Maharashtrian Thecha (Spicy Green Chilli-Garlic Chutney)
- Fresh Green Chillies, 4 large or 8 small
- Garlic Pods, peeled, 8
- Raw Peanuts, 1/8 cup (or de-skinned ready roasted peanuts)
- Oil, 1 tsp
- Salt, to taste
Optional Ingredients (refer to notes)
- Fresh Coriander, finely chopped, 1-2 tbsp
- Fresh Coconut, scraped or finely grated, 1-2 tbsp
- Cumin seeds, ½ tsp
Heat a non-stick pan on medium low heat. Add the peanuts and lightly dry roast till the colour changes, while stirring continuously.
Remove from heat, de-skin and keep aside.
Make a couple of slits in the chillies to avoid popping while roasting or cut them into 2-3 pieces each.
Heat ½ tsp oil in the same pan. Add the chilies to the pan and roast evenly till the skin blisters or chars slightly. Remove and let cool.
Heat the remaining ½ tsp oil to the pan and roast the garlic till you see black-brown spots on the garlic. Remove and let cool.
Thecha can be stored in the refrigerator for about 3-4 days in an air-tight container.
Traditionally eaten with Jawar Bhakris or Rotis, but also works very well with puri or parantha of any kind.
- For a nut free version, feel free to skip peanuts and use coconut instead.
- The potency of the chillies here reduces after storing – hottest when eaten fresh.
- Choose the kind of chilies that work for you – hot, medium hot or mild. The roasted blistered skin adds enough flavour even if using mild chillies.
- If it turns out too spicy/hot, add coriander, coconut or lime juice to tone it down.
If you want to add
- Coriander – add fresh finely chopped while grinding
- Coconut – add freshly grated while grinding
- Cumin – roast lightly with the garlic first and then grind with the rest of the ingredient