Thecha - Maharashtrian chilly garlic relish

Thecha – Maharashtrian chilly garlic relish is a spicy condiment prepared with garlic and chillies. It is either prepared with red or green chillies and is a speciality of Maharashtra.

The prime ingredients of a Thecha are garlic and chillies, but it varies from state to state.

Today’s Thecha is a purely Maharashtrian version and made with just two ingredients, yes the primary ingredients chillies and garlic. A Thecha should ideally be hand pounded. A mortar and pestle work perfect, even grinding it on a stone gives it a superb texture and flavour. Some people even use a mixer grinder, pulse it for just a few seconds, in short bursts. The taste of the hand-pounded is the best and I would highly recommend this method. Add salt while pounding, it leaves moisture and blends well with both chilly and garlic juices.

The Thecha can be enjoyed with any cuisine, any meal. It adds on to the flavours of the meal. To be truthful I sometimes eat it with just a nice Sindhi Fulko , I use it as a spread and then fold the Fulko into a quarter and gobble it down! But this Thecha was made for the Maharashtrian Thali where Dapate was the highlight as we were doing a Flatbread Marathon.

Thecha is my Day 1 post under the theme Condiments of your choice.

Thecha - Maharashtrian chilly garlic relish

Thecha – Maharashtrian chilly garlic relish

Ingredients

8-10 cloves garlic
5-6 green chillies
Salt to taste

Method

Using a mortar and pestle grind garlic, green chillies to a coarse paste.
Add salt while grinding, this will ooze out water and make it easy to pound.
Serve fresh.

Thecha - Maharashtrian chilly garlic relish

And here are some of my favourite Maharashtrian Dishes –

Maharashtrian Poori

Tandalachi Kheer

Shengdanayachi Chutney

Chawal ki Baakhri

Thecha

Thecha is a spicy condiment prepared with garlic and chillies . It is either prepared with red or green chillies and is a speciality of Maharashtra .
Cuisine Indian Cuisine
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 8-10 cloves garlic
  • 5-6 green chillies
  • Salt to taste

Instructions

  • Using a mortar and pestle grind garlic , green chillies to a coarse paste.
  • Add salt while grinding , this will ooze out water and make it easy to pound.
  • Serve fresh .

Notes

Thecha - Maharashtrian chilly garlic relish
Check out what my BM buddies are doing here.
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8 thoughts on “Thecha – Maharashtrian chilly garlic relish”

  1. They look yum. Even in Kerala cuisine there is a similar condiment made for boiled tapioca. There we use shallots instead of garlic..

  2. This is one of our favourite chutney’s and a must when I cook some rice or jowar bhakri. You are right hand pounded ones have the best taste. Beautiful pics.

  3. Chitz is right, thecha reminded me of a fiery spicy chutney made in Kerala. I love these chutneys that pack a lot of flavor even in the tiniest scoop.

  4. A flavourful accompaniment with everyday meals for those who love extra spice in their food. I love the the thali pic with dapate looking so inviting

  5. I made this few years ago soon after Chennai meet from the booklet Pradnya gave us. This is versatile condiment that goes with lot of food.

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