Khandeshi Thecha (Green Chili and Peanut Relish)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Thecha is a coarse, very hot relish pounded from green chilies, garlic and roasted peanuts. It is a classic side dish of rural Maharashtra and a mainstay of the Khandesh table, served in small spoonfuls with bhakri, zunka and dal.

Traditionally it is made with a stone mortar and pestle, which gives a rough texture. It is fiery, so a little goes a long way. Read more in Khandesh cuisine: history and what makes it different.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Aditya Mara on Pexels; Photo 2: Kunal Lakhotia on Pexels; Photo 3: Aditya Mara on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Khandeshi Thecha (Green Chili and Peanut Relish)

Author: KP Cooking Method: Pan-Frying Cuisine: Indian, Maharashtra Courses: Side Dish Recipe Keys: Nut Free Spicy Vegan Vegetarian Meals

Prep Time 10 mins Cook Time 5 mins Total Time 15 mins

Servings: 6

Description

Thecha: a very hot, coarse relish of green chilies, garlic and roasted peanuts, a classic Khandesh accompaniment to bhakri and zunka.

Ingredients

Servings

For the thecha

• 10 green chilies (about 100 g, Indian green chilies)
• ¹⁄₂ cup roasted peanuts (about 70 g, unsalted)
• 8 garlic cloves
• 1 tsp cumin seeds (optional)
• 1 tsp salt (to taste)
• 1 tbsp oil (groundnut (peanut) or neutral oil)
• 2 tbsp fresh coriander (cilantro) (chopped, optional)

Instructions

1. Wash the green chilies and dry them completely. Trim the stems. Wear gloves, as green chilies can burn your skin, and avoid touching your eyes.
2. Heat the oil in a pan over medium heat and fry the chilies for 3 to 4 minutes, turning, until the skins blister and soften. Add the cumin seeds in the last 30 seconds if using.
3. Pound the garlic with the salt in a mortar and pestle to a rough paste. Add the peanuts and pound coarsely.
4. Add the chilies and pound to a coarse, chunky paste, or pulse briefly in a food processor. Do not blend smooth.
5. Stir in the fresh coriander. Taste and adjust salt. Serve in small spoonfuls with bhakri, roti or zunka.

Note

This relish is very hot. Serve a small amount. Contains peanuts. Store in a clean, dry jar in the refrigerator and use within 4 days. Use clean, dry spoons to keep it fresh.