This Peanut Chilli Thecha – Green Chilli Peanut Chutney is made with green chillies, garlic, and roasted peanuts, all blended together to make a spicy chutney.

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Ingredients needed for Peanut Chilli Thecha – Green Chilli Peanut Chutney

Green chillies, garlic, roasted peanuts, salt, and oil. Perfect to be paired with roti or rice it is easy to make and can be used in different ways.

Method for Peanut Chilli Thecha – Green Chilli Peanut Chutney –

First, in a deep bottom pan or skillet, add in the green chillies on high heat. Also add in the garlic cloves. Further, cook, stirring often, until the skins char and blister all over. Turn them to get all the sides evenly for about 4 to 5 minutes.

Further add in 1/2 tsp oil and stir. Take out the garlic and set in a mortar and pestle or else it can burn quickly. Furthermore, let the green chilies’ blister for another 3 to 4 minutes. Add in the salt and mix well. Turn off the heat and transfer the green chilies’, to a mortar pestle and grind them coarsely, along with ground roasted peanuts. You can also use a blender and grind for a few seconds, however, I prefer using a mortar and pestle. It provides more texture. Enjoy with roti, naan or thalipeeth.

Thecha is on the high end of the heat scale because of the green chilies. If you prefer less spicy you can look for less spicy jalapenos and remove the seeds and ribs.

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Peanut Chilli Thecha – Green Chilli Peanut Chutney

Shilpa

This Peanut Chilli Thecha – Green Chilli Peanut Chutney is made with green chillies, garlic, and roasted peanuts, all blended together to make a spicy chutney.

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Prep Time 2

Cook Time 15

Course Main Course, Side Dish

Cuisine Indian

Servings 6

Equipment

1 skillet or deep bottom pan
1 mortar and pestle

Ingredients

150 grams green chillies (long, less spicy kind or jalapeno peppers)
9 garlic cloves
1/3 tsp oil of choice
1 tsp salt
3/4 cup ground and roasted peanuts (3/4 cup of ground powder)

Instructions

In a deep bottom pan or skillet, add in the green chillies on high heat. Also, add in the garlic cloves. Cook, stirring often, until the skins char and blister all over. Turn them to get all the sides evenly for about 4 to 5 minutes.
Further add in 1/2 tsp oil and stir. Take out the garlic and set in a mortar and pestle or else it can burn quickly. Let the green chilies’ blister for another 3 to 4 minutes.
Add in the salt and mix well. Turn off the heat and transfer the green chilies’, to a mortar pestle and grind them coarsely, along with 3/4 cup ground roasted peanuts. You can also use a blender and grind for a few seconds, however, I prefer using a mortar and pestle. It provides more texture. Enjoy with roti, naan or thalipeeth.

Notes

I tend to dry roast peanuts and store them. You can dry roast them on a pan, wait for them to cool and grind them in a blender just before using them for thecha. you need 3/4 cup of peanuts after roasting and grinding. So basically, the powder needs to be 3/4 cup.

Keyword Green chilli maharashtrian thecha, Green Chilli Thecha, Hirvi mirchi, Peanut thecha, Spicy green chilli peanut thecha, Thecha recipe

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