Kolhapuri Thechha

Food doesn’t get spicier than Kolhapuri cuisine and this is one of its spiciest preparations.

This recipe was contributed by Brijesh Macwan who says, “You can eat this delicious chutney with rice, roti, use it as a condiment and also spread on frankies and sandwiches too.”.

Ingredients

  • 1/2 tsp Methi seeds, roasted
  • 5 tsp Peanuts, roasted and cleaned
  • 8 tsp Chilli powder
  • 1/2 tsp Salt
  • 1/2 tsp Rock salt
  • 2 tsp Desiccated coconut powder
  • 20 cloves Garlic
  • 1/2 tsp Cumin seed
  • 1 tsp Sesame seeds
  • 1/2 cup Peanut oil

Method

  1. If your methi seeds and peanuts aren’t roasted, please do so.
  2. Coarsely pound all the ingredients, except the peanut oil together in a mortar and a pestle
  3. Add the peanut oil and store in an airtight jar.

Notes

  • This should keep for a few weeks in an airtight container.
  • If you want to use a mixer-grinder, use pulse mode so the mixture is coarse.