Kacchi Kairi Thecha

This week, we bring you the recipe for Kacchi Kairi Thecha, a fiery green chutney from Maharashtra that packs a punch with every bite. Made with raw mangoes, green chillies, and garlic, this condiment is the ultimate summer sidekick.

Pair it with hot bhakri, dal-chawal, or even spread it inside your sandwich for a desi twist—this thecha is bold, zesty, and totally addictive.

Ingredients for Kacchi Kairi Thecha

• P Mark Kachhi Ghani Mustard Oil: 1 tbsp

• Peanuts: ⅓ cup

• Raw Mango (grated): ½ cup

• Garlic Cloves: 6–8

• Green Chilies: 5–6 (adjust to heat preference)

• Cumin Seeds: 1 tsp

• Salt: To taste

• Coriander Leaves: A handful
  

Method for Kacchi Kairi Thecha

1. Heat mustard oil in a pan over medium heat. Add peanuts and roast until golden and aromatic. Remove and set aside.

2. In the same oil, add cumin seeds and let them splutter. Add garlic cloves and green chilies; sauté until the garlic turns light golden.

3. Add the chopped raw mango to the pan and cook for 2–3 minutes until slightly softened. Turn off the heat and let the mixture cool.

4. Transfer the roasted peanuts, sautéed garlic, chilies, mango, and salt to a grinder. Add fresh coriander leaves. Pulse to a coarse consistency, ensuring the thecha retains some texture.

5. Your Kacchi Kairi Thecha is ready. Store in a clean jar and refrigerate, and enjoy for 4-5 days.
   

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