Spicy tangy fresh Red Chillies Chutney / Lal Mirchi cha Thecha


Thecha as the word goes traditionally means crushing on a grindstone. With changing times we have switched on to easier options like blenders and mixers, however the name to the recipe remains the same. But if you have access to a mortar and pestle or a grindstone go ahead and use it to prepare this thecha. It will definately taste the best. Fiery red fresh red chillies are in season, though they are’nt as fiery as they seem to be. It’s the right time to prepare red chilli thecha that goes perfectly well with bhakris, thalipeeth, parathas, dosas, dhirdis, pancakes and even with masale bhath ,simple rice/ pulav varieties. If you find it to be too spicy just add in some curds and serve it as a dip along with the above mentioned dishes. Posting a simple, easy, spicy tangy thecha recipe that’s simply loved by all at my place. This recipe was shared by a VEGGIE VENDOR who was kind enough to share the recipe but was shy to tell her name and I thank her for sharing the same. She uses a grinder stone to prepare the same. In her own words ” Tai patya varvantya var kara ani chav bagha kashi jhakaas asel” So very true. So if you have access to one go ahead and try it.



  • 12 fresh red chillies approximately 200 grams
  • 12 cloves of garlic
  • Salt to taste
  • 3 to 4 tsp oil
  • 1/8 tsp asafoetida
  • A squeeze of lemon juice as per tang required


  • Remove the stalks of the chillies and rinse them well. Pat dry on a cloth, make a slit vertically, remove the seeds if you don’t want it very spicy, though these chillies have few seeds. Cut them into 1″ cubes, transfer them into the mixer jar if using the same, add salt as required, mix it, add chopped garlic cloves and let it stay as is for about 10 minutes. The salt will release moisture. Now grind it either to a coarse or fine paste as desired. This way no water is required to make a fine smooth paste.
  • In a seasoning pan heat oil, add a pinch of asafoetida, add in the ground paste, switch off the flame and stir well. Let it cool. Sprinkle lemon juice as required, mix well . Store in an airtight clean glass jar in the referigerator . Thecha can be be served either cold or at room temperature.
  • Now you can serve it as is or mix it with curds to reduce its spiciness. Tastes great either ways.


  • You can add 1/4th tsp mustard seeds to the tempering but I personally love it plain and simple.

Join the Conversation

  1. Thank you for sharing this recipe…I have my pestle and mortar ready I use it every day here…Good for the arms…haha

    1. 😃 thanx Carol 🙂

    1. Thanx Pooja 🙂

  2. looks great ! this is absolutely my kind of recipe

  3. Its really tempting! 🙂

    1. Thanx alott Praveena 🙂

  4. Laal mirchicha thecha is a huge favorite of mine- I eat it with everything! Yours looks superb. I used to use mustard seeds before. I will try with just hing too.

    1. Mustard seeds is another version that tastes great too . Thanx Sandhya 🙂

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