Thecha Recipe | Green Chili Relish Recipe

green chili thecha recipe

A condiment tray in a Marathi household’s kitchen is worth checking out. It has a wide range of pickles, relishes, chutneys and condiments that are made from scratch and form an important part of the daily meal. Be it wood apple chutney, raw mango pickle, or thecha, everything is so different and delicious in its own way. For a foodie like me, that’s one of the major perks of getting married into a Maharashtrian family. You get to explore a great deal in terms of food and culinary habits and you learn the techniques you hadn’t imagined before.

The Ingredients and Textures

Thecha is chunky chutney of green chilies. For the sake of simplicity, let’s just say it’s an Indian version of green chili relish. Garlic is the next main ingredient and the rest of it varies from region to region. This thecha recipe belongs to the Khandeshi region of Maharashtra. It gets it characteristic tang from tamarind and sweetness from jaggery. The sweet notes help balance the hotness of the chilies. Apart from that, it has roasted groundnuts that make the texture furthermore intricate. The chilies are roasted on medium heat and tossed constantly. They get a browned and acquire a smoky flavor. You could roast the chilies on open fire if you wish to impart smokiness that’s more intense.

Once you taste this thecha recipe, you would wonder why you ever bought condiment packets when you can whip them up a home without adding any synthetic preservatives.

Storing and Serving the Thecha

Thecha stays good for a week, beyond which its taste begins to change. You can store it in condiment bowls or condiment cups with lids and refrigerate it. When it comes to serving the thecha, you have to be careful. It’s very hot and hence served in very small quantities along with the meals that usually comprise of bhakri and bhaji, i.e., pearl millet flatbread and a vegetable or meat side dish. Taking one teaspoon at a time is the typical norm. If you want to have some more, you can go for a second helping.

Let’s see how to make Maharatrian Hirvya Mirchi cha Thecha now. Hirvi mirchi literally mean green chili in Marathi.

5.0 from 7 reviews
Thecha Recipe | Green Chili Relish Recipe
 
A hot relish made with green chilies and garlic and has sweet and sour notes of jaggery and tamarind. Maharashtrian thecha tastes great with bhakri, which is bajra/pearl millet flat bread.
Author:
Recipe type: Condiment
Cuisine: Indian, Maharashtrian
Serves: 1
Ingredients
  • Green chillies – 50, mildly hot variety, stems removed
  • Onion – 1 medium, finely chopped
  • Garlic – 10 cloves
  • Dried coconut – 2 tbsp, shredded
  • Roasted and Ground Groundnuts – 3 tbsp
  • Tamarind – 2 tbsp, washed and pat-dried
  • Jaggery - 3 tbsp, chopped
  • Salt – to taste
  • Oil – ¼ cup + 1 tsp
Instructions
  1. Heat 1 tsp oil in a skillet.Add garlic and sauté it on medium heat till it gets golden-brown spot and loses its raw smell. Remove it onto a plate.
  2. Add the green chilies in the remaining oil and sauté them on medium heat till they get some brown color. Remove them onto a plate.
  3. When the chilies cool down, grind them along with the garlic and dried coconut to a coarse mixture.
  4. Heat ¼ cup oil in a skillet. Add the onion and sauté till it begins to turn golden.
  5. Add the chili mixture and sauté on medium heat for 2-3 minutes stirring often.
  6. Add salt, jaggery, tamarind and roasted and ground groundnuts.
  7. Mix well. And cook till the jaggery has melted. Mirchi cha thecha is ready.
  8. Serve in small quantities with your meals. Enjoy!

Mirchi cha Thecha Recipe with Step by Step Pictures Below


Step 1

For the preparation for thecha, take 50 green chilies of mildly-hot variety. Rinse and pat them dry. Also, remove their stems. Chop the onions and lay out the other ingredients out on a plate in advance.

Preparation of ingredients for Hirvi mirchi thecha recipe


Step 2

Heat 1 tsp oil in a skillet. Add 10 cloves of garlic.

adding oil and garlic in a skillet


Step 3

Sauté it on medium heat till it gets golden-brown spot and loses its raw smell. Remove it onto a plate.

sauteing garlic till its gets slightly brown


Step 4

Add the green chilies in the remaining oil.

adding chilies to saute


Step 5

Sauté them on medium heat till they get some brown color. Toss often. Remove them onto a plate.

sauteing green chilies


Step 6

When the chilies cool down, transfer them in a grinder jar and add the garlic and 2 tbsp dried coconut.

sauteed chilies in mixer with coconut and garlic


Step 7

Grind it to a coarse paste.

grind to a coarse paste


Step 8

Heat 1/4 cup oil in a skillet. Add 1 medium finely chopped onion and sauté till it begins to turn golden.

Sauteing onions in oil


Step 9

Add the chili mixture and sauté on medium heat for 2-3 minutes stirring often.

adding ground chili mixture to the oil when onions become golden brown


Step 10

Add salt to taste, 3 tbsp jaggery, 2 tbsp tamarind and 3 tbsp roasted and ground groundnuts.

add salt, jaggery,roasted ground nut powder and tamarind


Step 11

Mix well. And cook till the jaggery has melted. Mirchi cha thecha is ready.

cook till jaggery melts


Step 12

Once cooled, transfer it to small condiment jars. Serve in small quantities with your meals. Enjoy!

Thecha Recipe | Green Chili Relish Recipe is now ready

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12 Comments

  • Reply
    Swapna Jahgirdar
    April 15, 2017 at 8:27 am

    which part of maharashtra do you get this kind of thecha? i have never seen anything like this, good

    • Reply
      Monica
      April 17, 2017 at 4:03 pm

      This one is popular in regions like Jalgaon, Satara and Sangli.

  • Reply
    Shantanu Patil
    June 14, 2017 at 6:30 am

    thecha agdhi mast distoy…mi jalgaon cha aahe…majhi aai achach thecha banavte.. god, ambat, jhanjhanit.. tumhi pan jalgaon che aahat ka?

    • Reply
      Monica
      June 14, 2017 at 4:22 pm

      thank you. nahi..me jalgaon chi nahiye 🙂

  • Reply
    Ashley Austad
    June 24, 2017 at 5:48 pm

    Woah! Those area lot of chilies. It looks intriguingly yummy though. Can I use jalapenos to make this condiment?

    • Reply
      Monica
      June 26, 2017 at 5:59 pm

      Hello Ashley. Yes, you can use jalapenos to suit your tolerance level to hotness. And you can spread it sparingly on a buttered, lightly toasted bread.

  • Reply
    Sujata Pant
    June 30, 2017 at 12:54 pm

    thecha looks tempting .. i bet the sweet n sour combo tastes great with chilies

    • Reply
      Monica
      July 1, 2017 at 4:55 pm

      Hi Sujata. Yes, the sweet and sour pairs really well with the chilies.

  • Reply
    roshni
    September 5, 2017 at 9:02 am

    very tasty. HOT+ spicy + tangy + sweet

  • Reply
    Leena bhalla
    September 24, 2017 at 1:17 pm

    Mouth watering after seeing this. Such a wow recipe.

  • Reply
    Dominique
    October 3, 2017 at 11:53 am

    do you actually eat it? i mean seriously? How can someone possibly eat that, that looks VERY VERY VERY HOT and SPICY for any non indian.

    • Reply
      Monica
      October 4, 2017 at 5:24 am

      Hello Dominique. Yes, we actually eat this. And yes, it is definitely hot. I suggest you use mildly hot chilies, whichever you like. Jalepenos would work too. It is the combination of sour, sweet, and hot that you are looking for and you can certainly adjust each kind of taste according to your preference. 🙂

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