Authentic Maharashtrian Spicy Garlic Chutney - Thecha Recipe

Ingredients

  • 10-12 Green chilies
  • 6 cloves Garlic
  • 1/2 cup Cilantro (Coriander leaves)
  • 1 teaspoon Cumin seeds
  • Salt to taste
  • 1 tablespoon Peanut oil

Steps and instructions

  1. Wash the green chilies and cilantro thoroughly under running water.
  2. Roast the green chilies on an open flame or in a pan until the skin is slightly charred.
  3. In the same pan, roast the garlic cloves until they turn slightly brown.
  4. Allow the roasted chilies and garlic to cool down a bit.
  5. In a mortar and pestle, first crush the cumin seeds.
  6. Then add the roasted green chilies, garlic, cilantro, and salt to the mortar.
  7. Crush and grind all the ingredients together until a coarse paste is formed.
  8. Heat a tablespoon of peanut oil in a pan.
  9. Add the prepared chili-garlic paste to the pan and sauté on low heat for about 2 minutes.
  10. Remove from heat, let it cool, and then store in an air-tight container.
  11. Thecha is ready to be served with Bhakri or any Indian bread of your choice.

Tools for making

  • Mortar and Pestle - Used for crushing and grinding the ingredients into a paste.
  • Pan - Used for roasting the green chilies and garlic.
  • Knife - Used for chopping the cilantro and garlic cloves.
  • Spatula - Used for sautéing the chili-garlic paste.
  • Air-tight Container - Used for storing the prepared Thecha.

Recipe variations

  • Add lemon juice for a tangy twist.
  • Include roasted peanuts or sesame seeds for added crunch.
  • Replace green chilies with a mix of spicy and mild peppers for a varied heat level.
  • Add a pinch of sugar for a touch of sweetness.
  • Experiment with different herbs like mint or basil for unique flavors.
  • Roast the chilies and garlic with a drizzle of oil for a smokier taste.
  • Include roasted tomatoes or onions for added depth of flavor.
  • For a milder version, remove the seeds from the green chilies before grinding.
  • Adjust the amount of garlic and cilantro according to personal preference.

Recipe overview

Thecha is a traditional Maharashtrian spicy chutney that packs a punch with its fiery taste. Made with green chilies, garlic, cilantro, and a hint of cumin, this condiment is typically enjoyed with Bhakri (a type of Indian bread) or even as a side dish with your meals. Expect a robust and pungent flavor that will surely tantalize your taste buds. This recipe walks you through the simple steps to prepare Thecha at home. You can adjust the quantity of the ingredients according to your taste. Though it's hot and spicy, it's absolutely delicious and worth trying!

Common questions

  1. Can I use a different type of chili?
    Yes, you can use any type of green chili of your choice. Adjust the quantity according to the desired level of spiciness.
  2. Can I use dried chili instead of fresh?
    Fresh green chilies are recommended for this recipe as they provide a vibrant flavor. However, you can use dried chilies if fresh ones are not available. Soak the dried chilies in warm water for 10-15 minutes before using them in the recipe.
  3. Can I make it without garlic?
    Garlic adds a distinct flavor to Thecha, but if you prefer not to include it, you can omit it from the recipe. The flavor will be slightly different, but it will still be delicious.
  4. Can I store Thecha?
    Yes, Thecha can be stored in an air-tight container in the refrigerator for up to a week. Make sure to use a clean, dry spoon each time you take some out.
  5. How spicy is Thecha?
    The level of spiciness can be adjusted by adding or reducing the number of green chilies used. Additionally, removing the seeds from the chilies can also reduce the heat. It is recommended to start with a smaller quantity of chilies if you are sensitive to spiciness.

Serving dishes and utensils

Origin stories

Thecha, a spicy and fiery chutney, is a traditional Maharashtrian dish. Its inception can be traced back to the rural areas of Maharashtra, where it was a staple food for the hardworking farmers. Loaded with intense flavors of green chili and garlic, this condiment was a quick source of energy for the laborers working under the scorching sun. As they say, necessity is the mother of invention, and Thecha is indeed a delicious invention of necessity. The simplicity of its preparation, the readily available ingredients, and the punch of heat it provides, made it a perfect accompaniment to the humble meals of the farmers. Over time, it has become a beloved part of the Maharashtrian cuisine, transcending the boundaries of the farms and making its way into the urban kitchens and restaurants.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.