Green Chilli Chutney: Kolhapuri Thecha

It is a rustic, hand-pounded paste of fresh green chillies, garlic, cumin, coriander, coconut and white sesame, made in small batches. It contains no artificial preservatives or additives.

Thecha comes from the Marathi word for "pounding" — referring to the traditional technique of hand-pounding ingredients rather than machine grinding. This gives it its signature coarse, rustic texture.

It is based on a generations-old family recipe from Gargoti village in Kolhapur, passed down through the women of the Kamble family. Hemalata Digambar Kamble carried this recipe with her when she moved to Mumbai in 1986.

It is medium spicy — bold and flavourful without being overwhelmingly hot. It is well-suited for most palates, including those who enjoy spice but prefer a more balanced heat.

It pairs beautifully with parathas, dal rice, poha, thalipeeth and idli-dosa. It also works as a standalone marinade for grilling meats, fish and paneer.

Green chillies are rich in Vitamin C and antioxidants that support immunity and metabolism. The garlic content also has natural antibacterial and anti-inflammatory properties.

Yes — stir it into curries, stir-fries and noodles for an instant flavour boost. It also makes a delicious desi garlic bread spread when drizzled with olive oil and baked.

Refrigerate after opening and always use a clean, dry spoon to maintain freshness.

Absolutely — its bold flavour of green chilli, garlic and spices makes it a far more flavourful everyday substitute for a basic ginger-garlic paste.

Yes — every purchase supports Hemalata and her mother's small home-based unit, directly empowering women artisans preserving Maharashtra's culinary heritage.