Name: Green Chilli Thecha (Maharashtrian Chutney)
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 12 green chillies (about 70 g; use serrano or jalapeño peppers for a milder thecha); 8 garlic cloves (peeled); 1 tbsp oil; 0.25 cup roasted peanuts (unsalted, skins removed); 0.5 tsp cumin seeds; 0.25 cup fresh coriander (cilantro) (leaves and tender stems); 0.5 tsp salt; 1 tsp lemon juice (optional)

Thecha is the fiery, rustic chutney of Maharashtra: green chillies and garlic blistered in a pan, then coarsely pounded with roasted peanuts and fresh coriander. It is meant to be chunky, not smooth, and a small spoonful brings a plate of bhakri, pitla or dal and rice to life. It is genuinely hot, so start with milder chillies if you are new to it.

Coarse Maharashtrian green chilli thecha in a stone mortar with roasted chillies, garlic and bhakri

Green Chilli Thecha (Maharashtrian Chutney)

Fiery, rustic Maharashtrian chutney of blistered green chillies and garlic pounded with roasted peanuts and coriander. Ready in 15 minutes.

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Prep Time 5

Cook Time 8

Total Time 13

Servings: 6 servings (about 1/2 cup)

Course: Condiment

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

12 green chillies about 70 g; use serrano or jalapeño peppers for a milder thecha
8 garlic cloves peeled
1 tbsp oil
0.25 cup roasted peanuts unsalted, skins removed
0.5 tsp cumin seeds
0.25 cup fresh coriander (cilantro) leaves and tender stems
0.5 tsp salt
1 tsp lemon juice optional

Equipment

1 Small pan
1 Mortar and pestle or small blender

Method

Remove the stems from the chillies. Heat the oil in a small pan over medium heat and add the chillies and garlic.
Cook for 4 to 5 minutes, turning often, until the chillies are blistered with dark spots and the garlic is golden. Open a window: hot chillies give off strong fumes.
Add the peanuts and cumin seeds and cook for 1 minute more. Let everything cool for 5 minutes.
Pound the chillies, garlic, peanuts, cumin and salt in a mortar and pestle until coarse and chunky. Or pulse in a small blender a few times; stop before it turns into a paste.
Add the coriander and pound or pulse a few more times. Stir in the lemon juice and taste for salt.

Notes

Serve with: bhakri or roti, pitla, varan bhaat, or spread thinly in a cheese sandwich.

Storage: keeps in a clean jar in the fridge for 5 days. A thin layer of oil on top helps it keep.

Heat warning: wear gloves or wash your hands well after handling the chillies, and keep them away from your eyes.

Outside India: Indian green chillies are sold in Indian and Asian grocery stores. Serrano or jalapeño peppers are milder stand-ins from any supermarket.

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