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A fiery and rustic Maharashtrian condiment made by crushing green chilies, garlic, and peanuts. This spicy chutney adds a powerful kick to bhakri, roti, or simple dal rice, delivering a burst of flavor in every bite.
Roast Peanuts and Sauté Aromatics
Prepare for Crushing
A fiery and rustic Maharashtrian condiment made by crushing green chilies, garlic, and peanuts. This spicy chutney adds a powerful kick to bhakri, roti, or simple dal rice, delivering a burst of flavor in every bite.
This maharashtrian recipe takes 15 minutes to prepare and yields 4 servings. At 102.43 calories per serving with 3.28g of protein, it's a beginner-friendly recipe perfect for side or condiment.
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Crush to a Coarse Texture
Serve
Substitute green chilies with an equal amount of dry red chilies (like Kolhapuri or Byadgi). Soak them in warm water for 15 minutes before sautéing to soften them.
Add 2-3 tablespoons of dry roasted grated coconut along with the peanuts before crushing. This adds a subtle sweetness and a different texture.
Roast one small chopped tomato in the pan along with the chilies and garlic. This adds a tangy flavor and reduces the overall spice level.
The compound capsaicin found in green chilies is known to temporarily increase metabolic rate, which can aid in calorie burning.
Garlic and green chilies are packed with powerful antioxidants that help combat oxidative stress and protect the body's cells from damage by free radicals.
Garlic contains allicin, a compound recognized for its potential to help lower cholesterol levels and blood pressure, contributing to better cardiovascular health.
Both capsaicin from chilies and compounds in garlic possess potent anti-inflammatory properties, which can help in reducing inflammation throughout the body.
One serving of Green Chili Thecha (approximately 1/4 cup or 45g) contains about 109 calories. The majority of the calories come from the peanuts and oil.
Yes, in moderation, it can be healthy. Green chilies are rich in Vitamin C and capsaicin, which can boost metabolism. Garlic has anti-inflammatory and heart-healthy properties. However, it is very spicy and contains oil, so it should be consumed in small quantities.
A traditional stone mortar and pestle (khalbhatta) is ideal for achieving the authentic coarse and rustic texture. If you don't have one, a food processor on pulse mode or a manual chopper can be used, but be careful not to over-process it into a paste.
To reduce the heat, you can mix in more roasted and crushed peanuts, a little more lemon juice, or a tablespoon of plain yogurt (curd) just before serving. For the next batch, use fewer chilies or deseed them first.
You can store it in an airtight container in the refrigerator for up to one week. The oil helps in preserving it. Ensure you use a clean, dry spoon each time you serve.
While peanuts are traditional, you can make it without them for a nut-free version. The texture will be different, but it will still be a flavorful garlic-chili condiment.
This recipe goes great with these complete meals
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