Lal Mirchi Cha Thecha Recipe. The variety of chillies used in making this thecha depends on how high you are willing to go on the spice meter. The procedure is very simple i have demonstrated in a video below.
Lal mirch ka achar (stuffed red chilli pickle) is a traditional hot, spicy, and tangy north indian pickle made using thick red chillies and indian pickling spices. The procedure is very simple i have demonstrated in a video below. Basically this thecha recipe is a coarsely pounded chutney like mixture made with peanuts, garlic and green chilies.
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Spicy, Tasty And Easy To Make Thecha Is An Amazing Side Dish.
You can store the thecha in an airtight container and store it in freeze. All you do is shallow fry the green chillies and garlic. This spicy green chilly chutney is a great favourite in maharashtra is typically eaten with bhakri (a type of unleavened bread).
This Is A Very Quick Recipe.
Add a little lemon juice to make it tangy. Heat up oil in a pan. Now as with every day to day recipe, this recipe varies in the form of preparation as well as the ingredients used.
Mirchi Cha Thecha Is Best Enjoyed With Bhakri
Sauté for a few minutes till they are seared slightly and you see some brown spots on them. After the chilis and garlic are seared slightly, stir in the peanuts and grated coconut. Yes traditionally a mortar and a pestle is used but one can coarsely grind in a mixer too.
Add Salt And Pound It Into Thecha.
You can also call this thecha as peanut green chilli thecha or peanut thecha or shengdanayacha thecha as it is called in the marathi language. Lehsun mirch kachumar chatni | lehsun mirch ka thecha | garlic chilli chutney: Thecha goes well with jawar, bajra or rice bhakari.
Mirchi Cha Thecha Is Ready To Be Served With Bhakri.
Wash 150 g (5 oz) green chili peppers with water and wipe them with a kitchen towel. Remove the roasted chilies from griddle.grind the roasted ingredients coarsely in a mortar with a pestle. Remove their stalk and set aside.