Hirvya Mirchi Cha Thecha

The word ‘THECHA’ in Marathi means crushed or pounded. Thecha or Kharda is a Maharashtrian style roughly pounded/crushed spicy condiment. As the name suggests, it is a spicy chutney made with fresh green chillies and garlic by roughly pounding them. However, this is a regional dish and therefore rich with regional diversity with a distinct taste. Ingredients are included and excluded as per regional preference. Coriander leaves, sesame seeds, scraped coconut and powdered peanuts are some of the ingredients that usually form part of this spicy chutney. It can be made in a bulk and stored in the refrigerator. Traditionally mortar and pestle is used for pounding this dish, but now every modern kitchen being equipped and used to, grinders and food processors, this is quite easily done with the same. However, one thing that has to be kept in mind is that water should never be used to grind it and it should be a coarsely grounded chutney and not a smooth puree. Here I have also included sesame seeds and cumin seeds. Lemon juice adds to the zing of thecha. Thecha goes great with dal-chawal or roti-sabzi but tastes best when served with ‘JAWARICHI BHAKRI’.


Hirvya Mirchi Cha Thecha Recipe

Preparation time: 10 minutes
Cook time: 5 minutes
Yield: 1/2 cup


  • Green Chillies: 12 - 14  pieces
  • Garlic: 10 - 12, crushed
  • Chopped coriander 2 tablespoon
  • Cumin seeds: 1 teaspoon
  • Sesame seeds: 1 teaspoon
  • Oil: 2 teaspoon
  • Salt: As per taste
  • Lemon Juice:1 teaspoon 


  1. Wash the green chillies. Pat dry and remove the stems.
  2. Heat oil in a pan. Add cumin seeds.
  3. As the cumin seeds crackle, add the green chillies and garlic. Sauté for a minute and half.
  4. Add sesame seeds. Stir and sauté on low flame.
  5. Add chopped coriander leaves. Stir for 1 minute more. Remove from heat.
  6. Let the mixture cool down for a while. Transfer it into the grinder.
  7. Add salt and lemon juice. Grind into a coarse paste. Delicious spicy and tangy THECHA is ready. Serve with ‘JAWARICHI BHAKRI’.