Thecha (Green Chilli -Garlic Chutney)
June 8, 2007
T has to be for Thecha- a must try for any chilli enthusiast.
Fiery Hivya Mirchicha Thecha (Green Chilli- garlic chutney) is enough to spice up any meal.
Bhakri with Thecha for this weeks A to Z of Indian Vegetables hosted by Nupur at One Hot Stove
Spicy green chillies are pounded (Thecha means to crush or pound in Marathi) together with lots of garlic and some roasted peanuts in a mortar and pestle (only) to make this much loved irresistible Chutney-Thecha.
_________________________________________________________ Thecha recipe
_____________________________________________________
Ingredients:
8-9 green chillies, de-stemmed and washed.
8-9 cloves garlic peeled
A handful of peanuts roasted and skins removed
Rock salt as per taste (or common salt/table salt)
1 tsp Oil
Heat a tsp of oil in an Iron skillet/Tava. Add the green chillies and garlic and roast evenly till you see brown-black spots on them.
Let it cool.Lightly Pound the roasted green chillies and garlic together with the peanuts and some rock salt. (Optionally you can use table salt)
Iron Mortar pestle-we call it Khal-batta for pounding Thecha. A wooden Mortar pestle can also be used.
Serve with Bhakri or Roti.
Note: Shelf life of Thecha is about 1 week if refrigerated.
Entry Filed under: Chutneys. .
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1.
usha | June 8, 2007 at 3:48 pm
Hi !
Thelcha looks good ! but wont it be very hot?
@ We like it that way.:) It is usually very spicy.
Long slender light green chillies are less spicy compared to the dark green and short green chillies. So if you prefer it less spicy try using the long slender chillies. You can reduce the number of chillies if you like or increase the amount ot peanuts.
2.
Nupur | June 8, 2007 at 4:21 pm
Wow
My mouth is watering 
@
3.
Raaga | June 8, 2007 at 5:01 pm
My mom keeps telling me about this chutney which is pounded fresh every evening in Marathi households. For some reason, when she told me, I always took it to be with red chillies
Nice!
4.
seema | June 8, 2007 at 5:29 pm
Wow, That looks like chili pickle. I am sure my husband is gonna love it and it will work very will with stuffed parathas and dahi. Thanx for the recipe.
5.
bee | June 8, 2007 at 7:15 pm
madhuli, in kerala we make one like this called chammanthi, where green chillies are pounded with shallots. it’s spicy and perks up any meal.
@ Yes Bee I have tasted that and loved it!
6.
TheCooker | June 8, 2007 at 8:03 pm
Such a classic! Love it.
7.
Dee | June 8, 2007 at 9:28 pm
Hey, i love this chutney, my mom makes it but never knew its called Thecha.
8.
anusharaji | June 9, 2007 at 12:18 am
truly mouthwatering
spicy and easy i name it
thx
9.
Deepa | June 9, 2007 at 8:36 am
spicy and tasty one …thks for sharing
@ Thanks all of you for your spicy comments!
10.
priyanka | June 10, 2007 at 8:39 pm
that looks so mouthwateringly spicy!!! i had never heard of a thecha before. can we grind it in a mixer instead of a mortar and pestle bcoz i dont have one??
@ Priya a mixer will do – coarse grinding, though the taste will not be as authentic. But its better than not making the thecha at all!
11.
Sheela | June 12, 2007 at 1:06 am
nice! i like the simplicity of this dish and am sure it will be a great combination with simple rotis, or even mixed with some plain rice and ghee.
12.
Mirchi cha Chatka aka Youghurt Mirchi « My Foodcourt | July 26, 2007 at 10:45 am
[...] hot Chilli recipes on My Foodcourt here and [...]
13.
SilverOak Farm « My Foodcourt | August 26, 2007 at 5:07 pm
[...] monsoon and some spicy Maharashtrian Food (typical rural specialties like Pithla, Bhakri, Thecha etc..) – can it get any [...]
14.
Dhananjay | December 8, 2007 at 4:38 am
Yes this is very essential ingredient of a typical maratha farmer’s lunch. After hard work in the fields since early morning, when the sun is shining directly above the head, he sits under the cool shade of a mango tree and takes out the jawar bhakari and thecha out of the cloth binding. A fresh onion smashed with the fist of the right had is all that is required to make a start, with a big taambya (water jug) with cool water on the left side ready to quench the thirst after the fiery thecha attains the heavenly level of taste in the mouth….
15.
Rahul | May 21, 2008 at 2:15 am
Oh Wow … Couldn’t have described it better than Dhananjay! I just made about 1/2 pound of thecha .. Should be good for a week atleast!
16.
Indian Curry Recipies | July 26, 2008 at 12:47 am
Thanks for this simple yet wonderful recipe. Nowadays you can get ready-made ‘thecha’, but there is a different joy when you make it yourself!
17.
geeta | May 13, 2009 at 4:42 pm
Thanks for such a nice recipe i wanted something very hot to eat
18. The Indian Vegetarian 100 Meme « The Road Taken | May 18, 2009 at 6:51 pm
[...] Sweet lemon pickle 80. Ridge gourd 81. Bisi bele bhath 82. Coconut burfi 83. Caramel custard 84. Thecha 85. Rasam 86. Baingan bharta 87. Mysore pak 88. Punjabi wadi 89. Chhunda 90. Dal makhani 91. Paper [...]
19. The Indian Vegetarian 100 meme! « anubhAva | May 26, 2009 at 8:00 pm
[...] Sweet lemon pickle 80. Ridge gourd 81. Bisi bele bhath 82. Coconut burfi 83. Caramel custard 84. Thecha – or the green chilli chutney 85. Rasam 86. Baingan bharta 87. Mysore pak 88. Punjabi wadi 89. [...]