Zanzanat Thecha is a spicy condiment from Maharashtra, India, made primarily with green chilies, garlic, and salt. It’s often served as an accompaniment to bhakri (a type of unleavened bread) or as a side with various Maharashtrian dishes. Here’s a simple recipe to make Zanzanat Thecha:
Ingredients:
- 10-12 fresh green chilies (adjust according to your spice preference)
- 8-10 cloves of garlic
- 1 tablespoon oil
- Salt to taste
- A squeeze of lemon juice (optional)
- Chopped cilantro leaves for garnish (optional)
Instructions:
- Rinse the green chilies thoroughly and remove their stems.
- Peel the garlic cloves.
- Heat oil in a pan over medium heat.
- Add green chilies and garlic cloves to the pan.
- Sauté the green chilies and garlic until they start to blister and turn slightly brown. This helps to enhance their flavor.
- Remove the pan from heat and let the chilies and garlic cool down to room temperature.
- Once cooled, transfer the chilies and garlic to a mortar and pestle or a food processor.
- Add salt to taste.
- Grind the mixture into a coarse paste. You can adjust the consistency according to your preference. Some people like it chunky while others prefer it smoother.
- If desired, squeeze some lemon juice into the mixture for added tanginess.
- Transfer the Zanzanat Thecha to a serving bowl and garnish with chopped cilantro leaves if using.
- Serve alongside bhakri or any Maharashtrian dish of your choice.
Zanzanat Thecha can be stored in an airtight container in the refrigerator for up to a week. Adjust the amount of green chilies according to your spice tolerance level. Enjoy the fiery kick of this delicious Maharashtrian condiment!
