Thecha Recipe | Mirchi Thecha Chutney

Thecha recipe with step-by-step photographs. Thecha is a facet condiment that perks up any meal, particularly if the dishes are bland. It’s a spicy condiment from the Maharashtrian delicacies and often fabricated from inexperienced or purple chillies with the addition of garlic, some herbs or spices and even coconut. My recipe options sizzling inexperienced chillies, crunchy peanuts and pungent garlic all coming collectively to create a spicy and probably the most flavorful thecha.

thecha recipe, peanut thecha recipe, shengdanayacha thecha recipe

There are lots of variations of constructing Thecha. The preferred are thecha made with inexperienced chillies and purple chillies. Like I’ve talked about above, on this submit I’m sharing thecha made with peanuts and inexperienced chillies.

Principally this thecha chutney recipe is a coarsely pounded combination made with peanuts, garlic and inexperienced chilies.

It’s also possible to name this thecha as peanut inexperienced chilli thecha or peanut thecha or shengdanayacha thecha as it’s referred to as within the Marathi language.

I make thecha two methods. One is the additional spicy and sizzling inexperienced chilli thecha made with solely inexperienced chillies and the opposite is that this model with a mixture of inexperienced chillies and peanuts.

My mother would make thecha typically with onion pakoda or aloo pakora or vada pav. Typically we might merely have it with some chapati or jowar bhakri (sorghum flat bread) or bajra bhakri (pearl millet flat bread). I additionally accompany it with paratha and even on a regular basis easy dal and rice.

We additionally desire thecha with two of our favourite Maharashtrian dishes – zunka bhakri (a thick gram flour preparation served with jowar bhakri) and bharli vangi (stuffed brinjal curry).

This peanut mirchi thecha shouldn’t be too spicy or sizzling and goes properly with any Indian meal. I make small portions and hold within the fridge for two to three days.

Whereas making thecha i desire to pound all the pieces in a mortar-pestle. I’ve noticed that the style of thecha completed in a mortar-pestle is way significantly better than the one completed in a grinder or mixer. Someway the grinder made one doesn’t style nearly as good because the one made within the mortar-pestle.

Step-by-Step Information

How one can make Thecha Recipe

1. Warmth oil after which add the garlic and inexperienced chilies and sauté for some seconds on low warmth. You needn’t make the garlic or inexperienced chillies brown. Only a mild sautéing of the garlic and inexperienced chillies will do.

Then add the peanuts and sauté stirring typically until they develop into crunchy. Put aside the thecha combination to chill.

peanuts for shengdanayacha thecha

2. As soon as the combination cools, take all of it in a mortar. Season with salt. Pound the combination with the pestle until you get a semi coarse consistency.

You possibly can choose to grind the sautéed thecha components in a small grinder or blender. Don’t grind at a stretch. Grind in intervals of some seconds to get coarse texture.

peanuts for shengdanayacha thecha

Switch the thecha to a bowl. Cowl with lid and refrigerate. Use inside 2 to three days. Serve the thecha as a facet condiment or with jowar roti or bajra roti or paratha and even with zunka bhakri or vada pav.

peanut thecha recipe, shengdanayacha thecha recipe

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peanut thecha recipe, shengdanayacha thecha recipe, peanut chutney recipe

Thecha Recipe | Mirchi Thecha Chutney

This Thecha Recipe is a spicy, crunchy and coarsely floor chutney condiment made with inexperienced chillies (mirchi), peanuts and garlic. This flavorful Mirchi Thecha Chutney brings numerous taste and perks up your meals.

5 from 2 votes

Prep Time 1 min

Prepare dinner Time 5 minutes

Whole Time 6 minutes

  • Warmth oil in a small frying pan or tawa.

  • Add the garlic and inexperienced chilies and sauté for 15 seconds on low to medium-low warmth. There isn’t any have to brown the garlic or inexperienced chillies.

  • Add the peanuts and sauté stirring typically until the peanuts develop into crunchy and crisp.

  • Carry on stirring steadily, so that there’s even browning and the peanuts don’t get burnt.

  • Put aside this thecha combination to chill.

  • In a mortar-pestle, add this combination and crush until you get a semi-coarse powder.It’s also possible to select to grind the sautéed components in a small mixer-grinder jar or blender. Don’t grind at a stretch, however grind in intervals of some seconds.
  • Serve Thecha with bhakri, paratha, vada pav, batata vada and whilst a facet dish condiment together with your on a regular basis meal.

  • Thecha retains properly for two to three days within the fridge. Preserve in a coated container. 
  • For a extra spicier thecha, improve the variety of inexperienced chillies. 
  • The recipe might be scaled to make for extra servings.

Diet Information

Thecha Recipe | Mirchi Thecha Chutney

Quantity Per Serving

Energy 90 Energy from Fats 54

% Every day Worth*

Fats 6g9%

Saturated Fats 1g6%

Polyunsaturated Fats 2g

Monounsaturated Fats 3g

Sodium 153mg7%

Potassium 98mg3%

Carbohydrates 7g2%

Fiber 3g13%

Sugar 2g2%

Protein 3g6%

Vitamin A 1IU0%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin C 7mg8%

Vitamin E 1mg7%

Vitamin Ok 1µg1%

Calcium 21mg2%

Vitamin B9 (Folate) 24µg6%

Iron 1mg6%

Magnesium 20mg5%

Phosphorus 48mg5%

Zinc 1mg7%

* P.c Every day Values are based mostly on a 2000 calorie food regimen.

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This Thecha recipe submit from the archives, first revealed on January 2014 has been republished and up to date on November 2022.

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