Mirchi Ka Thecha
Fiery, spicy, highly addictive chutney/ pickle.
Spicy Green Chillies
Less Spicy Green Chillies
Jeera (Cumin) seeds
Rai (mustard seeds)
Tbspn + Tspn
Good quality hing (asafoetida)
Wash and dry the chillies.
Cut each chilly into three pieces. The larger ones cut into four.
Heat the oil, in a heavy bottomed pan, large enough to hold all the chillies.
Add the jeera and rai and let it splutter.
Add the hing and curry leaves. When the curry leaves crackle, add the garlic and coconut, and sauté well, till it browns a bit.
Add the chillies and cook for 10 odd minutes – till it looses a little of its original colour.
Add the salt and vinegar and cook for 5 more minutes.
Take off the fire and cool down completely.
Blend in a mixie, using pulsing action. Do not over blend and make into a chutney. Keep it coarse. Pieces of chillies should be seen.
Store in sterile jars.
Refrigerate. Shelf life is appx 1 to 2 months.
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