Green Chili Thecha
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.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Roast Peanuts and Sauté Aromatics
- b.Heat a heavy-bottomed pan or skillet over medium heat. Add the raw peanuts and dry roast for 3-4 minutes, stirring constantly, until they are fragrant and have light brown spots. Remove from the pan and set aside to cool.
- c.In the same pan, add 1 tbsp of oil. Once the oil is hot, add the peeled garlic cloves and green chilies (stems removed).
- d.Sauté for 4-5 minutes, stirring occasionally, until the chilies develop charred blisters and the garlic turns light golden. Be careful, as chilies can splutter.
- e.Add the cumin seeds and sauté for another 30 seconds until they become fragrant. Turn off the heat.
- 2
Step 2
- a.Prepare for Crushing
- b.Allow the chili-garlic mixture to cool for a few minutes until it's safe to handle.
- c.Transfer the sautéed chilies, garlic, cumin seeds, roasted peanuts, and salt to a mortar and pestle (khalbhatta) for the most authentic texture.
- d.Alternatively, you can use a small food processor or a chopper.
- e.If using, add the chopped coriander leaves to the mixture.
- 3
Step 3
- a.Crush to a Coarse Texture
- b.Using the pestle, pound the ingredients into a coarse, rustic mixture. Do not grind it into a fine paste; thecha should have a chunky texture.
- c.If using a food processor, pulse 3-4 times for just a few seconds each time. Scrape down the sides between pulses.
- d.Once crushed, stir in the lemon juice, if using. This helps to balance the intense heat.
- 4
Step 4
- a.Serve
- b.Transfer the Green Chili Thecha to a serving bowl.
- c.Serve as a fiery accompaniment with Jowar or Bajra Bhakri, roti, or as a side with dal and rice to add a powerful flavor kick.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic texture, use a traditional stone mortar and pestle (khalbhatta). It creates a better texture than a food processor.
- 2Thecha is meant to be coarse and rustic. Avoid over-grinding it into a smooth chutney.
- 3Adjust the number of green chilies to suit your spice tolerance. For a milder version, you can remove the seeds from some of the chilies.
- 4Roasting the ingredients is a crucial step that develops a deep, smoky flavor and mellows the raw bite of garlic and chilies.
- 5For a more nutty and authentic flavor, use peanut oil instead of vegetable oil.
- 6Store the thecha in a clean, airtight glass jar in the refrigerator. It stays fresh for up to a week.
Adapt it for your goals.
Red Chili Thecha
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.
Coconut ThechaCoconut Thecha
Add 2-3 tablespoons of dry roasted grated coconut along with the peanuts before crushing. This adds a subtle sweetness and a different texture.
Tomato ThechaTomato Thecha
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.
Why this is on our healthy list.
Boosts Metabolism
The compound capsaicin found in green chilies is known to temporarily increase metabolic rate, which can aid in calorie burning.
Rich in Antioxidants
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.
Supports Heart Health
Garlic contains allicin, a compound recognized for its potential to help lower cholesterol levels and blood pressure, contributing to better cardiovascular health.
Anti-inflammatory Properties
Both capsaicin from chilies and compounds in garlic possess potent anti-inflammatory properties, which can help in reducing inflammation throughout the body.
Frequently asked questions
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.