Thechwaa
Veg
Vegan
Chhattisgarh's essential green chutney — coriander, green chilli, garlic, and raw mango or tamarind ground together in a stone mortar into a coarse, intensely fresh and sharp paste. The companion to bafauri, chila, and angakar roti at every Chhattisgarhi breakfast table.
Cuisines
Chhattisgarhi
Best for
Breakfast
Lunch
Snacks
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
| 1 cup | green chilies |
| 1 cup | garlic cloves |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | salt |
| 2 tablespoons | mustard oil |
Instructions
- 1 Wash the green chilies thoroughly and pat them dry with a clean cloth.
- 2 Peel the garlic cloves and set them aside.
- 3 In a mortar and pestle, add the green chilies, garlic cloves, cumin seeds, and salt.
- 4 Pound the mixture until it forms a coarse paste. Adjust the salt according to taste.
- 5 Heat mustard oil in a pan until it starts to smoke slightly, then turn off the heat and let it cool a bit.
- 6 Add the pounded chili-garlic paste to the warm oil and mix well.
- 7 Transfer the Thechwaa to a clean, dry jar and let it sit for at least an hour before serving to allow the flavors to meld.
Tips
Ensure the oil is not too hot when adding the paste to prevent splattering.