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    Home » Indian

    Peanut Thecha | Kharda

    Published: Aug 25, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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    Jump to Recipe

    A crunchy peanut green chili chutney made with just a handful of ingredients and is ready in just 20 minutes! Also known as Shengdanyacha (Peanut) Thecha or Kharda, this coarsely ground chutney is popular in Western India and is often served with Bhakri.

    peanut thecha served alongside bhakri
    Jump to:
    • What is Thecha/Kharda
    • Peanuts Thecha Ingredients
    • How to make Peanut Thecha
    • Serving
    • Storing
    • More Indian Condiments Recipes
    • Recipe

    What is Thecha/Kharda

    "Thecha" or "Kharda" is a rustic dry peanut chutney made with coarsely ground peanuts, green chilies, and garlic. ln Maharashtra this spicy condiment is often served in an elaborate thali as well as served alongside a simple meal such as Pithla-Bhakri, Dal-Rice, or Khichdi. and adds a punch of flavor to even the simplest of meals.

    peanut Thecha served alongside Bhakri and Pithla

    Peanuts Thecha Ingredients

    A super versatile recipe, this dry peanut chutney uses 3 main ingredients:

    • Peanuts - Unsalted peanuts work best but you can also use roasted or salted peanuts, just adjust the salt accordingly
    • Green Chili - Adds a spicy kick, although I have used fresh green chilies, you can also use dry red chilies or even chili powder in a pinch
    • Garlic - Fresh garlic is a must, add as much or as little as you like!
    peanut thecha ingredients

    How to make Peanut Thecha

    • Heat half of the oil in a small frying pan. Add peanuts, green chilies, and garlic. Roast on medium heat for 3 to 4 minutes. Turn the heat off and allow it to cool down.
    • Next, grind the roasted mixture along with the salt using a mortar and pestle until it's mixed in with a slightly coarse consistency. You can also pulse it a few times in a small blender jar.
    steps one through four showing how to make peanut thecha
    • Add the remaining oil to the frying pan along with the ground chutney. Roast on low heat until the chutney becomes dry with a crunchy texture.
    • Allow the chutney to cool down and then store it in an airtight container.
    steps five an six showing frying of the peanut thecha

    Serving

    Serve this chutney with Jowar Roti, Paratha, or khichdi. You can also use it on a grilled cheese sandwich or add it to wraps. For breakfast serve it with Moong Chilla or Masoor Dal Chilla.

    peanut Thecha served alongside Bhakri and Pithla

    Storing

    Cool down the chutney completely and then store in a dry airtight container for up to 2 weeks at room temperature. For longer shelf life you can also refrigerate the chutney.

    peanut Thecha served alongside Bhakri and Pithla

    More Indian Condiments Recipes

    • Green Chutney
    • Tamarind Chutney
    • Coconut Chutney
    • Dry Chutneys

    Recipe

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    Peanut Thecha

    Crunchy peanut green chili chutney AKA Thecha or Kharda is a coarsely ground chutney popular in Western India often served with Bhakri.
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Side Dish
    Cuisine: Indian
    Servings: 4
    Calories: 146kcal
    Author: Archana Mundhe

    Equipment

    • mortar and pestle

    Ingredients

    • ½ cup peanuts raw, unsalted
    • 4 green chilies
    • 8 garlic cloves
    • 2 teaspoons oil
    • 1 teaspoon kosher salt

    Instructions

    • Heat half oil in a small frying pan. Add peanuts, green chilies and garlic. Roast on medium heat for 3 to 4 minutes. Turn the heat off and allow it to cool down.
    • Next grind the roasted mixture along with the salt using a mortar and pestle until its mixed in with a slightly coarse consistency. You can also pulse it a few times in a small blender jar.
    • Add the remaining oil to the frying pan along with the ground chutney. Roast on low heat until the chutney becomes dry with crunchy texture.
    • Allow the chutney to cool down and then store in an airtight container.

    Video

    Nutrition

    Calories: 146kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 733mg | Potassium: 140mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 0.4mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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