Authentic Tilacha Thecha Recipe: Spicy Sesame Garlic Chutney
Learn how to make authentic Tilacha Thecha, a spicy Maharashtrian sesame chutney. A quick, calcium-rich side dish perfect with Bhakri. Ready in 5 minutes!
Ingredients
- Green Chillies: 10-12 spicy variety, roasted until charred.
- Garlic: 1 large bulb peeled, roasted.
- Sesame Seeds Til: 1/2 cup (white, unpolished), roasted.
- Peanuts: 4 tbsp small bowl, roasted.
- Cumin Seeds Jeera: 1/2 tsp, lightly roasted.
- Fennel Seeds Saunf/Badishep: 1/2 tsp, lightly roasted.
- Fresh Coriander Leaves: Handful with stems.
- Amchur Powder Dry Mango Powder: 1/2 tsp (or substitute with lemon juice).
- Salt: To taste.
- Mint Leaves Pudina: 7-8 leaves (Optional).
Instructions
- Roast the Spices: In a pan, dry roast the green chillies and garlic cloves until they develop black spots. Separately, roast the peanuts until crunchy and the sesame seeds until they pop and turn slightly golden.
- Light Roasting: Lightly roast the cumin seeds and fennel seeds for a few seconds just to release their aroma.
- First Grind: In a mixer jar/blender, add the roasted chillies, roasted garlic, cumin seeds, fennel seeds, and fresh coriander leaves.
- Pulse: Use the "pulse" mode (turn the knob on and off) to grind these ingredients coarsely. Do not make a fine paste.
- Add Nuts & Seasoning: Add the roasted peanuts, roasted sesame seeds, Amchur powder, and salt to the jar.
- Final Crush: Pulse the mixture one more time briefly. You want the sesame seeds to just crush slightly (split in two or three parts) and maintain a coarse, crunchy texture.
- Serve: Your Tilacha Thecha is ready! Since all ingredients are roasted, no tempering or cooking is needed. Transfer to a bowl and serve.