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How to Make Hirvi Mirchi Cha Thecha or Green Chilli Thecha

Updated on July 1, 2017
Ashish Dadgaa profile image

Ashish Dadgaa is a culinary consultant with 9 years of experience in the food industry. He writes about food recipes, tips & secrets.

5 stars from 1 rating of Green Chilli Maharashtrian Thecha

Thecha is a traditional Maharashtrian chutney, which is made up of dry green chili, garlic, and coriander. This thecha is loved by every Maharashtrians as it is very spicy dry chilly chutney with raw garlic. You can serve with Indian flat bread and rice. You can make thecha in different ways. Some people make it with chilly and raw garlic. However, majority people make it with peanuts and coriander leaves. The only chilly and raw garlic thecha is very spicy. Here in this recipe, I have made thecha with peanuts and coriander, which will be medium spicy. I know when you look at the ingredients of thecha it sounds strange and weird but this chutney tastes best when you eat with Indian flat bread and rice. It gives new flavor to your taste buds and tastes delicious.

Basically, thecha is a pounded chutney. People used to pound it in wooden or iron mortar and pestle. However, you can easily prepare this by grinder as well. While preparing this you will need to ensure that you just grind it for 5 to 10 seconds only. When you make thecha in the grinder the chilies get nicely pressed with garlic, peanuts, and salt, which give a delicious taste to this recipe.

Cook Time

Prep time: 10 min
Cook time: 5 min
Ready in: 15 min
Yields: Serves four people

Ingredients

  • 18 - 22 Green Chillies, Medium
  • 1 Cup Roasted Peanuts
  • 2 Tablespoons Oil
  • 8 - 9 Garlic Cloves
  • 2 Tablespoons Salt
  • 1 Cup Coriander Leaves, Finely Chopped

Cooking Instructions

  1. First, wash green chilies properly then chop them.
  2. After that warm up the oil in a pan and fry chopped green chilies for few seconds.
  3. Now add peanuts, garlic, and salt in a grinder and grind it for four to five minutes. (Make sure that thecha should be coarse).
  4. At this stage warm up the oil again and roast chopped coriander in it for a minute.
  5. At last add prepared green chilly thecha into the fried coriander and roast it for some time.
  6. Thecha is ready to serve now. You can serve with Indian bread and rice.

Step 1

First, wash green chilies properly then chop them.
First, wash green chilies properly then chop them.

Step 2

Click thumbnail to view full-size
After that warm up the oil in a pan and fry chopped green chilies for few seconds.
After that warm up the oil in a pan and fry chopped green chilies for few seconds.
After that warm up the oil in a pan and fry chopped green chilies for few seconds.

Step 3

Click thumbnail to view full-size
Now add peanuts, garlic, and salt in a grinder and grind it for four to five minutes. (Make sure that thecha should be coarse).
Now add peanuts, garlic, and salt in a grinder and grind it for four to five minutes. (Make sure that thecha should be coarse).
Now add peanuts, garlic, and salt in a grinder and grind it for four to five minutes. (Make sure that thecha should be coarse).

Step 4

Click thumbnail to view full-size
At this stage warm up the oil again and roast chopped coriander in it for a minute.
At this stage warm up the oil again and roast chopped coriander in it for a minute.
At this stage warm up the oil again and roast chopped coriander in it for a minute.

Step 5

At last add prepared green chilly thecha into the fried coriander and roast it for some time.
At last add prepared green chilly thecha into the fried coriander and roast it for some time.

Step 6

Thecha is ready to serve now. You can serve with Indian bread and rice.
Thecha is ready to serve now. You can serve with Indian bread and rice.

Suggestions and Tips

  • It is advisable to prepare thecha from fresh green chilies.
  • Thecha tastes very hot and spicy when you prepare it. If you eat it on next day it will be less spicy.
  • You can utilize low-fat oil for roasting green chilies.
  • If you feel that the thecha is very spicy then you can add coriander leaves to make it less spicy.

Nutrition Information & Facts

Nutrition Facts
Serving size: 1
Calories 20
Calories from Fat9
% Daily Value *
Fat 1 g2%
Carbohydrates 3 g1%
Sugar 1 g
Fiber 1 g4%
Protein 1 g2%
Sodium 3 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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© 2017 Ashish Dadgaa

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    • Ashish Dadgaa profile image
      Author

      Ashish Dadgaa 2 months ago

      @Lena,

      Thank you so much, Lena, for such positive feedback. I really appreciate your enthusiasm toward this recipe.

      Please try this and let me know :)

      I am sure you will love it.

    • Spanish Food profile image

      Lena Durante 2 months ago from San Francisco Bay Area

      I adore raw garlic and spicy food, so this sounds wonderful to me. I can't wait to try it out!

      Gorgeous photos, too. My mouth is definitely watering.

    • Ashish Dadgaa profile image
      Author

      Ashish Dadgaa 2 months ago

      @sharma,

      Yes, I am aware of that too. I have kept this chutney simple and easy so that everyone can enjoy :)

      Thank you for your feedback.

    • profile image

      sharma gudipudi 2 months ago

      we in andhra pradesh add a small marble size tamarind to moderate spice. quite a wonderful chutney

    • Ashish Dadgaa profile image
      Author

      Ashish Dadgaa 2 months ago

      @DEBANGEE,

      Yeah, Please try this. You will love it :)

      Thank you for your feedback and support :)

    • Debangee Mandal profile image

      DEBANGEE MANDAL 2 months ago from India

      Looks really tasty. Ill try it.

    • Ashish Dadgaa profile image
      Author

      Ashish Dadgaa 2 months ago

      @Paul,

      Yeah, correct. You have to spread it on naan or else you can have with your bites.

      Do you like spicy food? :)

      Thank you for your feedback. It means a lot to me :)

      Bless you.

    • Paul Edmondson profile image

      Paul Edmondson 2 months ago from Burlingame, CA

      It looks tasty. To eat it, spread it on some naan? Is that the ideal way?