• Roast peanuts, if they aren't already roasted.
• In a pan, preferably cast iron roast the green chillies until they get a nice char. I like the smoky flavour charring brings.
• When the chillies are half done, add in the garlic, so that they get roasted along with the chillies. Add in the half tsp oil if needed.

  Note: Keep an eye on the garlic. Take care not to burn them.
• Once the chillies are charred turn off the heat and let the chillies cool down.
  
• De-skin and de-seed the chillies if needed, as the seeds and skin of certain varieties of chillies may be hard to chew.
• Chop the chillies.
  
• Add chopped chillies, roasted peanuts, roasted garlic and salt into a food processor/blender.

  Blend in pulses, into a coarse chutney.

  Alternatively, the traditional method to crush would be to use a mortar and pestle.
  
• Taste and adjust the salt.

Optional - Tadka/hot oil seasoning

• Heat a teaspoon of oil.
• Add 1/4 tsp of cumin seeds and a pinch of hing.
• Pour spices and oil over the thecha.