Green Chili Thecha

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 <quantity>¾<unit>cup</unit></quantity> of green chilies and cut them in half

Roughly chop <quantity>⅓<unit>cup</unit></quantity> of peeled garlic cloves

Roughly chop <quantity>1<unit>cup</unit></quantity> 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 <quantity>1</quantity> lime. The green chili thecha is ready

Enjoy with a plate of dal tadka, in a sandwich, or in any way you prefer!

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