Aazol’s Spicy Red Chilli Chutney: Varhadi Thecha is a traditional Maharashtrian wet thecha made with red chilli, garlic, cumin and salt. It has a fiery flavour and a coarse, rustic texture.
Thecha comes from the Marathi word for crushing. It refers to the traditional method of hand-pounding chilli, garlic and simple seasonings to create a coarse chutney rather than a smooth paste.
Aazol’s Spicy Red Chilli Chutney: Varhadi Thecha is made with red chilli, garlic, cumin and salt. Citric acid (INS 330) and sodium benzoate (INS 211) are used in small quantities to help regulate acidity, maintain product stability and support a longer shelf life.
Yes. Aazol’s Spicy Red Chilli Chutney: Varhadi Thecha contains sodium benzoate (INS 211) as a preservative. Citric acid (INS 330) helps regulate acidity and together they help maintain product stability and shelf life.
Varhadi Thecha is traditionally made by hand-pounding red chillies, garlic and simple seasonings together. This gives it its coarse texture and intense, freshly crushed flavour.
Aazol’s Spicy Red Chilli Chutney: Varhadi Thecha is fiery and intensely spicy, so even a small amount adds a strong chilli kick to a meal.
Aazol’s Spicy Red Chilli Chutney: Varhadi Thecha has a bold red chilli flavour with savoury garlic and cumin notes. Its hand-pounded texture gives it a rustic, robust character.
Varhadi Thecha comes from the Varhad region of Vidarbha in north-eastern Maharashtra. Aazol’s version is rooted in Wardha and reflects the region’s long-standing tradition of bold, spicy food.
The recipe is connected to Wayfad village in Wardha, Maharashtra. It reflects the everyday Vidarbha tradition of eating spicy thecha with simple meals such as zunka-bhakri.
It is made through Santkrupa SHG with roots in Sampurna SHG, a women-led collective from Wayfad village in Wardha.
It pairs well with bhakri, roti, dal-rice, poha, idli and dosa. Because it is very spicy, a small serving is usually enough.
Yes. It can be stirred into curries, stir-fries and noodles or used as a spicy marinade for paneer, vegetables, fish and meat.
Varhadi Thecha is a fiery red-chilli thecha rooted in Vidarbha, while Kolhapuri Thecha is made with green chilli and comes from the Kolhapur tradition. The two differ in chilli type, regional style and overall heat profile.
Varhadi Thecha uses red chilli and has a deeper, more intense chilli heat. Green chilli thecha has a fresher green-chilli flavour and a different regional style.
Aazol’s Spicy Red Chilli Chutney: Varhadi Thecha can be enjoyed as a condiment as part of a balanced diet. Red chilli naturally provides vitamin C and antioxidants while garlic contains naturally occurring plant compounds. Because the thecha is intensely spicy, it is best enjoyed in moderate portions.
Refrigerate it after opening and always use a clean, dry spoon to help maintain freshness.
Aazol’s Spicy Red Chilli Chutney: Varhadi Thecha is available in a 200g pack and a 400g Pack of 2.
Aazol’s Spicy Red Chilli Chutney: Varhadi Thecha is available on Aazol’s official website and Amazon.
