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.
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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.
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!
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.
- 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.
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.
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.
More Indian Condiments Recipes
Recipe
Peanut Thecha
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.
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