Mirchi Thecha - Green Chillies Chutney
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.
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
- 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.
- 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.
- When the chilies cool down, grind them along with the garlic and dried coconut to a coarse mixture.
- Heat ¼ cup oil in a skillet. Add the onion and sauté till it begins to turn golden.
- Add the chili mixture and sauté on medium heat for 2-3 minutes stirring often.
- Add salt, jaggery, tamarind and roasted and ground groundnuts.
- Mix well. And cook till the jaggery has melted. Mirchi cha thecha is ready.
- Serve in small quantities with your meals.
