Thecha is a traditional Maharashtrian recipe where fresh green chilies, garlic, coriander leaves and groundnuts are coarsely crushed in a mortar & pestle. Alternately, you can grind in a mixer jar coarsely without adding any water. In this recipe, I replaced the green ones with fresh red chilies to make this super spicy and tangy chutney.
It is usually served as an accompaniment with Indian flat bread like jowar bhakri or bajra roti. However, it goes very well with thalipeeth, chapatti or hot steamed rice. This Thecha can be refrigerated for a couple of days to be used later.
- 15 fresh red chilies
- 8-10 garlic cloves
- 1 tsp. cumin seeds
- 2-3 tbsp. roasted peanuts
- 1/2 cup coriander leaves
- 1 tbsp. oil
- 1/4 tsp. asafoetida
- salt to taste
- 1 tsp. lime juice
Pound the chilies, cumin seeds, garlic, coriander leaves, roasted peanuts and salt into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water).
Heat oil in a pan and add the asafoetida. Sauté for a few seconds. Now add the blended chili mix and stir fry for 2-3 minutes.
When done, transfer to a serving bowl and drizzle some lime juice. Store in an air-tight container and refrigerate for 2-3 days.
Enjoy with jowar bhakri, bajra roti, thalipeeth or chapatti for a simple, soulful meal.
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