Spicy, nutty, and full of personality, this classic Maharashtrian thecha is the easiest way to give your everyday food a desi twist.
Somewhere between its smoky heat from green chillies, the sharp bite of garlic, and the crunch of roasted peanuts, thecha finds its magic. This Maharashtrian classic is unapologetically flavourful and instantly wakes up any simple plate of food.
Traditionally pounded by hand for that rustic texture, thecha is quick to make and needs just a few pantry staples. It’s one of those condiments you will always find in my fridge, right alongside my trusty chilli oil, homemade tomato ketchup, and green coriander chutney. If you love big, punchy flavours, this is one recipe you should save.
Jump to section: Thecha Recipe
Ingredients for Thecha
- Green Chillies: The heart of thecha recipe. Use the spicy ones for that iconic fiery kick or a milder variety if you want a less intense heat.
- Garlic: Adds a sharp, earthy depth that balances the spice beautifully.
- Peanuts: Roasted and de-skinned, they bring texture and a nutty flavour that mellows the heat.
- Coriander Stems and Leaves: A touch of freshness that brightens the chutney.
- Oil: Helps blister the chillies and garlic, and adds a smokey flavor. Use any neutral-flavored oil with a high smoke point.
- Salt: To season
Richa’s Top Tips
- Use a mortar and pestle: Thecha gets its signature texture and flavor when pounded by hand. A mixer works too, but keep it coarse.
- Adjust the heat: Green chillies vary in spice, so taste as you go. You can mix hot and mild chillies for better balance.
- Roast the ingredients right: Let the chillies and garlic blister nicely, that smoky aroma is what gives thecha its bold flavor.
- Add peanuts last: Pound or blend them at the end so they stay slightly chunky and add crunch.
Frequently Asked Questions
Thecha literally means “to pound” or “crush” in Marathi. It’s derived it’s name from the way it is made–by pounding chillies, garlic, and peanuts together to create that coarse, fiery chutney.
The basic version uses green chillies, garlic, peanuts, and oil. Some versions add coriander, sesame seeds, or even lemon juice for extra flavour.
Yes, adding a little lemon juice gives it a bright tang, and curd can make it milder if you want to balance the spice.
Thecha is a locally consumed Maharashtrian condiment that’s traditionally eaten like chutney or pickle in smaller portions. It’s loaded with good fats from peanuts, and can help you stay fuller for longer. If eaten in smal quantities, it can be quite healthy and a rich source of minerals and essential nutrients.
Thecha Dishes You’ll Love
Once you make a batch of thecha, you’ll want to put it on everything (& honestly you should). Here are a few easy, flavour packed recipes for you to try
Thecha Naan: Imagine this soft buttery thecha naan with a generous amount of butter mouth watering bold desi flavour. It’s the perfect sidekick for some dal & chilled raita on the side.
Thecha Paneer: Crispy on the outside and soft on the inside, this paneer appetizer will disappear right off the plates. Serve them hot at your diwali party and wow your guests.
Thecha Chicken: Juicy chicken pieces marinated in thecha air fried to crisp golden perfection will be the talk of your diwali get together. This one a total winner for spice lovers.
Storage Tips
- Fridge: Store Thecha in a clean, airtight glass jar for up to 3-4 days. Add a thin layer of oil on top to help preserve its freshness,flavor, and color.
- Freezer: You can freeze this thecha recipe for up to a month. Portion it into small airtight containers or silicone trays for easy use.
- Room temperature: Avoid leaving it out for more than a couple of hours, especially in warm weather, as the garlic and peanuts can turn rancid.
If you love bold, fiery flavours, Thecha deserves a spot in your kitchen. It’s quick, rustic, and adds instant excitement to any meal. Whether you pair it with bhakri, spoon it over rice, or use it as a dip for snacks, this little chutney packs a big punch.
Try it once, and it might just become your go-to condiment for when you need something that wakes up your taste buds. And if you make it, don’t forget to tag @my_foodstory, I’d love to see your versions!
Watch Thecha Recipe Video
Thecha Recipe
Ingredients
- 2 tablespoons cooking oil
- 30 green chillies whole, stems removed
- 15 garlic cloves whole
- ½ teaspoon salt
- 2-3 green coriander stems and leaves
- 2 tablespoons roasted de-skinned groundnuts
Instructions
-
Heat oil on a tava or shallow pan, add green chillies and garlic. Let them blister on all sides – this takes 2-3 minutes.2 tablespoons cooking oil, 30 green chillies, 15 garlic cloves
-
Add them to a mortar and pestle, along with salt, coriander stems and leaves, groundnuts and pound them to a coarse paste.½ teaspoon salt, 2-3 green coriander stems and leaves, 2 tablespoons roasted de-skinned groundnuts
Video
Nutrition
This article was researched and written by Harita Odedra.
The post Thecha Recipe | How to Make Thecha appeared first on My Food Story.
0 Comments