Green Chili Thecha
A fiery Maharashtrian chutney made by pounding fresh green chilies, garlic, peanuts, and a little cumin. It is coarse, bold, and deeply satisfying alongside bhakri, dal rice, or everyday meals that need a punch.
For 8 servings
- prep
Prepare the chilies and garlic.
Rinse the green chilies well, pat them dry, remove the stems, and roughly chop them. Peel the garlic cloves and keep all the ingredients ready near the stove.
- roast · ~4 min
Roast the peanuts and cumin.
Heat a small pan over low to medium heat and dry roast the peanuts until lightly browned and aromatic. Add the cumin seeds for the last 20 to 30 seconds, then transfer everything to a plate to cool.
TIPKeep the heat moderate so the peanuts roast evenly and the cumin does not burn. - roast · ~5 min
Roast the chilies and garlic.
1.Add the chopped green chilies to the same pan and roast them for 2 to 3 minutes until they soften slightly and blister in spots.2.Add the garlic cloves and roast for 1 to 2 minutes until the raw smell fades.3.Turn off the heat and let the mixture cool for a few minutes.TIPOpen a window or switch on the exhaust fan while roasting the chilies. - mix
Pound the thecha.
Add the roasted peanuts, cumin, roasted chilies, garlic, and salt to a mortar and pound to a coarse mixture. Mix in the lemon juice and pound once more just until the thecha comes together.
- serve
Serve the green chili thecha.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the chilies thoroughly before roasting so the thecha stays coarse instead of turning watery.
- 2Roast the peanuts until just fragrant and lightly browned; over-roasted peanuts can make the chutney taste bitter.
- 3Let the roasted chilies and garlic cool slightly before pounding, or steam can soften the texture too much.
- 4Use a mortar and pestle if possible; pounding gives the classic rough Maharashtrian texture better than blending.
- 5Add the lemon juice at the end, not during roasting, to keep its fresh sharpness bright.
- 6Store in a clean, dry jar in the fridge and use a dry spoon to help it keep its punch longer.
Adapt it for your goals.
Low-spice
Swap part of the green chilies with milder peppers to keep thecha's flavor while making it easier to eat with everyday meals.
smokySmoky
Char the chilies a little more over open flame or a hot pan for a deeper, smokier thecha that pairs especially well with bhakri.
oil freeOil-free
This version is already naturally oil-free, ideal for those who want a sharp, fiery chutney without added fat from tempering.
sesameSesame
Replace some or all of the peanuts with roasted sesame for a nuttier, slightly earthier thecha with a different traditional feel.
Why this is on our healthy list.
Rich in Aromatic Spices
Green chilies, garlic, and cumin bring strong flavor with very little bulk, making this condiment intensely satisfying in small amounts.
Contains Plant-Based Fats
Peanuts add natural fats and some protein, which help round out the sharp heat and make the chutney more filling.
Bright, Fresh Ingredients
Lemon juice and green chilies give thecha a fresh, lively edge that can wake up simple foods like dal-rice or bhakri.
Frequently asked questions
Yes, but pulse briefly instead of blending continuously. Thecha should stay coarse, not turn into a smooth paste.
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