Lasan lila marcha ni chutney | how to make garlic green chilli chutney | Hari mirch ka thecha

Garlic Green Chilli chutney (Thecha) is an exciting side dish recipe. The spicy green chili and the pungent garlic is coarsely ground and tempered with cumin seeds to give it a spicy chatpata taste. You can make this in a small batch and store it in your refrigerator for later use as well. I personally liked its spicy taste and enjoyed khakhara and a cup of tea.

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Recipe card for garlic green chilli chutney

Nehas Cook Book
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Side Dish
Cuisine Indian
Servings 4 servings


  • 100 grms green chilli
  • 50 grms or 35-40 garlic cloves
  • 50 grms or 3 tbsp peanuts
  • 1 tsp cumin seeds
  • Salt to taste
  • 2 tbsp + 2 tbsp oil


  • Dry roast peanuts in a pan. Remove its skin and divide it into half.
  • Now in a pan, add oil, cumin seeds, green chili, and garlic cloves. Roast it till they become slightly soft.
  • Add roasted peanut and salt. Mix well
  • Cooldown mixture completely and grind it into a coarse paste.
  • In a pan, Sauté grinded chutney with oil for 2 min to increase its shelf life.
  • Switch off the flame and store chutney into airtight container.


  • The quantity of garlic and peanuts should be half than green chili.
  • Grind chutney into a coarse paste.
  • Roasting of grinded chutney increases its shelf life

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