Name: Mirchi Thecha/Green Chili and Garlic Chutney recipe by Vanitha Bhat at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 10 to 12 mild green chilis/jalapenos or 5 to 6 hot variety; 6 to 8 garlic cloves; 2 tablespoons roasted peanuts; 2 tablespoons grated coconut (optional); A small bunch of coriander leaves/cilantro; 1 teaspoon oil; Salt to taste; Lemon juice

ABOUT Mirchi Thecha/Green Chili and Garlic Chutney RECIPE

A spicy coarse chutney, made with green chilis, garlic and coriander leaves!!

Ingredients Serving: 4

10 to 12 mild green chilis/jalapenos or 5 to 6 hot variety
6 to 8 garlic cloves
2 tablespoons roasted peanuts
2 tablespoons grated coconut (optional)
A small bunch of coriander leaves/cilantro
1 teaspoon oil
Salt to taste
Lemon juice

Instructions

Roughly cut jalapenos into 2 to 3 pieces. Coarsely chop coriander leaves. Heat a small saucepan. Add oil and once it is hot, add the green chilis; sauté for a few minutes till they are seared slightly and you see some brown spots on them.
Tip in the garlic cloves and saute for a few seconds more.
After the chilis and garlic are seared slightly, stir in the cilantro and grated coconut. Stir fry for a few seconds.
Add the roasted peanuts and turn the heat off. Stir well and add salt to taste; let cool.
Once cool, place in a small blender jar and make a coarse paste. You can blend in bursts to slightly crush the ingredients. We do not want a paste. The best way to make this is if it is pounded in a mortar and pestle.
Remove to a serving bowl and serve with a squeeze of lemon juice with chapattis, rotis, or even as a sandwich spread!! Store leftovers in the refrigerator up to a week.

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