Spicy Red Chilli Garlic Chutney Recipe | Lal Mirchicha Thecha
Discover the fiery, authentic Maharashtrian Red Chilli Garlic Chutney recipe. Made with roasted red chillies, garlic, and peanuts. Ready in just 5 minutes!
Ingredients
- Red Chillies Fresh: 15-25 (Use green chillies that have turned red for the best taste).
- Garlic Cloves: 15-20 cloves approx. 1 whole pod, peeled.
- Peanuts: 1/2 cup roasted.
- Cumin Seeds Jeera: 1 tsp (lightly roasted).
- Salt: To taste add slightly more than usual for that authentic Thecha taste.
- Optional: Fresh coriander mint leaves, or lemon juice for extra flavour.
Instructions
- Roast the Chillies: Heat a tawa or pan and dry roast the red chillies until they get blistered spots.Note: Do not remove the stems before roasting; remove them only after roasting is complete.
- Roast the Garlic: In the same pan, dry roast the garlic cloves until they develop golden-brown spots.
- Prep for Grinding: Once roasted, remove the stems from the chillies. Transfer the roasted chillies and garlic into a mixer jar or a mortar and pestle.
- Add Spices: Add the roasted cumin seeds and salt to the jar.Tip: Adding a little extra salt helps balance the spiciness and preserves the chutney longer.
- First Grind: Pulse the mixture coarsely. Do not make a fine paste; the texture should be rough.
- Add Peanuts: Add the roasted peanuts (you can keep the skin on or peel it off) to the coarse mixture.
- Final Grind: Pulse again briefly to crush the peanuts. The final texture should be crunchy and coarse (semi-solid), not a watery paste.
- Serve: Your spicy Lal Mirchicha Thecha is ready! You can squeeze half a lemon on top before serving for a tangy twist.