One of the spiciest Indian chutney. Inspired by the region of Kolhapur, a historic city in Maharashtra, India. This red chutney is called the Kolhapuri Thecha. It’s a spicy condiment served with Jowar (sorghum) roti or added in pav bhaji to make it extra spicy.
15-20 whole dry red chillies
1 full pod garlic
1 teaspoon salt
1 teaspoon jeera (cumin) powder
First remove all the seeds from the dry chilies and then soak in water for 4 hours until the chilies soften
Add garlic cloves to the food processor, add salt and cumin powder and grind until it’s a fine paste. Take out the chilies from the water. Make sure the water is fully drained from the chilies. Add the chilies to the garlic paste and grind until it’s a fine paste.
Serve the chutney with roti, add it to the pav bhaji to make it extra spicy or eat it with pav vada!