Green Chili Thecha
30m
Thecha is a fiery condiment from the state of Maharashtra, located on India's western coast.
It's often eaten with rotis or a variety of millet flatbreads, but it's equally as delicious in sandwiches or anywhere you'd use a chutney or pickle.
Thecha can be made with green or red chilies—just pick something that suits your spice tolerance—, and it can be kept in the refrigerator for up to ten days.
Trim ¾ cup of green chilies and cut them in half
Roughly chop ⅓ cup of peeled garlic cloves
Roughly chop 1 cup of fresh coriander leaves
Place the garlic and the green chilies in a pan over medium heat, and dry roast until they begin to blister. Stir occasionally to get even coloring
Put the roasted chilies and garlic into a mortar and pestle. Add salt to taste and pound until it reaches a coarse and chunky paste consistency
Add the chopped coriander and mix
Transfer to a bowl and add the juice of 1 lime. The green chili thecha is ready
Enjoy with a plate of dal tadka, in a sandwich, or in any way you prefer!
Yield ½ cup
Green Chili
¾ cup
Peeled Garlic
⅓ cup
Fresh Coriander
1 cup
Lime
1
Salt
To taste
Equipment
Mortar and Pestle