Very — it's a fiery Maharashtrian condiment. Use fewer chillies or milder ones to tone it down.

How long does it keep?

Up to a week refrigerated; the groundnut oil helps preserve it.

What do I eat thecha with?

Bhakri, jowar/bajra roti, dal-rice, or as a fiery side to any simple meal.

Thecha (Green Chilli & Peanut)

Name: Thecha (Green Chilli & Peanut)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 10 pieces Green chillies; 8 cloves Garlic; 3 tbsp Roasted peanuts; 1 tsp Cumin seeds; 1 tsp Salt; 2 tbsp Anveshan Wood-Pressed Groundnut Oil

The rustic Maharashtrian thecha — green chillies, garlic and peanuts roasted and pounded with Anveshan Wood-Pressed Groundnut Oil and salt.

Time breakdown

Prep Time10 min

Cook Time5 min

Total Time15 min

Ingredients

Green chillies
Garlic
Roasted peanuts
Cumin seeds
Salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Thecha (Green Chilli & Peanut)

1
Heat the Anveshan Groundnut Oil and sauté the green chillies and garlic until blistered; add the cumin for the last few seconds.
2
Cool slightly, then coarsely pound or pulse with the roasted peanuts and salt — thecha should stay chunky, not smooth.
3
Mix in any oil left in the pan for a glossy, spicy finish.

Tips for the Best Thecha (Green Chilli & Peanut)

✓Roast the chillies and garlic in Anveshan Groundnut Oil until blistered for that signature smoky heat.
✓Pound it coarse (a mortar and pestle is ideal) — thecha should be chunky, never a smooth paste.