Mirchi Thecha/Green Chili and Garlic Chutney

mirchi-thecha-chutney1

Mirchi Cha Thecha/Green chilli–coriander chutney (vegan) is a fiery, spicy but fresh, green coarse chutney from the state of Maharashtra (in India), made with fresh green chillis/jalapenos, coriander leaves/cilantro and garlic cloves, normally served with Jowar bhakri (flatbread made from sorghum) and bajra roti (flatbread made with pearl millet) or even regular chapattis (Indian flatbread with wheat flour)!!

The first time I got to taste this fiery, spicy but delicious chutney was in Pune (in Maharashtra) where I had gone to attend a family wedding.  On our way back to the airport, we stopped by at a local roadside restaurant to have lunch. Along with chapattis and bhakris we were served this unfamiliar coarse green chutney. One small bite of this with the bhakris and I was floored by its taste!! The spice of the green chili with the aromatic flavors of garlic and coriander along with the crunch of peanuts made me a fan for life!!

Back home, I had to try this and after scouring different blogs and seeing a myriad of mirchi cha thecha recipes, I made my own favorite combination with green chillies, garlic, peanuts, cilantro and some coconut for added flavor!!

mirchi-garlic-chutney1

Every Maharashtrian family has their own unique recipe for this tasty chutney; some add peanuts, some add coconut, some add both, some use jeera/cumin seeds along with the green chilis and garlic for a different flavor etc. I have used roasted peanuts as I love the crunch in the chutney. Addition of coconut, tones down the spice level a bit.

Traditionally mirchi thecha (“thecha” means to crush or pound in Marathi, the language spoken in Maharashtra) is pounded in a mortar-pestle, but it can easily be made in a blender. Make it as coarse or as fine as you want. Freshly made thecha is very hot! So if you are not fond of too much spice, make it the previous day and store in the refrigerator or reduce the number of chilis.  Served with a squeeze of lime or lemon juice, it is perfect as a condiment. I can assure you that you will love it too! 

For other similar chutney recipes, try : ridgegourd peel chutney, onion-coconut chutney, sweet coriander chutney, etc.

I am sharing this with #SaucySaturdays.

Hari Mirchi Thecha/Green Chili-garlic chutney
Serves 4
A spicy coarse chutney, made with green chilis, garlic and coriander leaves!!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
70 calories
7 g
0 g
4 g
2 g
1 g
58 g
51 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
58g
Servings
4
Amount Per Serving
Calories 70
Calories from Fat 37
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 51mg
2%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
8%
Sugars 3g
Protein 2g
Vitamin A
15%
Vitamin C
82%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 to 12 mild green chilis/jalapenos or 5 to 6 hot variety
  2. 6 to 8 garlic cloves
  3. 2 tablespoons roasted peanuts
  4. 2 tablespoons grated coconut (optional)
  5. A small bunch of coriander leaves/cilantro
  6. 1 teaspoon oil
  7. Salt to taste
  8. Lemon juice
Instructions
  1. Roughly cut jalapenos into 2 to 3 pieces.
  2. Coarsely chop coriander leaves.
  3. Heat a small saucepan.
  4. Add oil and once it is hot, add the green chilis; sauté for a few minutes till they are seared slightly and you see some brown spots on them.
  5. Tip in the garlic cloves and sauté for a few seconds more.
  6. After the chilis and garlic are seared slightly, stir in the cilantro and grated coconut.
  7. Stir fry for a few seconds.
  8. Add the roasted peanuts and turn the heat off.
  9. Stir well and add salt to taste; let cool.
  10. Once cool, place in a small blender jar and make a coarse paste. You can blend in bursts to slightly crush the ingredients. We do not want a paste.
  11. The best way to make this is if it is pounded in a mortar and pestle. But making it in a blender is fine.
  12. Remove to a serving bowl and serve with a squeeze of lemon juice with chapattis, rotis, or even as a sandwich spread!!
  13. Store leftovers in the refrigerator up to a week.
Notes
  1. Use medium spicy chilis if you are making this for the first time. Once you get used to the taste, you can use a spicier chili!!
  2. As soon as you make it, the chutney will be very spicy. It tones down in spice level by the next day.
  3. For extra flavor and a tang in the chutney, you can add a squeeze of lemon juice in it.
beta
calories
70
fat
4g
protein
2g
carbs
7g
more
Curry and Vanilla http://www.curryandvanilla.com/
 

Step-by-step method:

  • Roughly cut jalapenos into 2 to 3 pieces.
  • Coarsely chop coriander leaves.
  • Heat a small saucepan.
  • Add oil and once it is hot, add the green chilis.

chilis-in-pan

  • Sauté for a few minutes till they are slightly seared and you see some brown spots on them.
  • Tip in the garlic cloves and sauté for a few seconds more.

seared-chilis-and-garlic

  • After the chilis and garlic are seared slightly, stir in the cilantro and grated coconut.

added-coconut-and-cilantro

  • Stir fry for a few seconds.
  • Add the roasted peanuts and turn the heat off.

added-peanuts

  • Stir well and add salt to taste; let cool.
  • Once cool, place in a small blender jar.

mixture-in-blender-jar

  • Make a coarse paste.  You can blend in bursts to slightly crush the ingredients.  We do not want a fine paste.
  • The best way to make this is if it is pounded in a mortar and pestle.  But making it in a blender is fine.
  • Remove to a serving bowl and serve with chapattis, rotis, in sandwiches etc.

chili-chutney2

  • Store leftovers in the refrigerator up to a week.

 

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