Thecha (Maharashtrian Green Chili Chutney)

Ingredients

• 1 tablespoon oil
• ½ teaspoon cumin seeds optional
• ¾ cup raw peanuts about 110 g
• 2 oz garlic peeled (about 56 g)
• 1 oz green chilies lavangi mirchi, thick green chilies, or a mix (about 28 g)
• Handful of cilantro stems
• 1 teaspoon sea salt
• 2 teaspoons lemon juice freshly squeezed

Steps

1. Heat the oil in a pan over medium heat. Add the cumin seeds (if using), garlic, green chilies, cilantro stems, and salt. Sauté for 2 minutes.
2. Add the peanuts and sauté for 2 to 3 minutes until the garlic starts getting light golden marks.
3. Turn the heat off and let the mixture cool completely.
4. Crush in a mortar and pestle (in batches), or pulse in a spice blender or food processor, until you reach the texture you want. Traditional thecha is coarse. For thecha paneer, grind it finer. Pulse the blender in short bursts for that perfect texture.
5. Add the lemon juice and give one good mix to the thecha.