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Maharashtrian Green Chilli Thecha is a spicy accompaniment that is generally served with bhakri or thalipeeth (different types of flatbreads). It is perfect as a side to your main meals and a teaspoon of this chutney perks up any meal.
Made using simple everyday ingredients like green chilli and garlic and can be done as quickly as 10-15 minutes. Also called hirvi mirchi cha thecha, it stays good in the fridge for 4-5 days when stored in an air-tight container.
How to make Maharashtrian Green Chilli Thecha
The process of the recipe is quite simple. All you do is shallow fry the green chillies and garlic. Then ground them in a mortar and a pestle. Yes traditionally a mortar and a pestle is used but one can coarsely grind in a mixer too.
Now as with every day to day recipe, this recipe varies in the form of preparation as well as the ingredients used. Some first ground and then do a tadka/tempering and some the other way. I like to first shallow fry the green chillis and the garlic and then ground it.
There are no fixed measurements to this recipe. It all goes by your preference and taste. Still, I am adding measurements to the recipe card, but feel free to change it as required.
Variations to the recipe
At times, I like to add a few peanuts. Peanuts help in reducing the spice level of the chutney as well gives it a nuttier texture.
One can add a little asafoetida and sesame seeds too, to this thecha.
Which Green Chilies one can use
I am using dark green chillies as they have more heat than the lighter green ones. If you are looking for less spice, then you can use light green too. One can even use the Red ripe chillies in this. In fact, while I was in India, the one’s which have turned ripe use to make their way into this Thecha.
As said earlier, generally this is served with bhakri or thalipeeth i.e. flatbread. I always make this with my Instant Thalipeeth, or these Gluten-Free Ragi Roti. It is also a must for us with Zunka (Spicy Gram flour curry) and Rice Bhakri.
Few more Chutney recipes on my blog
Maharashtrian Green Chilli Thecha (Hirvi Mirchi cha Thecha)
- 18-20 Dark Green Chillies
- 8-10 Big Size Garlic Clove or 15-20 small size
- 1 tablespoon oil
- Slit the green chillies in the centre.
- In a pan add oil.
- Once hot add the green chillies and garlic.
- Shallow fry this for 5-10 minutes on slow till you see light brown spots appearing on green chillies or it getting cooked.
- Switch off and let this cool.
- Now in a mortar or a pestle or a mixer grinder grind to a coarse texture.
- Serve it as a side.
Linking this with
- Chile Pancakes from Sid’s Sea Palm Cooking
- Chili Plum Sauce from Food Lust People Love
- Creamy Chicken Tortilla Stew from Amy’s Cooking Adventures
- Enfrijoladas from Making Miracles
- Homemade Salsa Verde from Sneha’s Recipe
- Maharashtrian Green Chilli Thecha from Cook with Renu
- Mirchi Ka Salan from Mayuri’s Jikoni
- Roasted Monkfish Over Mole Negro from Culinary Adventures with Camilla
- Spicy Carrot and Broccoli Salad from Karen’s Kitchen Stories
- Thai Curry Noodles from Palatable Pastime
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