Green Chilli Thecha

We were lucky to find Turkish green chillies on sale last week. These chillies are milder than the normal Indian chillies and also have a sweet fruity taste. To give it a real kick, we mixed it with red chillies from my mum’s garden. Just use any variety of fresh chilli you can find to make this recipe.


Thecha is a great condiment that goes with everything. Especially lovely with rice and dal. It also makes a great marinade for grilled chicken. Although tasty, it’s a real bum burner (yes, I write from experience), so don’t get carried away! Remember everything in moderation.

You’ll need:

2 cups green chillies
5 garlic cloves
1/4 teaspoon cumin seeds
1 teaspoon chopped coriander stems
1 tablespoon grated fresh coconut (Omit if you’d like the Thecha to last longer)
1 teaspoon mustard seeds
Oil

Method:
Grind everything except mustard seeds coarsely in a food processor. Heat oil, mustard seeds, add ground mixture and salt to taste. Cook on low flame for 30 seconds. Remove from heat. Don’t overcook, otherwise the chillies will lose their colour. Ensure the Thecha is coated well in oil. The oil will help it last longer.

Tip:
Adding more coconut will make a milder Thecha.

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