A crunchy peanut inexperienced chili chutney made with only a handful of elements and is prepared in simply 20 minutes! Often known as Shengdanyacha (Peanut) Thecha or Kharda, this coarsely floor chutney is fashionable in Western India and is usually served with Bhakri.
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What’s Thecha/Kharda
“Thecha” or “Kharda” is a country dry peanut chutney made with coarsely floor peanuts, inexperienced chilies, and garlic. ln Maharashtra this spicy condiment is usually served in an elaborate thali in addition to served alongside a easy meal corresponding to Pithla-Bhakri, Dal-Rice, or Khichdi. and provides a punch of taste to even the best of meals.
Peanuts Thecha Components
An excellent versatile recipe, this dry peanut chutney makes use of 3 major elements:
- Peanuts – Unsalted peanuts work finest however it’s also possible to use roasted or salted peanuts, simply modify the salt accordingly
- Inexperienced Chili – Provides a spicy kick, though I’ve used contemporary inexperienced chilies, it’s also possible to use dry pink chilies and even chili powder in a pinch
- Garlic – Recent garlic is a should, add as a lot or as little as you want!
make Peanut Thecha
- Warmth half of the oil in a small frying pan. Add peanuts, inexperienced chilies, and garlic. Roast on medium warmth for 3 to 4 minutes. Flip the warmth off and permit it to chill down.
- Subsequent, grind the roasted combination together with the salt utilizing a mortar and pestle till it is blended in with a barely coarse consistency. It’s also possible to pulse it a number of occasions in a small blender jar.
- Add the remaining oil to the frying pan together with the bottom chutney. Roast on low warmth till the chutney turns into dry with a crunchy texture.
- Enable the chutney to chill down after which retailer it in an hermetic container.
Serving
Serve this chutney with Jowar Roti, Paratha, or khichdi. It’s also possible to apply it to a grilled cheese sandwich or add it to wraps. For breakfast serve it with Moong Chilla or Masoor Dal Chilla.
Storing
Quiet down the chutney fully after which retailer in a dry hermetic container for as much as 2 weeks at room temperature. For longer shelf life it’s also possible to refrigerate the chutney.
Extra Indian Condiments Recipes
Recipe
Peanut Thecha
Crunchy peanut inexperienced chili chutney AKA Thecha or Kharda is a coarsely floor chutney fashionable in Western India usually served with Bhakri.
Servings: 4
Energy: 146kcal
Directions
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Warmth half oil in a small frying pan. Add peanuts, inexperienced chilies and garlic. Roast on medium warmth for 3 to 4 minutes. Flip the warmth off and permit it to chill down.
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Subsequent grind the roasted combination together with the salt utilizing a mortar and pestle till its blended in with a barely coarse consistency. It’s also possible to pulse it a number of occasions in a small blender jar.
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Add the remaining oil to the frying pan together with the bottom chutney. Roast on low warmth till the chutney turns into dry with crunchy texture.
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Enable the chutney to chill down after which retailer in an hermetic container.
Diet
Energy: 146kcal | Carbohydrates: 9g | Protein: 5g | Fats: 11g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Trans Fats: 0.01g | Sodium: 733mg | Potassium: 140mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 0.4mg
Creator: Archana
Hey there! I’m a techie turned recipe developer, cooking teacher, and meals blogger. I really like meals and revel in creating straightforward and wholesome recipes for busy life. I stay in New Jersey with my husband and two sons.
