This traditional Maharashtrian thecha is made by pounding green chillies, garlic, and roasted peanuts into a coarse, fiery chutney. What makes it stand out is the smoky flavour that comes from roasting the chillies before grinding. It's not just spicy, it has layers of heat, crunch, and a slight tang that wakes up your taste buds. Best enjoyed with bhakri or dal-rice, it adds an instant punch to any simple meal.
Heat a heavy pan over high flame. Add the green chillies and roast, stirring occasionally, until they blister and char lightly. Transfer to a plate.
Description - Step 2
Roast Peanuts And Spices
In the same pan, reduce heat to medium-low. Add 1 tsp oil, cumin seeds, and mustard seeds. When they sizzle, add the peanuts. Roast until the peanuts turn a shade darker and smell nutty. Remove from heat.
Description - Step 3
Sauté Garlic
Heat the remaining 1 tsp oil in the pan. Add peeled garlic cloves and sauté until lightly browned. Remove from heat.
Description - Step 4
Pound Ingredients
In a large stone mortar, combine the roasted chillies, peanut-spice mix, sautéed garlic, salt, and coriander leaves. Pound with the pestle until crushed to a coarse, thick paste. Alternatively, pulse the ingredients in a blender to your desired consistency.
Description - Step 5
Adjust And Serve
Taste the thecha and adjust salt if needed. If you prefer a looser consistency, stir in 1-2 tbsp water. Spoon into a clean, dry glass jar. Serve immediately or refrigerate for up to 2 weeks.
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Maharashtrian
Easy
Appetizer
