In Maharashtra, chutneys are various, textural, delicious, and often quite spicy too. Here are five spicy Maharashtrian chutney recipes you can include in your meals.
Thecha
Heat oil in a pan and add garlic, peanuts and green chilies. Saute them a little. Now, add this mix in a mortar along with salt. Pound it with the pestle till you get a semi-coarse consistency. Now, transfer it to a bowl, cover it with a lid, and refrigerate.
Panchamrut
Heat oil in a pan and mustard seeds, curry leaves, and fenugreek seeds. Add asafoetida, turmeric powder, tamarind pulp, chilli powder, raisins, cashews, jaggery, and some water. Cook it for some time. Add peanut powder, dry coconut, sesame seed powder, goda masala, and salt. Cook it well and serve once it cools down.
Shengdana Chutney
Roast peanuts in a pan. Once it cools down, remove the skin by rubbing peanuts. Blend these roasted peanuts with whole dry Kashmiri red chillies, chopped garlic, cumin seeds, chilli powder, turmeric powder, and salt.
Lehsun Chutney
Soak deseeded and dried red chilli in water. After some time, drain the water. Heat some oil on a tawa, add some garlic clove, and ginger, and roast. Now, add soaked red chilli along with sugar and salt. Take a pan and add some oil, mustard seeds, cumin seeds, and some hing. Now, add garlic chilli paste and saute.
Bombil Chutney
Shallow fry bombil till golden and crispy. Now, keep it aside. Chop tomatoes and onions, and crush garlic and green chilli together. In a pan, add onion, garlic, green chilli, and tomatoes and cook until tender. Add dry masala, fried bombil, and coriander leaves. Serve it with chapati or roti.