Thecha Recipe | Mirchi Thecha Chutney

Thecha recipe with step-by-step pictures. Thecha is a aspect condiment that perks up any meal, particularly if the dishes are bland. It’s a spicy condiment from the Maharashtrian delicacies and often fabricated from inexperienced or crimson chillies with the addition of garlic, some herbs or spices and even coconut. My recipe options scorching 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 creating Thecha. The most well-liked are thecha made with inexperienced chillies and crimson chillies. Like I’ve talked about above, on this submit 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 can even 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 scorching 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 usually with onion pakoda or aloo pakora or vada pav. Typically we might 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 favor 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 will not be too spicy or scorching and goes effectively with any Indian meal. I make small portions and maintain within the fridge for two to three days.

Whereas making thecha i favor to pound all the things in a mortar-pestle. I’ve noticed that the style of thecha accomplished in a mortar-pestle is way significantly better than the one accomplished in a grinder or mixer. By some means the grinder made one doesn’t style nearly as good because the one made within the mortar-pestle.

Step-by-Step Information

Learn how to 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 usually until they develop into 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’ll be able to 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 aspect condiment or with jowar roti or bajra roti or paratha and even with zunka bhakri or vada pav.

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Thecha Recipe | Mirchi Thecha Chutney

By Dassana Amit

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 a variety of taste and perks up your meals.

Prep Time 1 min

Prepare dinner Time 5 minutes

Complete Time 6 minutes

Prepare dinner ModeForestall your display screen 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 is no such thing as a have to brown the garlic or inexperienced chillies.

• Add the peanuts and sauté stirring usually until the peanuts develop into crunchy and crisp.

• Carry on stirring ceaselessly, 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 can even 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 aspect dish condiment together with your on a regular basis meal.

• Thecha retains effectively for two to three days within the fridge. Preserve in a coated container. 
• For a extra spicier thecha, enhance the variety of inexperienced chillies. 
• The recipe might be scaled to make for extra servings.

Vitamin Details

Thecha Recipe | Mirchi Thecha Chutney

Quantity Per Serving

Energy 90 Energy from Fats 54

% Day by 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%

* % Day by day Values are primarily based on a 2000 calorie eating regimen.

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This Thecha recipe submit from the archives, first printed on January 2014 has been republished and up to date on November 2022.