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 (after all I am from the land of coconuts; Karnataka)!!
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!
I am sharing this with #SaucySaturdays.
Love Indian chutneys and pickles ? Then do check these out:
Ambuli Gojju/Raw Mango Chutney
Now, on to this spicy, tongue-tickling Maharashtrian delight!
A fiery 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)!!
Ingredients
- 10 to 12 green chilis/jalapenos
- 6 to 8 small garlic cloves
- 2 tablespoons roasted peanuts
- 2 tablespoons grated coconut (optional)
- A small bunch of coriander leaves/cilantro
- 1 teaspoon oil
- Salt to taste
Instructions
- 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; sauté for a few minutes till they are seared slightly and you see some brown spots on them.
- Tip in the garlic cloves and sauté for a few seconds more.
- After the chilis and garlic are seared slightly, stir in the peanuts and grated coconut.
- Stir fry for a few seconds.
- Add the coriander leaves and turn the heat off.
- Stir well and add salt to taste; let cool.
- 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.
- 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,
- Store leftovers in the refrigerator up to a week.
Notes
Use medium spicy chilies if you are making this for the first time. Once you get used to the taste, you can use a spicier chili!!
As soon as you make it, the chutney will be very spicy. It tones down in spice level by the next day.
For extra flavor and a tang in the chutney, you can add a squeeze of lemon juice in it.
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.
- 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.
- After the chilis and garlic are seared slightly, stir in the cilantro and grated coconut.
- Stir fry for a few seconds.
- Add the roasted peanuts and turn the heat off.
- Stir well and add salt to taste; let cool.
- Once cool, place in a small blender jar.
- Make a coarse paste. You can blend in bursts to slightly crush the ingredients. We do not want a fine paste. I like it a bit coarse, but you can make it as fine as you like.
- 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.
- Store leftovers in the refrigerator up to a week.
- I normally finish this off with some Indian flatbreads like:
Methi Laccha Paratha or a nice healthy Mixed Vegetable Paratha
Enjoy and Happy Cooking!!
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Very well explained recipe. Tku so much.
You are most welcome Valsala 🙂 I am glad you loved it!