Green Chilli Thecha Recipe

Craving bold, fiery, flavours? Maharashtrian green chilli thecha is guaranteed to liven up any meal with minimal effort. Made from blistered green chillies, garlic, and fresh herbs, it’s a recipe you must add to your Indian cooking repertoire.

One of my main passions in life is preserving authentic, regional recipes. As time goes by and the world becomes both increasingly globalised and urbanised, many staple inexpensive provincial dishes get left by the wayside in favour of more on-trend, fancy foods.

Maharashtrian thecha — often called “farmer’s food,” — definitely falls into the primary category. It’s being eaten less and less by newer generations of cooks. Let’s change that!

Hopefully, by publishing this recipe on my blog, I can help drive interest to the chutney. It certainly deserves it, as the dish is packed with bright, vibrant flavours.

It’s spicy, tongue-tingling, with notes of sharp, fresh, and fruity apple-like flavour from the chillies, combined with a pungent buttery heat from garlic, umami savouriness from salt, and a tang of citrus from fresh coriander leaves.

If you just can’t get enough of spice, this green chilli thecha deserves a place on your dinner table every night. And if you’re a fan of authentic hidden gem dishes, this recipe isn’t to be skipped.

❓What is Thecha Chutney?

Green chilli thecha (hirvi mirchi thecha or mirchi cha thecha) is a beloved Maharashtrian condiment made from oil-sauteed green chillies and garlic which are pounded with salt until they break down into a fiery, tongue-tingling paste.

In English, we’d call thecha “green chilli chutney,” although it’s not as loosely textured as more universal dips like hari chutney.

Thecha has been essential to Maharashtrian cuisine for centuries, particularly in rural areas. It’s sometimes the only thing farmers can afford to eat with jowar roti, resulting in the iconic bhakri thecha combination. However, it also works incredibly well to add flavour alongside any assortment of Indian foods.

🌶️ What is Green Chilli Thecha Made Of?

Every family across Maharashtra likely makes thecha in a slightly different way.

We’ll cover this in more depth under the sub-heading “optional additions and variations.”

My version only requires five ingredients — all easily found in any grocery store or supermarket. Having so few ingredients also means it’s vegan, nut free, gluten free (GF) and soy free.

These staple ingredients are enough to make an explosively flavoursome condiment. With green chilli thecha, it’s all about the method used to bring out the most intense flavours.

🌿 Optional Additions and Variations

I decided to make my thecha without peanuts for two reasons: Firstly, it’s the more rustic/village-style version, with fewer ingredients (and sometimes those recipes are the tastiest — the real ones know!), and secondly, it means this green chilli thecha is nut free.

However, many people make thecha with peanuts. Peanuts — a common ingredient in Marathi cuisine, featuring dal bhaji, bharli vangi, and sabudana vada, to name but a few dishes — offer a nutty, mature flavour and crunchy texture. It’s an easy, inexpensive way to level up your thecha in a completely authentic way.

Want a nutty flavour without peanuts? Use toasted sesame seeds for the same effect.

Another common addition is cumin seeds, which complement garlic’s naturally sweet, buttery tones while providing an extra nuance of warm earthiness.

🧑‍🍳 Step-by-Step Instructions for Green Chilli Thecha

Aside from prepping the ingredients (de-stemming and peeling garlic), there are only two simple steps to make green chilli thecha:

And that’s it! Can you believe green chilli thecha takes less than 10 minutes to whip up? And that’s being generous (accounting for all the time it takes to peel pesky garlic cloves!).

While this outline is a good place to start, I’ve included more detailed instructions `(including timings) in the recipe card below. `

🧑‍🏫 Expert Tips for Perfect Green Chilli Thecha

In the countless years I’ve been perfecting my Maharashtrian cooking, I’ve tried every method of making thecha — varying the ingredients, cooking method, and way of crushing everything — in the hunt for the perfect technique.

The recipe is far too simple for there to be much advice I can give you. But there is one crucial thing to remember.

No matter what any “kitchen hacks” tell you, using a mortar and pestle is essential. I’d argue the only time you shouldn’t use one is when you physically can’t (and don’t have someone to do the hard work for you!). Otherwise, it’s 100% worth investing.

There’s a massive difference between crushing and chopping food. Crushing “bruises” the food, breaking open more flavour cells. You know what that means? More intensity of flavour!

There’s a good reason why green chilli thecha is always made with a mortar and pestle. Remember, when it comes to cooking traditional dishes, ancestors (nearly) always know best!

📋 FAQs

🫓 What is Thecha Eaten With? Serving Suggestions

Green chilli thecha is an incredibly versatile condiment. It can be served with other dishes or even used as an ingredient while cooking.

By far the most beloved (and traditional) pairing is thecha and bhakri. Bhakri are gluten free flatbreads made from jowar (sorghum), bajra (pearl millet), rice, or nanchi (finger millet).

The hearty, filling flatbreads are torn into pieces just big enough to scoop up the fiery thecha. A smashed onion is always served on the side, completing the authentic Maharashtrian farmer’s meal.

Aside from bhakri, you can also serve green chilli thecha with thalipeeth, paratha, or simple poli (chapati).

Alternatively, thecha with rice may be less traditional, but is no less delicious. Pair with Maharashtrian favourites like varan (dal), bharli vangi (stuffed eggplants), pithla, vangi batata bhaji, etc.

You can also cook with thecha — Imagine using green chilli thecha as a marinade, spicing up roast potatoes, and potato wedges, or mixing it into stuffing for parathas. The possibilities are endless!

🫙 How to Store Green Chilli Thecha

You can store green chilli thecha for up to a week in the fridge. Choose an airtight container always use a clean spoon to take out a portion.

Thecha also freezes well. Here’s a great kitchen hack: Use an ice cube tray to freeze small, serving-sized portions of the thecha.

There’s no need to reheat green chilli thecha after storing. Thecha is commonly eaten at room temperature or cold, making it extremely low-effort!