Raw Mango Thecha (Kachi Kairi Thecha / Raw Mango Chutney - Maharashtrian style)

 

           Raw Mango Thecha is a traditional Maharashtrian recipe that is usually served as an accompaniment with Indian flat bread like jowar bhakri, bajra roti, thalipeeth,   chapatti, etc. It is also called Kachi Kairi Thecha in the local lingo. This spicy & tangy chutney is prepared with raw mango, cumin seeds, fresh green chilies, garlic, coriander leaves and peanuts. 

       

             You can substitute the hot chilies with some green chili pepper if you wish to make it less spicy. This Thecha is generally crushed in a mortar & pestle. However, it can also be ground in a mixer jar coarsely. You can refrigerate it for a couple of days for later use. So check out the step by step pictorial recipe to prepare this regional dish. 

• 1 tsp. oil
• 1 tsp. cumin seeds
• 6-7 green chilies, roughly chopped
• 8-10 garlic cloves, sliced
• 1/4 cup roasted peanuts
• 1/2 cup coriander leaves 
• 1 small raw mango, grated
• salt to taste

           Heat oil in a pan and temper with the cumin seeds. Sauté for a few seconds. 

          Add the garlic and green chilies. Sauté till it turns slightly brown in color.

          Now add the roasted peanuts, coriander leaves, raw mango and salt to taste. Give it a stir and switch off the flame. 

          Allow it to cool down. Then pound them in a mortar and pestle into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). 

          Enjoy with jowar bhakri, bajra roti, thalipeeth or chapatti for a simple, soulful meal. For later use, store in an air-tight container and refrigerate for 2-3 days. 

          

     Heat oil in a pan & temper with the cumin seeds. Sauté for a few seconds. 

   Add the garlic & green chilies. Sauté till it turns slightly brown in color.

                    Now add the roasted peanuts, 

coriander leaves, raw mango & salt to taste. Give it a stir & switch off the flame. (You can also blend in a mixer jar coarsely without adding any water). 

Allow it to cool down. Then pound them in a mortar & pestle into a coarse consistency. 

Enjoy with jowar bhakri, bajra roti, thalipeeth or chapatti for a simple, soulful meal. For later use, store in an air-tight container and refrigerate for 2-3 days.