Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kolhapuri mirch thecha chutney. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Kolhapuri mirch thecha chutney is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Kolhapuri mirch thecha chutney is something which I have loved my whole life.
Kolhapuri Mirchi thecha is a traditional recipe made from green chilli. Red chilli garlic chutney is a chutney made with red chillies and garlic as main ingredients in it. This chutney is famous in the state of Maharashtra in India.
To get started with this recipe, we have to first prepare a few ingredients. You can have kolhapuri mirch thecha chutney using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Kolhapuri mirch thecha chutney:
- Make ready 1 cup green chilli
- Prepare 1 inch ginger
- Get 10-12 garlic
- Get Salt as per taste
- Get 1 tbsp lemon juice
PagesOtherBrandKitchen/CookingMaa ki RecipeVideosकोल्हापूरी मिर्ची का ठेचा For the Mirchi Cha Thecha, break away the stems of the chillies and rinse them. Cut the crown of the chillies and discard it..kolhapuri Mirchi thecha recipe green chilli chutney recipe in hindi на Smotri.
Steps to make Kolhapuri mirch thecha chutney:
- Take a chopper add green chillies,add ginger,add garlic
- Now chopped it with chopper.like this,thecha is ready.now add lemon juice
- Add salt mix it well properly.Kolhapuri mirch thecha chutney is ready.
Onion chutney-Super Side Dish for idly,dosa a. Hyderabadi Mirchi Ka Salan-हैदराबादी मिर्ची क. Solapuri Gavrani Mirchi Cha Thecha (गावराणी मिरचीचा ठेचा) Подробнее. दुपारच्या जेवणाची लज्जत वाढवणार हा शेंगदाण्याचा झणझणीत ठेचा (खर्डा) Kolhapuri Thecha is a traditional chutney of Maharashtra. It can be used s a condiment to add zing to your dishes, add it as a spice.
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