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!
The Recipe
300 g
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)
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)
Instructions
Roast the peanuts well and set aside, removing the skins
In the same pan, place it on high heat
Add the chilies first with a sprinkle of salt and roast
Then after 4-5 minutes, add the garlic cloves and roast with another sprinkle of salt
This should take about 4 minutes
Remove from heat and place into a mortar and pestle
Add cumin seeds and the rest of the salt and pound
Then add the peanuts and coriander leaves and pound to make a coarse-like texture
Add this into the cream cheese and mix well
Stays up to 10 days in the fridge in an airtight container
In the same pan, place it on high heat
Add the chilies first with a sprinkle of salt and roast
Then after 4-5 minutes, add the garlic cloves and roast with another sprinkle of salt
This should take about 4 minutes
Remove from heat and place into a mortar and pestle
Add cumin seeds and the rest of the salt and pound
Then add the peanuts and coriander leaves and pound to make a coarse-like texture
Add this into the cream cheese and mix well
Stays up to 10 days in the fridge in an airtight container
