A bold and flavorful Maharashtrian chutney made with just five simple ingredients! This Kolhapuri Thecha packs a spicy punch with green chillies, garlic, and fresh coriander, perfectly balanced with cumin and salt. A must-try for spice lovers!
Ingredients
Green Chillies10sprigs
Garlic6clove
Coriander Leaves1bundle
Cumin Seeds1tsp
Salt1tsp
Nutrition (per serving)
Calories
7.1kcal (0.36%)
Protein
0.7g (1.3%)
Carbs
1.4g (0.49%)
Sugars
0.3g (0.7%)
Healthy Fat
0.1g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Kolhapuri Thecha
- Step 1
Wash the green chillies and coriander leaves thoroughly.
- Step 2
Heat some oil in a pan over medium heat and roast the green chilies.
- Step 3
Add garlic, coriander leaves, and cumin seeds.
- Step 4
Cook until the mixture is golden brown and tender. Let it cool.
- Step 5
Grind the mixture coarsely until it forms a chunky paste. Avoid making it too smooth.
- Step 6
Transfer the thecha to a bowl and serve fresh as a side or condiment.
Nutrition (per serving)
Nutrition (per serving)
Calories
7.1kcal (0.36%)
Protein
0.7g (1.3%)
Carbs
1.4g (0.49%)
Sugars
0.3g (0.7%)
Healthy Fat
0.1g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Adjust the quantity of green chillies based on your spice tolerance.
Use fresh coriander leaves for the best flavor.
For an authentic taste, use a mortar and pestle instead of a grinder.
Store the thecha in an airtight container in the refrigerator for up to 2 days.
FAQS
What is Kolhapuri Thecha typically served with?
Kolhapuri Thecha is often served as a condiment with bhakri (flatbread), rice, or even as a spicy dip for snacks.
Can I reduce the spice level in this recipe?
Yes, you can reduce the number of green chillies or use milder chillies to lower the spice level.
Can I make this ahead of time?
Yes, you can prepare Kolhapuri Thecha ahead of time and store it in an airtight container in the refrigerator for up to 2 days.
Is Kolhapuri Thecha vegan?
Yes, Kolhapuri Thecha is completely vegan as it contains no animal-derived ingredients.
Can I use dried coriander instead of fresh coriander leaves?
Fresh coriander leaves are recommended for the best flavor, but you can use dried coriander in a pinch, though the taste will differ.
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Abhishek Boke
(@kautumbikkitchen)
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting...
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