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Thecha (Maharashtrian Green Chili Chutney)
Green chilies, garlic, and peanuts toasted and crushed into a bold Maharashtrian chutney. Make it by hand or in a blender and serve with bhakri.
Servings: 8
Calories: 102kcal
Equipment
- mortar and pestle
Ingredients
- 1 tablespoon oil
- ½ teaspoon cumin seeds optional
- ¾ cup raw peanuts about 110 g
- 2 oz garlic peeled (about 56 g)
- 1 oz green chilies lavangi mirchi, thick green chilies, or a mix (about 28 g)
- Handful of cilantro stems
- 1 teaspoon sea salt
- 2 teaspoons lemon juice freshly squeezed
Instructions
- Heat the oil in a pan over medium heat. Add the cumin seeds (if using), garlic, green chilies, cilantro stems, and salt. Sauté for 2 minutes.
- Add the peanuts and sauté for 2 to 3 minutes until the garlic starts getting light golden marks.
- Turn the heat off and let the mixture cool completely.
- Crush in a mortar and pestle (in batches), or pulse in a spice blender or food processor, until you reach the texture you want. Traditional thecha is coarse. For thecha paneer, grind it finer. Pulse the blender in short bursts for that perfect texture.
- Add the lemon juice and give one good mix to the thecha.
Lavangi mirchi are quite spicy, and thick green chilies are milder. Together, they give the best flavor and heat.
Nutrition
Calories: 102kcal | Carbohydrates: 6g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Sodium: 305mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 0.4mg
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