Mirchi Cha Thecha /Green chilli–coriander chutney is a fiery, spicy but fresh, green coarse chutney from the state of Maharashtra (in India), made with fresh green chillies , coriander leaves/cilantro and garlic cloves, normally served with Jowar bhakri and bajra roti or even regular chapattis
The grainy, super thick and delicious thecha is usually paired with bhakri, a kind of Maharashtrian flat-bread and can be stored for upto two-three days depending on the ingredients you use and the amount you have prepared.
It is traditionally made using a mortar or pestle, but nowadays many people prepare it using a mixer-grinder too
INGREDIENTS :-
8-10 green chillies
6-7 cloves garlic
½ cup fresh coriander washed and chopped
4-5 tbsp roasted groundnuts (peeled, pound into coarse powder)
Salt to taste
2 tbsp oil
METHOD
Dry roast green chillies on a griddle.
Roast from all the sides till slight burn marks are there.
In a mortar add garlic and salt, smash/pound with pestle.
Add roasted chillies one by one and continue pounding.
Once all chillies are done add coriander and pound it. Mix everything nicely with spoon.
Heat oil in a pan, add ready chilli mixture and groundnuts powder.
Fry for 2-3 mins on medium flame.
Remove to a serving bowl and serve with chapattis, rotis, thalipeeth
Store leftovers in the refrigerator up to a week.
This is ready to serve.
This Maharashtrian versatile thecha is very good combo for Roti / bhakri / bread /chapati or any snacks.
NOTES
Use medium spicy chilies if you are making this for the first time. Once you get used to the taste, you can use a spicier chili!!
As soon as you make it, the chutney will be very spicy. It tones down in spice level by the next day.
For extra flavor and a tang in the chutney, you can add a squeeze of lemon juice in it.
