This green chilly and coriander chutney is a sure Fiery Hot treat for those brave hearted who can take it….
Varhadi Thecha is a chutney from Maharashtra, India. There are separate recipes for it which can be made from red chillies as well as green chillies.
In this post I have shared the recipe which as a kid I have seen my mother making many times… Whenever this thecha was prepared at home the first thing that I would ask my mom to prepare from it was The Thecha Omelette , then The Thecha Scrambled Eggs…hmm these are just to name a few. But, I ‘am a big fan of these two dishes. And, after marriage when I prepared these thecha omelette and thecha scrambled eggs for my husband he loved it too and now, always insists that I should prepare it very often.
And so I prepare it and keep it in refrigerator. It will stay fresh for a month when it’s refrigerated.
With this chutney in my house, I enjoy my morning tea with a slice of soft bread smeared with butter and this thecha on it 🙂
Check out below the recipe of this Varhadi Thecha – Chutney…
Enjoy this flavour and do share your thoughts on it…
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| Thecha is ready |
Varhadi thecha – A Green Chilly and Coriander Chutney
Ingredients
- 2 handful green coriander
- 1 garlic clove peeled
- 1/4 tsp cumin seeds
- 1 and 1/2 tbsp coconut flakes
- 5-6 green chillies large in size (not the thai chillies)
- 1 pinch mustard seeds
- 1 tbsp oil
- 1 tbsp salt or as per taste
Instructions
- Grind all the ingredients above except oil and mustard seeds coarsely in a grinder.
- Heat oil in a pan.
- Add mustard seeds and let them crackle.
- Then add the chutney and fry only till the rawness from the chilly has gone. If you cannot tolerate too much of heat from chillies then reduce the green chillies and increase the quantity of coriander and dried coconut.
- Cool the mixture and transfer in an airtight container. Keep it refrigerated.
