Maharashtrian Green Chilli Thecha is a spicy accompaniment that is generally served with Jowar or Bajra roti. A teaspoon of this chutney can perk up your meal.
Green Chilli Thecha is a fiery and spicy chutney from the state of Maharashtra. Made with fresh green chilies, garlic, peanuts and coriander leaves.
In this recipe I have used de-skinned peanuts. However, if you using peanuts with the skin you will have to roast the peanuts till they change colour, then de-skin and keep aside.
Traditionally, green chillie thecha is pound in a mortar-pestle, however it can easily be made in a blender as well. As soon as you make it the chutney will be spicy however it will tone down the next day. If using a blender just make sure not to make a smooth paste of this chutney as it tastes best when it is coarse.
Use medium spiced chillies if you making it for the first time. Once you get used to it you can use spicier chillies.
There are no fixed measurements to this recipe. It all goes by your preference and taste. Still, I am adding measurements to the recipe card, but feel free to change it as required.
Do give this a try and lemme know how you liked it!!
Maharashtrian Green Chilli Thecha
Course: Side DishCuisine: IndianDifficulty: Easy10
minutes5
minutes15
minutesGreen Chilli Thecha is a fiery and spicy chutney from the state of Maharashtra, made with fresh green chlilies, garlic cloves, peanuts and coriander leaves.
Ingredients
20 green chillies
15-20 garlic cloves
1 cup peanuts
hand full coriander leaves
1 tsp cumin seeds/jeera
Salt to taste
Directions
- Heat a pan and dry roast the peanuts until they change colour. Keep this aside.
- In a tawa/pan add in the chopped green chilies and roast them on low flame, cover and cook till they are slightly soft and roasted.
- Then add in the garlic and saute along with the chilies for about 2 minutes.
- Once it’s done transfer it to a bowl and into it add the coriander leaves, cumin seeds and salt. Mix well.
- Now pound this mixture in a motor pastel or grind them into a course mixture.
- Transfer this into a clean glass jar and store in the refrigerator for up to a week. Take it out from the fridge a few minutes before you want to enjoy it.
Notes
- If using a blender, then grind into course mixture.
- Peanuts with skin can be roasted and then de-skinned before using.
- There are no fixed measurements to this recipe. It all goes by your preference and taste. Still, I am adding measurements to the recipe card, but feel free to change it as required.
- Before transferring the mixture into a glass jar just do a taste check and add more salt if required.
If you give this recipe a try do lemme know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag #tinas_kitchendiarieds on Instagram! I’d love to see what you come up with.
