Mirchi Cha Thecha is a spicy chutney a Maharashtrian speciality made with fresh green chillies.
Chutneys have been an integral part of Indian Meal it zings up a simple meal and takes it another level.
Mirchi Cha Thecha is a semi-dry form of chutney made with little or no water therefore it stays for a longer period without refrigeration.
I guess being born and brought up In Mumbai I feel equally at home with Maharashtrian cuisine as much as I am with Mangalorean food plus the coastal line also helps.
Traditionally Mirchi Cha Thecha is farmer’s staple meal accompanied with Bhakris made from millets like Jowar, Bajra, Nachni etc. It also goes well with a simple Dal – Bhaat or even Khichdi.
Ideally, Thecha tastes best when it is ground in a traditional stone grinder, the Patta Silbatta, unfortunately, I don’t own one ( A Patta Silbatta is in my to-buy list), therefore, I had to make do with an Electric mixer.
Make sure you just coarsely grind this chutney the right texture is important. It is easier to control the texture in a hand grinder but in an electric mixer, you have to pay attention.
Another ingredient I have to point out is the right kind of salt used to make this chutney it is best to use Sea salt or Khada Namak as we call it. This makes a hell of a difference to this spicy chutney.
The variety of chillies used in making this Thecha depends on how high you are willing to go on the spice meter. I prefer using a mix of spicy and medium spicy chillies.
The procedure is very simple I have demonstrated in a video below.
MIRCHI CHA THECHA
YIELD: 200 GMS
TIME: 15-20 MINS
|Green Chillies||100 gms|
|Cumin Seeds||2 Tea Spoons|
|Sea Salt||1 Tea Spoon|
|Peanut Oil||2 Tablespoon|
|Garlic Pods||6-7 pods|
|Lime Juice||1/2 Lime|