Hirvi Mirchi Cha Thecha

Spicy green-chile chutney

Preparation info
  • Makes

    ¾ cup

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

This rustic accompaniment from the state of Maharashtra is neither a chutney nor a pickle. It is best made fresh and in a stone mortar, but in our modern kitchens, a food processor does just fine. As the chiles are sautéed in oil, their heat is tamed somewhat. For variety, use different types of chiles. Serve with bhakris.