Mirchi thecha
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A coarse, fiery chutney of green chillies, garlic and peanuts pounded in a mortar, eaten with bhakri.
Region: Maharashtra (especially Kolhapur and Satara)Occasion: Everyday side dishTime: 15 minServes: 6Vegan
Ingredients
- 15 green chillies
- 10 cloves garlic
- 2 tbsp roasted peanuts
- 1 tsp cumin seeds
- 2 tbsp chopped coriander
- 1 tbsp oil
- Salt to taste
- Juice of ½ lemon (optional)
Method
- Heat oil and roast the green chillies and garlic until blistered.
- Add cumin and peanuts and roast for a minute more.
- Pound everything with salt and coriander in a mortar and pestle (khalbatta) to a coarse paste, or pulse briefly in a mixer.
- Add lemon juice if you like. Serve a small amount with bhakri, pithla or zunka.
History
Thecha comes from 'thechne', to crush. It is traditionally made by pounding chillies and garlic in a stone mortar.
Significance
Bhakri, thecha and an onion make a full meal for many working people in rural Maharashtra.