Thecha Cream Cheese

cheese · cheese bread · cheese crisp · cheese dip · cheese filling

Prep 300 g

This is the fusion at it's very best ! Thecha chutney is a something I make often and have in the fridge almost at all times. It's rich in Omega C, high fiber, antioxidants, helps control diabetes, protects heart health and helps boost metabolism.

Need I say more?

Now for a unique cheese platter or board, go ahead and try and swirl the thecha into cream cheese and await all the complements!

INSTRUCTIONS

1 Roast the peanuts well and set aside, removing the skins

2 In the same pan, place it on high heat

3 Add the chilies first with a sprinkle of salt and roast

4 Then after 4-5 minutes, add the garlic cloves and roast with another sprinkle of salt

5 This should take about 4 minutes

6 Remove from heat and place into a mortar and pestle

7 Add cumin seeds and the rest of the salt and pound

8 Then add the peanuts and coriander leaves and pound to make a coarse-like texture

9 Add this into the cream cheese and mix well

10 Stays up to 10 days in the fridge in an airtight container

ingredients

300 g cream cheese
30 g green chilies, stem removed and roughly chopped
30 g garlic cloves
1 cup peanut, raw
1 tsp cumin seeds
1 tsp salt
1 cup coriander leaves (no stem, washed well and completely dry)

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