Mirchi Ka Thecha is a traditional Maharashtrian dish made using fresh green chilies, garlic, peanuts, cumin, salt, and oil. It is generally served as a side dish or condiment along with bhakri, bajra roti, or steamed rice and for a complete authentic Indian meal.
This Maharashtrian Delicacy is a flavourful dish that is known for its fiery taste, spicy flavors, and heat. A tiny amount of this thecha is laden with a powerful punch of flavor and heat.
Are you in the mood for something spicy and fragrant? Or if you are a fan of spicy food, then you should certainly try making this Green Chili Thecha or Mirchi Ka Thecha, because this Maharashtrian delicacy is sure to fulfill your spicy food cravings.
On this page, you will get an easy-to-follow recipe for making Mirchi Ka Thecha at home.
About Mirchi Ka Thecha
Exquisite, spicy, and flavorful — this perfect recipe for Green Chili Thecha has it all. It is an incredibly delicious side dish that is a favorite among chili enthusiasts and spicy food lovers alike.
The exorbitant flavors and various textures make this Thecha aka ‘Mirchi Ki Chutney’ a delightful taste sensation which will definitely leave your taste buds dancing with delight.
The origin of Mirchi Ka Thecha is the state of Maharashtra in western India. The use of fresh green chilies, garlic, and other spices is a common trait of Maharashtrian cuisine, and Mirchi Ka Thecha is an optimal example of this.
The combination of spicy chili and flavorful spices makes it an ideal accompaniment to many traditional Maharashtrian dishes. It can be served as a side dish for parathas, or roti. Or you can relish your homemade Green Chili Thecha along with dry snacks such as , , , , and .
This green chili thecha recipe uses green chilies. One of the great things about Mirchi Ka Thecha is its simplicity and versatility — you can use any green chilies of your choice such as peppers, serrano, or jalapeño. You can adjust the spiciness of the dish to suit your taste by using more or fewer chili peppers. So hot or mildly hot thecha depends on the chilies you are using.
For making Green Chili Thecha, you can either make a small slit on one side of each chili, roughly chop it, or use it whole. The chilies are then sautéed in hot oil with garlic cloves, roasted peanuts, cumin seeds, and salt until they are cooked through. The final dish is both appetizing and satisfying, the unique and irresistibly spicy flavor that is sure to please anyone who loves heat in their food.
The mixture is then cooled and traditionally ground coarsely in a mortar & pestle. But in modern times, a mixer grinder can also be used to give it a rustic texture and look. I have shown both methods in the video recipe on this page.
Another wonderful thing about this classic recipe is that it calls for only a few ingredients which are easily available at your local grocery store. Also, it has a good shelf life, it stays fresh for up to 2 weeks when stored in an airtight container in the refrigerator. Make it in large batches and enjoy it for up to weeks.
So, next time when you want to spice up your meal, give Mirchi Ka Thecha a try!
This Mirchi Ka Thecha
✓ pleases anyone who loves heat in their food
✓ uses 5 simple ingredients
✓ can be served as a side dish
✓ has a unique flavor and texture
✓ is a versatile dish
✓ can be enjoyed by people of all spice tolerances
✓ can be paired with flatbreads or rice
✓ can make any meal more flavorful and spicy
✓ has a good shelf life
✓ is convenient for busy days
Like most and , Mirchi Ka Thecha is also a time-saving and handy side dish that can be enjoyed in various ways. There are many different ways to incorporate Green Chili Thecha into your cooking. Below are some serving suggestions for this spicy and flavorful Maharashtrian delicacy.
Side dish: Mirchi Ka Thecha is mainly served as a side dish to traditional Maharashtrian meals. It goes perfectly well with flatbreads such as bhakri, bajra roti, or any other flatbread such as parathas. It can also accompany a comfy meal of steamed rice and . The spiciness of flavorful thecha complements the mildness of flat or bland dishes and adds an extra depth of flavor to any meal.
Serve it as a condiment or spread: Mirchi Ka Thecha can also be used as a condiment to add a spicy touch to any snack. You can spread it on sandwich bread, toast, or burgers for a delicious and spicy twist.
Dip: Using it as a dip for your appetizer or snack is a lovely choice. To make a dip, add a little amount of mirchi ka thecha with thick creamy yogurt, plain mayonnaise, or sour cream. Your delicious Mirchi Ka Thecha dip is ready for snacks. You can pair it with crispy snacks such as chips, , verki puri, almond cracker chips, crackers, or even with fresh crunchy vegetables.
Use it as a marinade: You can always mix a little amount of Mirchi Ka Thecha with your favorite marinade. Or just mix with some lemon juice and oil, and your flavorful marinade is ready. You can use it for any vegetables, chicken, or fish.
Mirchi Ka Thecha is one such dish that has a long shelf life, so it can be made in a large batch and stored for later use. Below are some storage suggestions for this flavorful and spicy treat:
Airtight container: To maintain the freshness of Mirchi Ka Thecha it is best to store it in an airtight container in the refrigerator. To store, transfer the cooled thecha to an air-tight container and refrigerate. This thecha keeps fresh and flavorful for up to 2 weeks.
Glass Jar: If you want to store it for a longer period, then consider using a sterilized glass jar, this way it stays fresh for up to 1 month. To store thecha this way, place it in a sterilized glass jar and add 1/3 cup of hot oil. Then close tightly with the lid, and store it in a cool and dry place for up to 1 month.
Freezing: This mirchi ka thecha can also be stored for up to 3 months when stored in a freezer. To freeze, place the thecha in an airtight container or a plastic bag and freeze for up to three months. Alternatively, freeze them in ice cube trays. Once frozen, transfer them to a ziplock bag and freeze them again. Make sure to thaw the thecha in the refrigerator before using it. It’s important to keep in mind that the quality of the thecha may decrease over time. So for the best flavor and texture, it’s advised to use it within the suggested time frame.
Tips & Tricks to make the Best Mirchi Ka Thecha
Mirchi Ka Thecha is a traditional Maharashtrian dish which is very simple and easy to make. It really doesn’t need any special cooking skills, but having some suggestions in mind can surely help you make perfect mirchi ka thecha each time!
Use fresh chili peppers: Green chili is the main ingredient for the mirchi ka thecha recipe, so make sure that you use fresh green chilies that are firm and not wrinkled for the best taste, heat, and flavor. I used small green chilies which are hot. You can also use serrano or jalapeño peppers in the recipe.
Spiciness can be adjusted: The level of spiciness of this thecha depends on the chilies you have used. You can make it more or less spicy by using different varieties of chili peppers. If you prefer making it less spicy, then it is advised to use either less hot chilies or de-seed them.
Additional ingredients: I made a very common and very simple thecha recipe. It uses minimum ingredients. But you can also add other ingredients such as jaggery and tamarind paste or give the dish a sweeter and tangy taste. For a more nutty flavor and texture, you can also add about 1 teaspoon of roasted sesame seed powder. You can also add red chili powder to this thecha if you want to make it hotter.
Grinding: The traditional way of making Hari Mirchi Ka Thecha is to grind it coarsely in a mortar and pestle until it has a rustic texture and appearance. But you can also use a mixer grinder to keep things simple. It is traditionally coarsely ground, but you can also blend it into a smooth paste.
Cooking: To cook the thecha properly, it is suggested to cook on medium heat until the chilies are cooked through and until the chilies have blisters. For 100 grams of chilies it would take around 8-9 minutes.
Serving: Mirchi Ka Thecha is a versatile dish that can be used in a variety of ways. It can be used as a side dish, condiment, marinade, or even as a spread.
Storing: Make sure to store the thecha properly to keep it fresh. Store it in an airtight container in the refrigerator or freezer.
Precautions: Sometimes chopping peppers can irritate the hands and eyes. To avoid this, apply a little oil on the hands before chopping. Also, wash your hands thoroughly after handling them and avoid touching your face or eyes.
Mirchi Ka Thecha can be made in many delicious ways and enjoyed in various ways. There are some variations you can try to make it more suitable for your tastebuds.
Here are a few samples to make this thecha:
Garlic-free Thecha: If you don’t like garlic, then you can surely make it without garlic. It would still be spicy but it would change the flavor profile.
Tamarind Thecha: To make tamarind thecha, add about 2 tablespoons of tamarind paste to the recipe. It will give the thecha a tangy aftertaste. This variation is ideal for those who like a balance of spicy flavors.
Jaggery Thecha: If you like sweet-tasting thecha, then you can add some jaggery powder to this recipe. The sweetness for jaggery will balance the spiciness of this thecha.
Sesame Seed thecha: If you like sesame seeds in your spicy dishes then you can also add some roasted and powdered sesame seeds to it.
Coconut Thecha: You can also add some freshly grated or desiccated coconut to the thecha recipe. It will give this thecha a nutty texture and rich coconutty flavors.
What type of chili peppers should I use for Mirchi Ka Thecha?
The most commonly used chili in this recipe is small Indian green chili peppers which are hot. But you can replace them with other chilies such as serrano or jalapeño peppers.
Can I make Mirchi Ka Thecha less spicy?
Yes, adjusting the spice levels of this thecha is possible. To make it less spicy, use mild hot peppers or de-seed them before using.
How long can I store Mirchi Ka Thecha?
Mirchi Ka Thecha stays well for up to two weeks when stored in an airtight container. To have a longer shelf life, you can also freeze it in a ziploc bag or an airtight container for up to 3 months.
Can I use other ingredients to make variations of Mirchi Ka Thecha?
Yes, you can use other ingredients such as tamarind paste, jaggery, peanuts, coconut, tomatoes, and sesame seeds to make variations of the traditional recipe.
How to serve Hari Mirchi Ka Thecha?
How to grind the thecha?
The authentic way of making Mirchi Ka Thecha is to grind it coarsely in mortar and pestle. But it can also be made using a mixer grinder.
Mirchi Ka Thecha (Step-by-step photo instructions)
How to make Mirchi Ka Thecha
- Place green chilies on a chopping board. Remove the stems and cut each chili into 2-3 pieces, or roughly chop them.
- Heat a wide pan over medium heat. Once hot, add peanuts to the pan and dry roast on medium heat for 3-4 minutes or until they are roasted, while stirring continuously. Transfer roasted peanuts to a bowl and de-skin them. Keep them aside for later use.
- Heat oil in the same pan over medium heat. Add the cumin seeds and allow them to crackle. Then add the garlic cloves and saute until they turn slightly golden. After that, add the green chilies and saute for a few minutes or until they have blisters.
- Next, add roasted peanuts and saute them for 1 minute. Turn off the heat, add the salt and stir well.
- Let it cool at room temperature, and grind it coarsely in a mortar and pestle. Alternatively, you can also use a blender to coarsely grind the green chili mixture.
- Serve the Green Chili Thecha is ready, serve it with bhakri, rotis, or even Dal and Rice. Or store mirchi ka thecha in a sterilized airtight container in the refrigerator for a week or two and use as required.