Monday, January 12, 2009

Thecha - A Red Hot Chutney

Thecha - the name has it all. I think it can be translated as "smashed". The fresh red chilies are smashed and hence needs to be eaten in moderation because it is very fiery. It is probably also known as Ranjka or Kharda. But it is quite possible that they may have some slight variations in the cooking process.

For the authentic flavor, the chilies need to be smashed using stone mortal & iron pestle. I just used my good old Sumeet. :-D

Fresh Red Chilies Chutney
7 fresh, red chilies like jalapenos
2 garlic cloves, peeled
7 fenugreek seeds
1 tsp sesame seeds
salt to taste
1 tbsp lemon juice
1 tsp oil

1. Rinse fresh chilies and dry them completely.
2. Chop coarsely.
3. Roast fenugreek seeds quickly for few seconds. Roast sesame seeds till they are a shade darker.
4. Grind all the ingredients to a smooth or coarse paste.
5. Heat oil. Switch off the gas. Cool the oil completely. Stir in the chutney gently.
6. Store in an airtight bottle. Refrigerate.

Note -
1. Some people prefer this chutney to be coarse while some prefer fine. You decide your own choice.
2. Use within a week.
3. Do not forget to wash hands several times or wear gloves while handling chilies.

This post is my contribution to Click: Red for January 2009 at Jugalbandi.


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