Indian Kankecha Thecha (Green Chilli and Peanut Chutney) Recipe

Green chillies: Fresh green chillies provide the heat and spice essential for this chutney.

Roasted peanuts: These add a nutty flavor and crunchy texture to the chutney.

Garlic: Adds a pungent and aromatic depth to the chutney.

Cumin seeds: These seeds offer a warm, earthy flavor that complements the other ingredients.

Oil: Used for sautéing the ingredients, enhancing their flavors.

Salt: Enhances the overall taste and balances the flavors.

When preparing the green chillies for this recipe, consider removing the seeds if you prefer a milder heat level. To do this, simply slit the chillies lengthwise and scrape out the seeds with the edge of a knife. This allows you to control the spiciness of the chutney while still enjoying the vibrant flavor of the chillies.

• green chillies - Substitute with jalapeños: Jalapeños provide a similar level of heat and a comparable flavor profile.

• green chillies - Substitute with serrano peppers: Serrano peppers are slightly hotter but can be used in smaller quantities to match the desired heat level.

• roasted peanuts - Substitute with roasted almonds: Roasted almonds offer a similar crunchy texture and nutty flavor.

• roasted peanuts - Substitute with roasted cashews: Roasted cashews provide a creamy texture and a slightly sweet flavor that complements the chutney.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can add depth to the chutney.

• garlic - Substitute with ginger: Ginger provides a different but complementary spicy and aromatic flavor.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy and slightly peppery flavor.

• cumin seeds - Substitute with fennel seeds: Fennel seeds offer a sweeter, anise-like flavor that can add a unique twist.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor that enhances the overall taste of the chutney.

• oil - Substitute with coconut oil: Coconut oil provides a subtle coconut flavor and is a healthier alternative.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, though it will slightly change the color and taste.

• salt - Substitute with sea salt: Sea salt offers a more complex flavor profile and can be used in the same quantity.

• Allow the Kankecha Thecha to cool completely before storing. This prevents condensation, which can affect the texture and flavor.
• Transfer the chutney to an airtight container. Glass jars with tight-fitting lids are ideal for maintaining freshness.
• Store the container in the refrigerator. The chutney can last up to 1 week when properly refrigerated.
• For longer storage, consider freezing the Kankecha Thecha. Use freezer-safe containers or heavy-duty freezer bags.
• When using freezer bags, flatten the chutney inside the bag to create a thin layer. This makes it easier to break off portions as needed.
• Label the containers or bags with the date of preparation. This helps you keep track of its freshness.
• To thaw, transfer the desired amount to the refrigerator and let it thaw overnight. Alternatively, you can thaw it at room temperature for a few hours.
• Once thawed, give the chutney a good stir to restore its consistency. If it appears too thick, add a few drops of water or lemon juice to adjust the texture.
• Avoid refreezing the Kankecha Thecha once it has been thawed, as this can degrade its quality and flavor.
• For an extra burst of freshness, consider adding a sprinkle of freshly chopped cilantro or a squeeze of lime juice just before serving.

• Gently warm the thecha in a small pan over low heat. Stir occasionally to ensure even heating and prevent burning. This method helps retain the flavors and texture of the chutney.

• If you prefer using a microwave, place the thecha in a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap with a few holes for ventilation. Heat on medium power for 20-30 seconds, stirring halfway through. Be cautious not to overheat, as it can alter the taste.

• For a more traditional approach, use a double boiler. Place the thecha in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until warmed through. This gentle method ensures the chutney doesn't lose its aroma and flavor.

• If you have an oven, preheat it to 300°F (150°C). Spread the thecha on a baking sheet lined with parchment paper. Warm it in the oven for about 5-7 minutes, stirring once or twice. This method is excellent for reheating larger quantities.

• For a quick fix, you can use a toaster oven. Place the thecha in a small oven-safe dish and heat at a low temperature for a few minutes, stirring occasionally. This method is convenient and effective for small portions.

• Pan: Used for heating the oil and sautéing the ingredients.

• Mortar and pestle: Essential for pounding the mixture into a coarse paste.

• Spatula: Handy for stirring and mixing the ingredients in the pan.

• Measuring spoons: Useful for accurately measuring the cumin seeds and oil.

• Knife: Needed for cutting the green chillies and garlic if required.

• Cutting board: Provides a safe surface for cutting the green chillies and garlic.

• Serving bowl: Ideal for serving the freshly made chutney.

Pre-roast the peanuts: Save time by using pre-roasted peanuts instead of roasting them yourself.

Use a food processor: Instead of a mortar and pestle, use a food processor to quickly achieve a coarse paste.

Prep ingredients in advance: Have your green chillies, garlic, and cumin seeds ready before you start cooking.

Batch cooking: Make a larger batch of thecha and store it in the fridge for up to a week.

Quick sauté: Sauté the green chillies and garlic on high heat to reduce cooking time.