procedure:
Remove the stems from the green chilies and wash them. Remove the water and transfer the chilies to a pan. Roast the chilies, stirring continuously till they become soft and have black spots on them. Don’t burn them, roast them on medium heat. After the chilies get roasted add the garlic and continue roasting for a minute. Now remove the pan from heat and keep aside to cool. Then place the chilies and garlic along with some salt in the food processor and grind them to form a coarse paste.

In the same pan, heat 2-3 tbsp of oil. Then add the chili paste to it and sauté till the oil seperates, remember to stir continuously so that the paste won’t stick. Then add the peanut powder and freshly chopped coriander leaves. Continue cooking for a minute or two. You can store this chutney in a airtight container in refrigerator for 1-2 weeks.