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Kolhapuri Tomato Thecha

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Kolhapuri Tomato Thecha

Description

Kolhapuri thecha is the most spicy sauce or chutney in Indian cuisine. Basically from Maharashtra this chutney is full of flavours from garlic and mustard seeds, sourness from tomatoes and crunch from peanuts.  I have tried a different version by adding tomatoes  It goes very well as an accompaniment with any snack, starters or roti, rice, dosa and paranthas 

Cooking Time

Preparation Time :10 Min

Cook Time : 10 Min

Total Time : 20 Min

Ingredients

Serves : 6
  • 2 big ripe tomatoes
  • 1 cup big dried spicy red chillies
  • 8 cloves of garlic
  • 1/4th cup Peanuts
  • 1/4th cup vegetable oil
  • 1/2 teaspoon Mustard seeds
  • 1/4th teaspoon Asafoetida
  • 1/4th teaspoon Salt or to taste

Directions

  • First of all soak the red chillies in warm water for 1 hour to soften them.
  • Blanch the tomatoes in hot water, strain them and peel them.
  • Strain the chillies and blend the tomatoes, red chillies, garlic, salt and peanuts to a coarse paste in a blender.
  • Heat oil in a pan, add mustard seeds and allow it to crackle.
  • Add asafoetida and the coarse chilli paste.
  • Cook on medium flame until the oil separates out.
  • The sauce is ready to be served as an accompaniment with rice and dal or with roti or dosa
  • This can be stored without refrigeration for about a week and for long periods when refrigerated.
Sanchita Mittal

Sanchita Mittal

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