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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 minutes
Cook Time 8 minutes
Total Time 13 minutes
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
 

  1. Remove the stems from the chillies. Heat the oil in a small pan over medium heat and add the chillies and garlic.
  2. 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.
  3. Add the peanuts and cumin seeds and cook for 1 minute more. Let everything cool for 5 minutes.
  4. 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.
  5. 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.