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Shilpa

Peanut Chilli Thecha - Green Chilli Peanut Chutney

This Peanut Chilli Thecha - Green Chilli Peanut Chutney is made with green chillies, garlic, and roasted peanuts, all blended together to make a spicy chutney. 
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Prep Time 2 minutes
Cook Time 15 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 150 grams green chillies  (long, less spicy kind or jalapeno peppers)
  • 9 garlic cloves
  • 1/3 tsp oil of choice
  • 1 tsp salt
  • 3/4 cup ground and roasted peanuts (3/4 cup of ground powder)

Equipment

  • 1 skillet or deep bottom pan
  • 1 mortar and pestle

Method
 

  1. In a deep bottom pan or skillet, add in the green chillies on high heat. Also, add in the garlic cloves. Cook, stirring often, until the skins char and blister all over. Turn them to get all the sides evenly for about 4 to 5 minutes.
  2. Further add in 1/2 tsp oil and stir. Take out the garlic and set in a mortar and pestle or else it can burn quickly. Let the green chilies’ blister for another 3 to 4 minutes.
  3. Add in the salt and mix well. Turn off the heat and transfer the green chilies’, to a mortar pestle and grind them coarsely, along with 3/4 cup ground roasted peanuts. You can also  use a blender and grind for a few seconds, however, I prefer using a mortar and pestle. It provides more texture. Enjoy with roti, naan or thalipeeth.

Notes

I tend to dry roast peanuts and store them. You can dry roast them on a pan, wait for them to cool and grind them in a blender just before using them for thecha. you need 3/4 cup of peanuts after roasting and grinding. So basically, the powder needs to be 3/4 cup.