By: Toshita Sahni
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Green chilli thecha is a spicy Maharashtrian condiment. It has a distinctive texture derived from the ingredients being pounded (rather than blended) together.
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Green chilli thecha can be enjoyed as a spread with pav (bread). As a side dish, it can be served as a fiery accompaniment to dal, curries, rice, bhakri/roti, etc.
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The exact recipe for thecha tends to differ from household to household, as it's often customised to personal tastes. Here's a quick and simple way to make it with minimal ingredients:
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1 cup peanuts (with skin)
10-12 green chillies, roughly chopped
5-6 big garlic cloves
1 tsp cumin seeds
1 tbsp oil
1 tsp lime juice
1 tsp salt, or to taste
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Take a thick-bottomed tawa/pan and dry roast the peanuts on it for 5 minutes, stirring continuously. The heat should be on medium. Once done, set aside.
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To the same pan on medium flame, add the oil, cumin seeds and garlic. Roast for around 5 minutes or until the cloves turn brown. Keep aside.
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Add the green chillies to the same pan and roast them for 5 minutes approximately so they change colour. Allow all the ingredients to cool.
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Transfer the roasted peanuts, garlic and chillies to a mortar and pestle. Add salt and lime juice. Pound to form a coarse mixture and your thecha is ready!
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If you don't have a mortar and pestle, use a grinder but don't blend it too finely or turn it into a smooth chutney. Thecha needs to have a dryish, coarse consistency.
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For Maharashtrian chutney recipes
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