Green chilli thecha! 4-ingredient chili dip!

Green chilli thecha is a rustic, super-flavourful chutney/dip from Maharashtra prepared using green chillies and roasted peanuts. I had never heard of thecha until a few years ago, when my friend Gayatri, who is from Maharashtra, brought me some of her homemade green chilli thecha to taste. One bite and I was hooked! I kept eating it by the spoonful all day long and it took all my strength to save some for my husband. It was SO good!

Thank you Gayatri for introducing me to this addictive chili dip 🙂 Something really magical happens when spicy, smoky, roasted chillies are mixed with roasted peanuts. This chutney is so good, you will keep going back for more!

In Marathi, this chutney is called Hirvi mirchi thecha.

Hirvi – Green, Mirchi – Chillies, Thecha – crushed chutney

What makes Green chilli thecha special?

• Smoky and spicy from the chillies.
• Nutty from the peanuts.
• Vegan.
• Easily made oil-free.
• Quick!
• Easy!
• Needs only 4 ingredients!
• Make it hot or mild by using chillies/chiles of your choice.

What kind of chillies to use in green chilli thecha?

Green chilli thecha can be prepared using any type of green chillies. I do have a personal favourite though, Hatch chiles! Every summer when New Mexico Hatch chiles are in season, thecha is something that I make EVERY week! If you are looking for Hatch chile recipes, I highly recommend you give this a try! Choose the one that suits your spice level, including but not limited to the following list.

• Spicy Indian green chillies(traditionally used)
• Indian pakoda chillies.
• Hatch chiles (Personal favourite!)
• Anaheim peppers.
• Poblano peppers.

Personally, I like the chillies that are medium spicy and big on flavours, varieties like Hatch, Anaheim or the Indian pakoda chillies. Hatch chilies are a personal favourite! They come in mild-hot varieties. I prefer using the medium/hot Hatch chiles in thecha.

What are Hatch chiles?

Chili/Chilli is spelled as chile in Spanish speaking regions! 

Hatch chiles or New Mexico chiles are grown in the Hatch Valley region of New Mexico, hence the name. They are a very flavourful variety of chiles, tasting quite similar to Anaheim peppers but can be spicier. In a world, where nearly every vegetable is available throughout the year, Hatch chili still remains seasonal, available only from late July through September. With such a short growing season, I get doubly excited to see these beauties in the market and bring home a batch every week 🙂

Check out these other dips recipes on the site!

• Coconut chutney recipe
• Middle eastern yogurt sauce

Green chilli thecha using Hatch chiles

Shwetha

Vegan green chilli/chile dip to go with flatbreads or rice.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine Indian

Servings 3 people

Equipment

• Mortar pestle or blender or food processor

Ingredients

  

• 400 grams Hatch green chiles or choose a variety based on your spice level and availability.
• 100 grams roasted peanuts/groundnuts skin removed
• 4 cloves garlic
• ½ tsp oil
• salt

Instructions

 

• Roast peanuts, if they aren't already roasted.
• In a pan, preferably cast iron roast the green chillies until they get a nice char. I like the smoky flavour charring brings.
• When the chillies are half done, add in the garlic, so that they get roasted along with the chillies. Add in the half tsp oil if needed.

  Note: Keep an eye on the garlic. Take care not to burn them.
• Once the chillies are charred turn off the heat and let the chillies cool down.
  
• De-skin and de-seed the chillies if needed, as the seeds and skin of certain varieties of chillies may be hard to chew.
• Chop the chillies.
  
• Add chopped chillies, roasted peanuts, roasted garlic and salt into a food processor/blender.

  Blend in pulses, into a coarse chutney.

  Alternatively, the traditional method to crush would be to use a mortar and pestle.
  
• Taste and adjust the salt.

Optional – Tadka/hot oil seasoning

• Heat a teaspoon of oil.
• Add 1/4 tsp of cumin seeds and a pinch of hing.
• Pour spices and oil over the thecha.

Video

Notes

• 400 grams is about 5-6 hatch chile or pakoda varieties of chillies.
• Thecha is a rustic, coarsely ground chutney. So when using an electric blender, blend in pulses so that it remains coarse. 
• Traditionally, green chilli thecha is prepared using spicy Indian green chillies. I love using Hatch chiles when they are in season. You could also use the milder Indian pakoda chillies, Anaheim peppers, Poblano peppers etc.
• Enjoy Thecha with rice, all kinds of rotis, breads and flat breads! 

Keyword hatch chile recipes, thecha

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