Kolhapuri Thechha

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.