Thecha (Green Chilli -Garlic Chutney)

June 8, 2007 at 2:08 pm 36 comments

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



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.

Kakdi Thalipeeth (Cucumber Pancake) Friday Cooler

36 Comments Add your own

  • 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. Sheila  |  April 15, 2011 at 1:11 pm

      The peanuts do cut the chilli part a bit and also add body to the chutney.

  • 3. Nupur  |  June 8, 2007 at 4:21 pm

    Wow 🙂 My mouth is watering 🙂
    @ 🙂

  • 4. 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!

  • 5. 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.

  • 6. 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!

  • 7. TheCooker  |  June 8, 2007 at 8:03 pm

    Such a classic! Love it.

  • 8. Dee  |  June 8, 2007 at 9:28 pm

    Hey, i love this chutney, my mom makes it but never knew its called Thecha.

  • 9. anusharaji  |  June 9, 2007 at 12:18 am

    truly mouthwatering
    spicy and easy i name it
    thx 🙂

  • 10. Deepa  |  June 9, 2007 at 8:36 am

    spicy and tasty one …thks for sharing
    @ Thanks all of you for your spicy comments!

  • 11. 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! 🙂

  • 12. 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.

  • 13. Mirchi cha Chatka aka Youghurt Mirchi « My Foodcourt  |  July 26, 2007 at 10:45 am

    […] hot Chilli recipes on My Foodcourt here and […]

  • 14. 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 […]

  • 15. 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…. 🙂

  • 16. 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!

  • 17. 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!

    • 18. vishal  |  February 20, 2013 at 3:26 pm

      hey.. where can i get readymade thecha???? have bought??

  • 19. geeta  |  May 13, 2009 at 4:42 pm

    Thanks for such a nice recipe i wanted something very hot to eat

  • 20. 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 […]

  • 21. 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. […]

  • 22. Gayathari  |  June 18, 2010 at 1:38 pm

    thankyou it reminds me of my nani in india u miss not being in india confused?

    • 23. My foodcourt  |  June 20, 2010 at 11:26 am

      Thanks..And I blog from clear your confusion!

  • 24. Amar  |  July 3, 2010 at 11:26 am

    A very nice description of a Marathi households daily superhit item.
    I love it. Thanks for providing receipe for it.

  • 26. Satyen S  |  November 30, 2010 at 12:24 pm

    My Mum made this and while I had heard of thecha while living in India, I had never had it. So piled it on my plate before Mum could look and well…the results were as expected. While I routinely eat hot food this took it to a whole new level. And yet, I couldnt stop eating because it was so Godblessedly delicious!

  • 27. Gauri  |  July 3, 2011 at 7:26 pm

    it will be more tasty if a teaspoon roasted jeera is added while pounding.

  • 28. foremski  |  August 8, 2011 at 12:52 am


    • 29. Aryan Sen  |  July 29, 2015 at 12:10 pm

      Then everyone from Rajasthan and the entire northeast and andra would suffer from it. Get your facts right before posting such silly comments.

  • 30. Suhas Katti  |  April 29, 2012 at 11:45 pm

    i knew this dish since my childhood; but never got around to tasting it !! I recently had it at a typical maharastrian “maushi’s restaurant in Mumbai & just loved it.
    Its quite similar to a Karnataka dish called “ranjka” – which is made of grounded red chilies. Both are real yum !!


  • 31. Suresh Kumar  |  December 8, 2012 at 3:22 pm

    Hey Madhuli

    I enjoy cooking and I am a big fan of green chillies . Although I had marked your recipe quite sometime ago, it was not until today that I tried making it. I followed your recipe properly and it turned out superbly well.

    I ended up getting the authentic Maharashtrian flavour that I was looking for.

    Many thanks for sharing this wonderful recipe.

    • 32. My foodcourt  |  January 25, 2013 at 10:42 am

      I am glad to hear that 🙂

  • 33. vishal  |  February 20, 2013 at 3:42 pm

    Guys… Here is Gud News..
    We have lauched Thecha for the all citizens who miss the taste of village.. prepared by hands of Grandma…
    We have taste marketed it & people loved it at & demanded alot…
    Soon brand name will be declared… And can be available to you all…
    you can demand other products dat are explicitly make at villages.. like chutneys…


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June 2007




Find my recipes at The Urban Spice


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