Thecha recipe with step-by-step images. Thecha is a facet condiment that perks up any meal, particularly if the dishes are bland. It’s a spicy condiment from the Maharashtrian delicacies and normally product of inexperienced or purple chillies with the addition of garlic, some herbs or spices and even coconut. My recipe options sizzling inexperienced chillies, crunchy peanuts and pungent garlic all coming collectively to create a spicy and probably the most flavorful thecha.
There are numerous variations of constructing Thecha. The preferred are thecha made with inexperienced chillies and purple chillies. Like I’ve talked about above, on this publish I’m sharing thecha made with peanuts and inexperienced chillies.
Mainly this thecha chutney recipe is a coarsely pounded combination made with peanuts, garlic and inexperienced chilies.
You may as well name this thecha as peanut inexperienced chilli thecha or peanut thecha or shengdanayacha thecha as it’s referred to as within the Marathi language.
I make thecha two methods. One is the additional spicy and sizzling inexperienced chilli thecha made with solely inexperienced chillies and the opposite is that this model with a mixture of inexperienced chillies and peanuts.
My mother would make thecha typically with onion pakoda or aloo pakora or vada pav. Typically we’d merely have it with some chapati or jowar bhakri (sorghum flat bread) or bajra bhakri (pearl millet flat bread). I additionally accompany it with paratha and even on a regular basis easy dal and rice.
We additionally desire thecha with two of our favourite Maharashtrian dishes – zunka bhakri (a thick gram flour preparation served with jowar bhakri) and bharli vangi (stuffed brinjal curry).
This peanut mirchi thecha shouldn’t be too spicy or sizzling and goes nicely with any Indian meal. I make small portions and hold within the fridge for two to three days.
Whereas making thecha i desire to pound every thing in a mortar-pestle. I’ve noticed that the style of thecha accomplished in a mortar-pestle is far a lot better than the one accomplished in a grinder or mixer. One way or the other the grinder made one doesn’t style nearly as good because the one made within the mortar-pestle.
Step-by-Step Information
How one can make Thecha Recipe
1. Warmth oil after which add the garlic and inexperienced chilies and sauté for some seconds on low warmth. You needn’t make the garlic or inexperienced chillies brown. Only a gentle sautéing of the garlic and inexperienced chillies will do.
Then add the peanuts and sauté stirring typically until they grow to be crunchy. Put aside the thecha combination to chill.
2. As soon as the combination cools, take all of it in a mortar. Season with salt. Pound the combination with the pestle until you get a semi coarse consistency.
You may choose to grind the sautéed thecha substances in a small grinder or blender. Don’t grind at a stretch. Grind in intervals of some seconds to get coarse texture.
Switch the thecha to a bowl. Cowl with lid and refrigerate. Use inside 2 to three days. Serve the thecha as a facet condiment or with jowar roti or bajra roti or paratha and even with zunka bhakri or vada pav.
Few extra tasty recipes for you!
Please make sure to fee the recipe within the recipe card or depart a remark under when you have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.
Thecha Recipe | Mirchi Thecha Chutney
This Thecha Recipe is a spicy, crunchy and coarsely floor chutney condiment made with inexperienced chillies (mirchi), peanuts and garlic. This flavorful Mirchi Thecha Chutney brings plenty of taste and perks up your meals.
Prep Time 1 min
Prepare dinner Time 5 minutes
Whole Time 6 minutes
Forestall your display from going darkish whereas making the recipe
Warmth oil in a small frying pan or tawa.
Add the garlic and inexperienced chilies and sauté for 15 seconds on low to medium-low warmth. There isn’t a must brown the garlic or inexperienced chillies.
Add the peanuts and sauté stirring typically until the peanuts grow to be crunchy and crisp.
Carry on stirring steadily, so that there’s even browning and the peanuts don’t get burnt.
Put aside this thecha combination to chill.
- In a mortar-pestle, add this combination and crush until you get a semi-coarse powder.You may as well select to grind the sautéed substances in a small mixer-grinder jar or blender. Don’t grind at a stretch, however grind in intervals of some seconds.
Serve Thecha with bhakri, paratha, vada pav, batata vada and whilst a facet dish condiment along with your on a regular basis meal.
- Thecha retains nicely for two to three days within the fridge. Maintain in a lined container.
- For a extra spicier thecha, enhance the variety of inexperienced chillies.
- The recipe will be scaled to make for extra servings.
Vitamin Details
Thecha Recipe | Mirchi Thecha Chutney
Quantity Per Serving
Energy 90 Energy from Fats 54
% Each day Worth*
Fats 6g9%
Saturated Fats 1g6%
Polyunsaturated Fats 2g
Monounsaturated Fats 3g
Sodium 153mg7%
Potassium 98mg3%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 2g2%
Protein 3g6%
Vitamin A 1IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 7mg8%
Vitamin E 1mg7%
Vitamin Okay 1µg1%
Calcium 21mg2%
Vitamin B9 (Folate) 24µg6%
Iron 1mg6%
Magnesium 20mg5%
Phosphorus 48mg5%
Zinc 1mg7%
* % Each day Values are primarily based on a 2000 calorie weight loss program.
This Thecha recipe publish from the archives, first revealed on January 2014 has been republished and up to date on November 2022.
