Mirchi Cha Thecha is a traditional Maharashtrian chutney made from green chillies and garlic. It is also called as khadaa by some. Many variations in the same thecha can be found in different regions. For the same thecha, in some regions, even roasted peanuts are used in the preparation process.
This thecha can be made less spicy, just the way I have done here, by using the long, light green, less spicy variety of green chillies. Generally, it is made quite spicy by using the dark green, spicy chillies. This thecha is quite common in many rural areas and other regions of Maharashtra and is relished with thalipeeth or even Bhaakari!
For some more chutneys, do check out the following recipes too…..
- Rajasthani Lehsun Ki Chutney
- Sukki Lasni Chutney
- Sweet And Sour Coconut Chutney
- Sweet And Sour Dates And Tamarind Chutney
Prep Time : 5 min
Cooking Time : 8 min
Yields : 1/2 cup
Cup Used : 200 ml
- 10 – 12 Long Green Chillies
- 12 medium Garlic Cloves
- 1/2 tsp Cumin Seeds
- Salt to taste
- 1/4 – 1/2 tsp Lemon Juice
- 1 1/2 tsp Oil
- For the Mirchi Cha Thecha, break away the stems of the chillies and rinse them. Drain well and set aside.
- Cut the crown of the chillies and discard it. Cut the chillies into 1″ pieces and set aside.
- Heat a kadhai and add the chopped chillies to it. Saute for about 4 min on medium heat till brown spots appear on them.
- Add 1/2 tsp oil and saute further for a minute. Transfer the roasted chillies to a dish.
- In the same kadhai, add 1 tsp oil and heat it. Add the cumin seeds and let them splutter.
- Add the garlic cloves and saute for a minute. Add the chillies to this and saute. Switch off the flame and let the mixture cool down.
- Crush this mixture in a mortar and pestle adding regular or sea salt to get a slightly coarse paste.
- Add the lemon juice as per taste and store in a container. Refrigerate till further use.
- Serve it with Mulyaache Thaalipeeth or Methi Thepla or even with your meals to add that extra zing!