Are you tired of the same old regular chutneys? If you are looking to add a fiery kick to your daily meals, this Red Chilli Garlic Chutney recipe (also known as Lal Mirchicha Thecha) is exactly what you need!
Originating from the heart of Maharashtra, this traditional side dish is famous for its bold flavours and simplicity. Unlike complex curries, this chutney comes together in just 5 minutes using minimal pantry staples. The secret lies in using fresh green chillies that have ripened to a vibrant red, giving the dish a unique smoky sweetness when roasted. Whether you pair it with a hot Jowar Bhakri or a simple Chapati, this spicy garlic chutney is guaranteed to make you forget all other old methods of making chutney.
Let’s dive into this quick, 3-ingredient style recipe that brings the authentic Gavran (village-style) taste straight to your kitchen.
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Ingredients List:
- You only need a few simple ingredients to make this mouth-watering chutney.
- Red Chillies (Fresh): 15-25 (Use green chillies that have turned red for the best taste).
- Garlic Cloves: 15-20 cloves (approx. 1 whole pod), peeled.
- Peanuts: 1/2 cup (roasted).
- Cumin Seeds (Jeera): 1 tsp (lightly roasted).
- Salt: To taste (add slightly more than usual for that authentic Thecha taste).
- Optional: Fresh coriander, mint leaves, or lemon juice for extra flavour.
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Step-by-Step Instructions
- Follow these simple steps to make the perfect Red Chilli Garlic Chutney:
- Roast the Chillies: Heat a tawa or pan and dry roast the red chillies until they get blistered spots.
- Note: Do not remove the stems before roasting; remove them only after roasting is complete.
- Roast the Garlic: In the same pan, dry roast the garlic cloves until they develop golden-brown spots.
- Prep for Grinding: Once roasted, remove the stems from the chillies. Transfer the roasted chillies and garlic into a mixer jar or a mortar and pestle.
- Add Spices: Add the roasted cumin seeds and salt to the jar.
- Tip: Adding a little extra salt helps balance the spiciness and preserves the chutney longer.
- First Grind: Pulse the mixture coarsely. Do not make a fine paste; the texture should be rough.
- Add Peanuts: Add the roasted peanuts (you can keep the skin on or peel it off) to the coarse mixture.
- Final Grind: Pulse again briefly to crush the peanuts. The final texture should be crunchy and coarse (semi-solid), not a watery paste.
- Serve: Your spicy Lal Mirchicha Thecha is ready! You can squeeze half a lemon on top before serving for a tangy twist.
- Roast the Chillies: Heat a tawa or pan and dry roast the red chillies until they get blistered spots.
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Cooking Tips for Better Results
- Roasting is Key: Don’t skip the roasting step. Roasting the chillies and garlic reduces their raw pungency and adds a smoky flavour which is essential for a tasty chutney.
- Stem Removal: Always remove the chilli stems after roasting. This prevents moisture loss during the heating process and keeps the flavours intact.
- Texture Matters: This chutney tastes best when it has a coarse, crunchy texture. Avoid over-grinding it into a fine puree.
- Oil Usage: While this is a dry roast recipe, you can add a teaspoon of hot oil over the final chutney to enhance its shelf life and glaze.
Variations:
- The Vegan Version: This recipe is naturally vegan and dairy-free!
- Less Spicy Version: If you find the heat too intense, deseed the chillies after roasting or mix in a larger quantity of roasted peanuts to tone down the spice.
- Herbal Twist: Add a handful of fresh coriander or mint leaves during the final grind for a fresh, green aroma.
- Tangy Kick: Squeeze half a lemon or add a pinch of dry mango powder (amchur) to cut through the spice.
Serving Suggestions:
- This Red Chilli Garlic Chutney is incredibly versatile. Here are the best ways to enjoy it:
- With Bhakri: The classic combination is with Jowar or Bajra Bhakri and a side of raw onion.
- With Chapati/Roti: Spices up a simple roti roll for lunchboxes.
- Side Dish: Serve strictly as a side condiment with Dal Rice (Varan Bhat) to elevate a simple meal.
Also Read – Kothimbir Pudina Chutney Recipe | 5-Min Green Chutney
FAQs
Q1: Can I use dry red chillies instead of fresh red chillies?
Ans: Yes, you can use dry red chillies. However, you might need to soak them in warm water for 10 minutes or fry them in a little oil to get the right texture. The taste will differ slightly from the fresh version.
Q2: How long can I store this garlic chutney?
Ans: If made without water and stored in an airtight container in the refrigerator, this chutney can last for 8-10 days.
Q3: Is this recipe very spicy?
Ans: Yes, it is a spicy traditional Thecha. You can reduce the spice level by using less spicy varieties of chillies (like Byadgi) or increasing the amount of peanuts.
Q4: Can I make this in a mortar and pestle?
Ans: Absolutely! In fact, making this in a traditional mortar and pestle (khalbatta) gives it the most authentic taste and texture compared to a mixer.
Q5: Why do we roast the garlic?
Ans: Roasting the garlic softens its raw bite and brings out a sweeter, nutty flavour that complements the spicy chillies perfectly.
Spicy Red Chilli Garlic Chutney Recipe | Lal Mirchicha Thecha
Ingredients
- Red Chillies Fresh: 15-25 (Use green chillies that have turned red for the best taste).
- Garlic Cloves: 15-20 cloves approx. 1 whole pod, peeled.
- Peanuts: 1/2 cup roasted.
- Cumin Seeds Jeera: 1 tsp (lightly roasted).
- Salt: To taste add slightly more than usual for that authentic Thecha taste.
- Optional: Fresh coriander mint leaves, or lemon juice for extra flavour.
Instructions
- Roast the Chillies: Heat a tawa or pan and dry roast the red chillies until they get blistered spots.Note: Do not remove the stems before roasting; remove them only after roasting is complete.
- Roast the Garlic: In the same pan, dry roast the garlic cloves until they develop golden-brown spots.
- Prep for Grinding: Once roasted, remove the stems from the chillies. Transfer the roasted chillies and garlic into a mixer jar or a mortar and pestle.
- Add Spices: Add the roasted cumin seeds and salt to the jar.Tip: Adding a little extra salt helps balance the spiciness and preserves the chutney longer.
- First Grind: Pulse the mixture coarsely. Do not make a fine paste; the texture should be rough.
- Add Peanuts: Add the roasted peanuts (you can keep the skin on or peel it off) to the coarse mixture.
- Final Grind: Pulse again briefly to crush the peanuts. The final texture should be crunchy and coarse (semi-solid), not a watery paste.
- Serve: Your spicy Lal Mirchicha Thecha is ready! You can squeeze half a lemon on top before serving for a tangy twist.
