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
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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.
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.
The peanuts do cut the chilli part a bit and also add body to the chutney.
Wow 🙂 My mouth is watering 🙂
@ 🙂
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!
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.
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!
Such a classic! Love it.
Hey, i love this chutney, my mom makes it but never knew its called Thecha.
truly mouthwatering
spicy and easy i name it
thx 🙂
spicy and tasty one …thks for sharing
@ Thanks all of you for your spicy comments!
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! 🙂
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.
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…. 🙂
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!
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!
hey.. where can i get readymade thecha???? have bought??
Thanks for such a nice recipe i wanted something very hot to eat
thankyou it reminds me of my nani in india ..do u miss not being in india ..im confused?
A very nice description of a Marathi households daily superhit item.
I love it. Thanks for providing receipe for it.
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!
it will be more tasty if a teaspoon roasted jeera is added while pounding.
IT WILL GIVE YOU PILES THINK BEFORE EATING IT….
MY ADVICEA
Then everyone from Rajasthan and the entire northeast and andra would suffer from it. Get your facts right before posting such silly comments.
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 !!
suhaskatti
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.
I am glad to hear that 🙂
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…