Ranjka/Thecha ~ A Chilli Preserve |
In Karnataka it’s traditional to make Ranjka also known as Thecha in Maharashtra.
This was true as long as Amma could manage it. There used to be pickles, jams and sauces made according to the season. So in the season when red chilles were available ranjka was made.
never finish what I start.
Ranjka/Thecha
- 15 green chillies
- 6 pods garlic
- 2 ½ tblspn oil
- ¼ tsp mustard seeds
- Pinch fenugreek powder
- Pinch asafoetida
- Lemon juice
- Salt to taste
Method:
- In the chutney pot of the mixer grind chillies and garlic.
- In a kadhai/wok heat oil and splutter the mustard seeds.
- Immediately add fenugreek powder and asafoetida.
- Add the ground paste to the oil and stif fry till the oil comes out.
- Get off the flame Add salt and lemon juice. Stir well.
- Serve with bhakari and zunka.
Notes:
- I use this to add flavour to the Bombay pav bhaji while re frying the veggie on the tava.
- Try a minuscule in Misal Pav too.
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Sweta Biswal says
Wow...i think i can add it to my sandwiches too!!!!!!!!! And make them super HOT...
Srivalli says
Thecha looks very nice Archana..my mil said even we make in our place..though this was my first time..
Priya Suresh says
So hot and fiery preserve, looks fabulous, can imagine having it with some fried potatoes.
Sandhya Ramakrishnan says
Good condiment to have in hand to add to dishes!
Suma Gandlur says
I am not that strong hearted to try this but this must be one spicy chutney.
Suma Gandlur says
I am not that strong hearted to try this but this must be one spicy chutney.
Harini-Jaya R says
Whoa! This sure is a fiery chutney!
Usha says
Never tried the green chili one but my mom makes red chili paste when it is in season. But she does not add anything to it except salt. As and when required she adds garlic and other spices to make a chutney . Green chili paste is mouthwatering, fiery hot!