Thecha Recipe | Chilli Thecha Chutney – Kolhapuri Style with detailed photo and video recipe. A delicious and flavoured spicy chutney recipe made with chillies, peanuts and garlic pods. It is an exciting taste enhancer chutney or dip condiment typically served with rotis and Bhakri but not limited to it. This spicy chutney can also act as a stuffing for many different Indian sandwiches or as a simple side dish to various types of rice and curry combinations.
Thecha Recipe | Chilli Thecha Chutney – Kolhapuri Style with step-by-step photo and video recipe. Chutney or spicy condiment dip is mandatory in most Indian cuisine recipes. These are made with a wide range of spices and herbs, but using chillies is very special, and chilli the cha chutney is a unique dip chutney.
I have posted several chutney recipes on my blog, but this chilli chutney recipe must be unique. But first, let me caution you: the combination of chillies and peanuts with garlic produces excellent condiments or dips. But trust me, eat this chutney cautiously, as it may not be easy to digest in your tummy. It is so tasty and addictive that the tongue may not feel the chilli heat, but your stomach would definitely. Nevertheless, this chutney has to be one of the most addictive chutney ever. In addition, it is so multipurpose and can be served in almost any type of recipe. Do try this, and I am confident that all age groups in your family will undoubtedly enjoy it.
Furthermore, some more related and additional tips, suggestions and variations to the Chilli Thecha recipe. Firstly, the recipe is versatile and open-ended in terms of using the types of chillies. Use specific chillies that would lead to a desired spice level or combination of chillies. I have used red chillies at a medium spice level. Adding other fresh herbs like coriander, mint, or dill leaves can further extend the recipe. Adding these may add more flavours and aroma but may reduce the spice level and heat of the chutney. Lastly, the chutney is typically prepared without additional moisture content, so it should last 3-4 days. The shelf life can be further extended by storing it in an air-tight container and refrigerating it.
Finally, I request you to check my other related Chutney Recipes Collection with this post on the Chilli Thecha recipe. It mainly includes my other related recipes like Tamarind Chutney Recipe, Idli Chutney Recipe, Flax Seeds Idli Podi Recipe, Garlic Podi Recipe, Palakura Pachadi Recipe, Bombay Chutney Recipe, Red Chutney Recipe For Chaat, Pottukadalai Chutney Recipe, Peanut Chutney Recipe 2 Ways, Schezwan Chutney Recipe. Further to these, I would also like to add some more related recipe categories, like
About Chilli Thecha Chutney
It is a popular Maharashtrian Cuisine chutney recipe with spicy chillies, peanuts, and fresh garlic pods. The recipe has deep roots in Maratha cuisine and is generally served as a side with Bhakri or jowar roti. Chilli Thecha Chutney is a multipurpose condiment dip that enhances the taste of almost any recipe. Traditionally, it is made with green chillies in the Marathi cuisine, but it can be fiery, and perhaps the spice heat cannot be managed by all. Hence, it has been adapted, and other chillies have been used to lower the spice level.
Chutney recipes are synonymous with Indian cuisine, but this chutney recipe shows how deep and rustic Indian cuisine and recipes are. Undoubtedly, Chilli Thecha Chutney has been followed for centuries but has evolved. It has undergone significant changes, and many variations have developed. Today, it can take different types of chillies; fresh coconut can be added, and coriander or other herbs can be added. Further, adding other types of nuts with peanuts should help reduce the chutney’s heat.
Video Recipe
Recipe Card for Chilli Thecha Chutney
Thecha Recipe | Chilli Thecha Chutney - Kolhapuri Style
Ingredients
- 15 red chilli
- 10 cloves garlic
- ¼ cup peanut
- 2 tsp oil
- 1 tsp cumin
- ½ tsp salt
- 2 tbsp coriander, chopped
Instructions
- Firstly, in a kadai take 15 red chilli, 10 cloves garlic, and ¼ cup peanut.
- Roast on low flame till the chillis are half cooked.
- Add 2 tsp oil, 1 tsp cumin and roast well.
- Cover and cook on low flame till the chilli softens fully.
- Cool completely, and transfer to the mortar pestle.
- Crush slowly till the chatni is formed.
- Also add ½ tsp salt, 2 tbsp coriander and crush slightly.
- Once everything is well combined transfer to a bowl.
- Finally, enjoy Mirch Thecha Recipe with roti or rice.
Nutrition
How to Make Chilli Thecha with Step-by-step Photos
- Firstly, in a kadai take 15 red chilli, 10 cloves garlic, and ¼ cup peanut.
- Roast on low flame till the chillis are half cooked.
- Add 2 tsp oil, 1 tsp cumin and roast well.
- Cover and cook on low flame till the chilli softens fully.
- Cool completely, and transfer to the mortar pestle.
- Crush slowly till the chatni is formed.
- Also add ½ tsp salt, 2 tbsp coriander and crush slightly.
- Once everything is well combined transfer to a bowl.
- Finally, enjoy Mirch Thecha Recipe with roti or rice.
Notes
- Firstly, if the chilli is very spicy, you can reduce the chilli.
- Also, you can use green chilli or a combination of red and green chilli for variation in flavour.
- Additionally, you can also pulse and grind in the mixer jar if you do not have a mortar pestle.
- Finally, Mirch Thecha Recipe tastes great when made traditionally.