Hirvi Mirchi Cha Thecha | Mirchi Kharda: Maharashtrian Green Chilli Chutney

There are days when you crave something super spicy, and that is the day you should make this Hirvi Mirchi Cha Thecha or Mirchi Kharda.

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This recipe was first posted on January 1, 2015 and is now being updated with a recipe card.

Last Sunday, we had sweets throughout the day (Ksheerannam from the temple, Moong Dal Halwa that I made, and Jalebis that Daddy bought). By evening, we were craving something spicy and so I thought of Hirvi Mirchi Cha Thecha.

This rustic, spicy, nutty, garlicky green chilly chutney is a great favourite in Maharashtra and is typically eaten with Bajrichi Bhakri (Thick Bajra Roti). Also called Hirvi Mirchi Kharda, this chutney gets done in less than 10 minutes and has a decently long shelf life.

Traditionally, the thecha is hand pounded using a mortar and a pestle, but I made it in a chutney grinder.

Believe you me, once you have tried this Thecha, nothing else will satisfy you when you have the urge to eat something spicy.

Regional Variations of Mirchi Cha Thecha

In India, you will find variations of the same dish as you travel across regions and the same is true of this dish as well. As you travel across Maharashtra, you will find that this chutney is made with:

• Just green chillies and garlic
• Peanuts, green chillies, and garlic
• Coriander, peanuts, green chillies, and garlic (as I have in this recipe)
• Coconut, coriander, peanuts, green chillies, and garlic

So you can also modify this recipe for Hirvi Mirchi Cha Thecha to suit your palate. I am almost certain that I will discover some other variations during my travels. I will update the post when I do. 🙂

Adjusting the Spiciness of the Mirchi Thecha

• Dark green chillies tend to be far more spicy than the light green ones. As a result, the simplest way is to reduce the spiciness is to use light green chillies.
• Another way is to increase the proportion of the roasted peanuts or coriander.
• You could also add about 1 or 2 tbsp of grated coconut as is done in some parts of Maharashtra.

Other Recipes with Green Chillies

• Green Chilli Pickle | Hari Mirch ka Achar | Hirvi Mirchi Che Lonche
• Hmarcha Rawt | Green Chilli Chutney from Mizoram

How to Make Hirvi Mirchi Cha Thecha | Mirchi Kharda

1. In a shallow pan, over medium flame, heat 1 tbsp oil.
2. Add 1 tsp cumin seeds and stir-fry till they start to change colour.
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3. Now add 50 gms of whole green chillies and stir-fry them till they blister. Green chillies have a tendency to burst or pop, especially if there is a trace of dampness. To avoid getting hurt, you could cover the pan as the chillies cook.
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4. When the green chillies have blistered, add 1 tbsp garlic cloves and stir-fry for a minute.
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5. Turn off the heat.
6. Immediately, add 1/4 cup roasted peanuts and mix well.
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7. Let the mix cool a bit.
8. Transfer to a chutney grinder or a mortar.
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9. Add 1/4 cup coriander and some salt. 
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10. Pulse or pound to a chunky consistency.
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11. Serve the Hirvi Mirchi Cha Thecha with bhakri, rotis, or even Varan Bhaat (Maharashtrian Dal and Rice).

Recipe for Hirvi Mirchi Thecha | Mirchi Kharda

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Hirvi Mirchi Cha Thecha | Mirchi Kharda | Maharashtrian Green Chilli Chutney

Aruna

Hirvi Mirchi Cha Thecha is this spicy, nutty, garlicky, Maharashtrian green chilly chutney that is typically served with Bajrichi Bhakri (Maharashtrian Bajra Roti). Also called Mirchi Kharda, this green chilli chutney also tastes great with simple rotis or then dal chawal.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Accompaniment, Sides

Cuisine Gluten Free, Indian, Maharashtrian, Vegan, Vegetarian

Servings 12 Servings

Calories 30 kcal

Equipment

• Wok or Frying Pan
• Spatula
• Grinder or Mortar and Pestle

Ingredients

  

1x2x3x

• 50 gms Spicy Dark Green Chillies (~ 25 in number)
• 1.5 tbsp Garlic (~15 medium-sized cloves)
• 1/4 Cup Roasted Peanuts (~ 35 gms)
• 1 tsp Cumin Seeds (4 gms)
• 1/4 Cup Fresh Coriander
• 1 tbsp Peanut Oil
• Salt to Taste

Instructions

 

• In a shallow pan, over medium flame, heat 1 tbsp oil.
• Add 1 tsp cumin seeds and stir-fry till they start to change colour.
• Now add 50 gms of whole green chillies and stir-fry them till they blister. You could cover the pan as the chillies cook.
• When the green chillies have blistered, add 1.5 tbsp garlic cloves and stir-fry for a minute.
• Turn off the heat.
• Immediately, add 1/4 cup roasted peanuts and mix well.
• Let the mix cool a bit.
• Transfer to a chutney grinder or a mortar.
• Add 1/4 cup coriander and some salt.
• Pulse or pound to a chunky consistency.
• Serve the Hirvi Mirchi Cha Thecha with bhakri, rotis, or even Varan Bhaat (Maharashtrian Dal and Rice).

Nutrition

Calories: 30 kcalCarbohydrates: 1 gProtein: 1 gFat: 3 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 62 mgPotassium: 32 mgFiber: 1 gSugar: 1 gVitamin A: 25 IUVitamin C: 1 mgCalcium: 7 mgIron: 1 mg

Keyword Green Chilli Chutney, Hirvi Mirchi Cha Thecha, Mirchi Kharda, Mirchi Thecha, Thecha

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!