Tuesday, July 8, 2014


HIRWI MIRCHI CHA THECHA (Dry Chutney of Green Chillies)

 This form of chutney is from Maharashtra where it is usually served as an accompaniment to jawri/ bajra bhakri or roti or with khichdi. As far as I know, this is called Mirchi Kharda when it is made with peanuts. I have adapted this from a recipe for Hirwi Michi cha Thecha/ Mirchi Kharda by Jaishree in her blog Healthy Veg Recipes.

While the adding of coriander is optional, I chose to add this. I modified the ingredients and method slightly. I used 15 chillies, a handful of coriander leaves and only 1/2 tsp of oil for lightly frying the coriander leaves considering the quantity used. I have described below the method that I used to make the Thecha/Kharda.

It turned out to be quite delicious.

  • Medium spicy Long Green Chillies, (Hirwi Mirchi), 15-20 * I used 15
  • Roasted Peanuts, ( Shengdana), 1/2 cup
  • Garlic Cloves, 7-8
  • Salt, to taste
  • Coriander leaves, finely chopped, * I used a handful
  • Oil, 1 tsp for roasting green chillies
  • Oil, 2 tsp for roasting coriander leaves, if used. * I used 1/2 tsp only

Wash the green chillies after removing their stalks and pat them dry
Cut each chilly into 3-4 pieces
Heat a tsp of oil in a kadhai and roast the green chillies, stirring continuously till it gets spotted
Add roasted peanuts, garlic, and salt. Stir for a few minutes. Keep aside.
In a little oil, lightly fry the chopped coriander leaves in the kadhai for a few seconds. Allow it to cool.
Add this to the roasted chillies, roasted peanuts, garlic and salt.
Traditionally, this is next pounded using a mortar and pestle to a coarse powder.
If, like me, you are using a grinder, make sure you run the grinder in short bursts so that the roasted peanuts are not totally crushed. You should get a dry chutney of coarse texture
The Hirwi Mirchi cha Thecha/Mirchi Kharda is ready to be served.