Khandeshi Mirchicha Thecha (Hot and Spicy)

Name: Khandeshi Mirchicha Thecha (Hot and Spicy)
Total time: 900 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 20 green chillies; 1/2 cup roasted peanuts; 6 garlic peeled cloves; 1 tablespoon cumin seeds; 2 pinch hing or asafoetida; 1 pinch sugar ( it enhances the taste, you can skip it too; 2 cups chopped coriander leaves along with its tender stems for extra flavour and minerals; 2 tablespoons lemon juice; 1 teaspoon salt or as per taste; 1 tablespoon groundnut oil

Vaishali Suhas @HealthisWealth

Bangalore , India

Khandeshi food refers to the special cuisine belonging to the Marathwada- Khandesh region of southern Maharashtra of India. It is full of local spices, peanuts, poppy seeds, dry coconut, jaggery , it has the hotness of red chillies and carries an unforgettable taste. Made primarily using red and green chillies, roasted peanuts, roasted coconut, garam masala and lots of vegetables like brinjal, tomato, onion, string beans, potato, leafy vegetables, this cuisine is simply one of the best cuisines of Maharashtra. I have made khandesh special green chillies chutney called Thecha which is now world famous for its spicy "zanzanit "taste which sets your ears and nose on fire and gets you sweaty with its hot taste. Excellent as a side dish for daal- rice, khichdi, chapati, paratha, as a bread sandwich spread, pakora chutney, marinade for paneer, fish, chicken and as a dip with yoghurt. Enjoy.
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Vaishali Suhas @HealthisWealth

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Ingredients

15 minutes

6 servings

20green chillies
Mango Fenugreek Chutney (Methamba)(Totapuri mango dish)
1/2 cuproasted peanuts
Mint Peanut Coriander Chutney
6garlic peeled cloves
1 tablespooncumin seeds
2 pinchhing or asafoetida
1 pinchsugar ( it enhances the taste, you can skip it too
2 cupschopped coriander leaves along with its tender stems for extra flavour and minerals
2 tablespoonslemon juice
1 teaspoonsalt or as per taste
1 tablespoongroundnut oil

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Steps

15 minutes

1

First, wash ane pat dry the green chillies. Remove the stalks and cut into halves. Wash and pat dry the coriander leaves and chop then. Then heat a heavy bottomed kadhai. Add oil to it.
2

When oil heats up add cumin seeds, hing and when they pop up, add the garlic and saute well. Then add the green chillies, roasted peanuts and saute on medium heat for 5 minutes.
3

Then add all the other ingredients and turn off the heat. Cool to room temperature.
4
5

Then pulse grind or stone grind to a rough paste. Transfer to a serving bowl.
6

Now heat up 1 tablespoon of groundnut oil and pour over the thecha. Mix well. Your delicious, mouthwatering Khandeshi Mirchicha Thecha is ready to be enjoyed.

Linked Recipes

Mango Fenugreek Chutney (Methamba)(Totapuri mango dish)

Mint Peanut Coriander Chutney

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Cooksnaps

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Vaishali Suhas @HealthisWealth

on July 04, 2025 11:42

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc