Mirchi Thecha

Mirchyacha thecha is an authentic Maharashtrian dish. It’s made in almost all Marathi household and the recipe varies from region to region and house to house. Some people use only chilies and garlic, whereas some add roasted peanuts and coriander leaves. Some even add grated coconut and cumin seeds too. It’s an extremely spicy chutney which is usually served with rice or jowar bhakri. It tastes good even with the most humble dal chawal or the varan bhaat. A spoon of freshly squeezed lemon juice tastes absolutely fantastic with it. The aunthetic way to prepare them

is to pound them in a traditional way using a stone or wooden or marble mortar and pestle. Incase you are using a mixer grinder, ensure that you just blitz it for few seconds. Or else it will become too pasty.

You can adjust the slice level by increasing or decreasing the amount of green chilies. You can double the recipe and store it in airtight containers inside the refrigerator for upto a week or so. I prefer adding some roasted peanuts and fresh coriander leaves too while making this. This mellows down the strong garlic flavour, of which I am not a big fan.

Ingredients:

• Green chilies 2-3
• Salt to taste
• Garlic cloves 5-6
• Roasted peanuts 1 tbsp
• Coriander leaves 1/2 cup
• Oil 1 tsp

Method:

• Add oil in a kadhai and roast the green chilies and garlic.

• Add salt and coriander leaves and saute for a minute.
• Add the roasted peanuts and make a coarse paste in a mortar and pestle or a mixer. Do not make a fine paste or add water.
• Serve with rice and dal. It will stay refrigerated for 3-4 days.

Notes:

• Increase or decrease the amount of green chilies according to the type of chilies used.
• You may omit the peanuts if desired. One may add a tablespoon of grated coconut too.
• Some people use red chilies and make a reddish coloured thecha.