Red Chilli Thecha (Maharashtrian Style)
Red Chilli Thecha, a fiery and flavorful chutney, is a popular side dish in Maharashtrian cuisine. Known for its spicy and tangy flavor, it’s an absolute treat for those who love bold, spicy foods. Typically served with khandeśhī dāl, bhākari (a type of flatbread), or boondi raita, this side dish adds a zesty kick to your meal. Thecha, often made with fresh red chilies, garlic, mustard seeds, and a simple tempering, is a must-try for spice lovers. Here’s how to make this vibrant and tasty condiment at home!
Ingredients for Red Chilli Thecha
| Ingredient | Quantity |
|---|---|
| Fresh Red Chilies | 15 whole |
| Garlic Cloves | 15 cloves, peeled |
| Sunflower Oil | 2 tablespoons |
| Mustard Seeds | 2 teaspoons |
| Asafoetida (Hing) | 1/2 teaspoon |
| Salt | To taste |
Nutritional Information (Approximate per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 45 kcal |
| Fat | 4.5 g |
| Carbohydrates | 2 g |
| Protein | 1 g |
| Fiber | 1 g |
| Sodium | 160 mg |
Preparation & Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 minutes | 20 minutes | 30 minutes |
Servings
| Servings |
|---|
| 4 |
Instructions for Making Red Chilli Thecha
-
Prepare the Chili-Garlic Paste
Begin by washing the fresh red chilies thoroughly. Remove the stems and cut them into smaller pieces. Place the chopped chilies, peeled garlic cloves, and salt into a blender or food processor. Grind them into a smooth or coarse paste, depending on your preference. -
Tempering the Spices
In a small tempering pan (tadka pan), heat the sunflower oil over medium heat. Once the oil is hot, add the mustard seeds and let them splutter for about 10 seconds. Add the asafoetida (hing) and let it fry for another 20 seconds. -
Combine the Tempering with the Chilli Paste
Carefully pour the hot tempering into the ground red chili and garlic mixture. Stir well to ensure that the spices are evenly distributed throughout the paste. -
Serve
Your spicy Red Chilli Thecha is now ready to be served! It pairs wonderfully with traditional Maharashtrian dishes like khandeśhī dāl, bhākari, or boondi raita. This fiery chutney adds an irresistible kick to your meal and is sure to be a hit with those who enjoy bold flavors.
Tips for the Perfect Thecha:
- Chili Variety: Use fresh, red, hot chilies for the best flavor. Adjust the number of chilies based on your spice tolerance.
- Grind Coarsely: For a more rustic texture, grind the ingredients coarsely. If you prefer a smoother paste, grind it longer.
- Serving Suggestions: Red Chilli Thecha is traditionally served with khandeśhī dāl (a lentil dish), bhākari (flatbread), and boondi raita (yogurt-based side dish). However, it also goes well with steamed rice, parathas, or even as a dip for snacks.
Conclusion
Red Chilli Thecha is a fiery, flavorful addition to any meal, and it’s incredibly easy to prepare with just a few simple ingredients. Whether you’re looking to add spice to your lunch or want to impress your guests with a zesty Maharashtrian side dish, this recipe is sure to become a favorite. Enjoy the bold flavors of this traditional chutney and experience the heat and aroma of authentic Indian spices!
