Thetcha is a fiery, garlicky condiment with a coarse texture that you can make with simple ingredients. You can serve this with rice, roti, idli, or dosa, or even with some yogurt and cottage cheese.
About thetcha
Thetcha is a spicy condiment from the Maharashtrian cuisine. It is simple and bold in flavors.
Thetcha packs plenty of spicy, savory, and aromatic flavor without requiring a long list of ingredients. Traditionally it is made with green chilies, peanuts, salt, cumin, and garlic. If you prefer add a little herb. And it is easy enough to make in a jiffy.
Since it is fresh, nothing can beat this condiment. Homemade is simply the best. Since it is bold in flavors, a little goes a long way.
It is versatile as you can serve it with rice, dal, dosa, idli, roti, or even spread it on bread or sandwiches. That spicy kick is SO good!
Ingredients
To make this fiery thetcha, you will need the following:
Green chiles - Use fresh green chilies to make this. However, you can use the ripened red ones too for that spicy red color variant. You can also try with other variety of peppers. This is meant to be fiery. But, adjust the quantity as your prefer.
Salt - gives flavor balancing the fiery peppers.
Cumin - adds a earthy note.
Peanuts - Adds texture, a little protein while balancing the spiciness.
Oil - a little to fry the cumin and garlic.
Garlic - gives aroma and flavor.
Serving Suggestions
This is a versatile condiment. I love serve this rice, roti, idli, dosa. Or use a spread to give the sandwiches and wraps a spicy bold flavor. My favorite way to have is with Cottage cheese or Yogurt - fiery chile with cool yogurt or cheese!
Storage
I recommend storing thetcha in a clean, airtight glass container and refrigerate. Use within 4-5 days for the freshest flavor. You can freeze these, like in icecube trays. Thaw and use as needed
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Thetcha
Ingredients
- 100 g Hot green chile
- 1¼ tsp Salt
- ¼ cup Peanuts
- 8-10 Garlic cloves
- 2 tsp Oil
- ½ tsp Cumin
Instructions
- Dry roast the peanuts.
- Next, roast the chile until it blisters and you get the smoky flavors.
- Heat oil and fry the cumin seeds followed by the garlic cloves.
- Roughly crush the peanuts and the green chili. Then add salt, cumin, and garlic. Pound to a coarse texture. Transfer to a bowl.
- Serve with rice, roti, flatbreads, yogurt, or cottage cheese.
Wendy M. Klik says
Ooooh, this sounds very flavorful, but it might have a little too much heat. I'll have to give it a try.
Colleen - Faith, Hope, Love, & Luck says
This is something I have never tried...but my goodness, does it ever sound good. I especially like that there are peanuts in it. YUM!
Jolene says
I love some heat and I am desperately in need of some new condiments to use on my wraps. Like the idea of pairing it with yogurt too!
Inger says
I just got the "hot pepper bag" from my CSA so maybe it's time to try this. No boring food!
Karen's Kitchen Stories says
How interesting that there are peanuts in this! It does sound tasty.
Theresa says
This would make a great condiment for tacos, sandwiches and soups. I love the idea of eating it with rice. Thanks for introducing me to such a flavorful dish!