Fatta Fat Chutney - Mirchi Ka Techha Recipe, Hara Mircha Hari Mirch Chutney, How To Make Fatta Fat Chutney - Mirchi Ka Techha Recipe

Classical chilly preserve where green chillies are sauted and ground to a paste along with cumin seeds. Its a preserve goes very well with bhakaris and rustic rotis. Mirchi Ka Techha fatta fat chutney is a traditional chilli pickle preserve where green chillies are sautéed and ground to paste along with cumin seeds and garlic crushed. This awesome spicy mirchi ka techha chutney is a very rustic pickle often made in a pestle and mortal which actually enhances the taste and flavor of the chutney. 

This fiery green chillies chutney taste extremely good with Indian flat bread especially bhakris and rustic rotis like bajre ki roti, jowari ki roti etc. Mirchi ka techha is considered to be a poor man’s side accompaniment for the rotis which is also eaten with cut onion on the side. With a handful of ingredients you can made wonderful and awesome chutney to eat with your main dish. Mirchi ka techha is extremely fiery to taste while the cumin seeds add a earthy flavor to the chutney. Garlic is an excellent seasoning to a variety of recipes. The garlic is used extensively in Asian cuisines and the flavor blends well with varied sauces they use. Raw garlic offer a pungent taste hence is generally tempered in oil to remove the raw smell.

Recipe: Mirchi Ka Techha

Ingredients:

1. Green chillies                   -       200 gms
2. Salt                                      -       to taste
3. Garlic                                 -       50 gms
4. Cumin seeds                     -       1 tbsp

Directions:

1. Heat oil in a pan and add the green chillies. Cover the pan with a lid and allow cooking for 3-4 minutes.
2. Add rock salt, garlic, cumin seeds and sauté for 2 minutes.
3. Switch off the flame and transfer the green chilli mixture into the pestle and make coarse paste.
4. Serve this Mirchi ka techha chutney with jowar ki roti or plain rice and ghee.

Since generation, people not only use garlic for cooking purpose but have been using garlic mainly for its medicinal values. This great bulb has a lot of benefits, because no other plant has been held out for so long as a cure for so many human ailments. That's why garlic has been considered as the "Wonder Drug". Garlic has been used medicinally for many years for treating bites, tumors, ulcers, snakebite, wounds, headaches, heart diseases, cancer, pimples, measles and many more. It also prevents infections such as the common cold, cough because of its Anti-bacterial, Anti-fungal and Anti-viral property. Except for its slightly toxic smell, the garlic is also a top blood purifier.

Garlic contains a range of compounds including "Allicin", which is a pungent oily liquid that gives crushed garlic cloves their characteristic smell, and has been shown to be the antibacterial agent due to its active sulphur. Raw garlic is very smelly, so in order to reduce it smell, you can simply add it to your gravy, salad dressings, to soup, yummy pizza or just garnish it before serving or have it in your own style. Green chillies or chilli peppers are a vital ingredient almost used in every cuisine all around the world. It is an important ingredient used in human diet since at least 7500 BC.

Archaelogical evidences show that in southwestern Ecuador chilli pepper was domesticated about 6000 year ago and is one of the first cultivated crops in Central and South Americas. Green chillies are fresh and then turn red when dried. In case of chillies like jalapeno, habanero or Serrano, they become red and are still used in the same form. The green chillies in cooked or raw form give a fiery hot flavor. To reduce the fiery hot flavor the seeds and inner membranes could be removed which is effective at reducing the heat of the pod. Some also soak the green chillies in lemon juice or vinegar which reduces the spiciness of the chillies. Do try this wonderful dish and do not forget to share your thoughts.

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