Thecha, a.k.a Kharda, a.k.a One Very Spicy Green Chili Chutney
INGREDIENTS
10 - 15 green Indian chilies*
5 - 6 medium-sized garlic cloves
1/4 cup salted or unsalted roasted peanuts (I prefer salted)
Tightly packed 1/4 cup worth fresh cilantro leaves
1/4 tsp cumin seeds
3 tsp neutral oil
Salt, to taste
METHOD
Heat the oil in a medium-sized skillet. Once heated, add the cumin seeds and sauté till they stop sputtering. Toss in the green chilies and sauté till they are slightly browned and blistered.
Next, add the garlic to the same pan and sauté till slightly browned. Add the peanuts and sauté again for another minute. Turn off the heat, transfer all the ingredients to a blender**, and let them cool down to room temperature.
Once cooled, add the cilantro and salt to the blender and pulse to a coarse consistency.** Store in an air tight container and refrigerate for up to a month.
Notes;
*If you can’t source Indian green chilies, substitute them in equal parts with thin Thai green chilies. If the latter aren’t available either, substitute with 3 - 4 medium-sized Serrano peppers.
**For a more authentic and traditional style of preparation, skip the blender and use a pestle and mortar instead.