Kolhapuri Thechha

This recipe was contributed by Brijesh Macwan who says, “You can eat this delicious chutney with rice, roti, use it as a condiment and also spread on frankies and sandwiches too.”.


  • 1/2 tsp Methi seeds, roasted
  • 5 tsp Peanuts, roasted and cleaned
  • 8 tsp Chilli powder
  • 1/2 tsp Salt
  • 1/2 tsp Rock salt
  • 2 tsp Desiccated coconut powder
  • 20 cloves Garlic
  • 1/2 tsp Cumin seed
  • 1 tsp Sesame seeds
  • 1/2 cup Peanut oil


  1. If your methi seeds and peanuts aren’t roasted, please do so.
  2. Coarsely pound all the ingredients, except the peanut oil together in a mortar and a pestle
  3. Add the peanut oil and store in an airtight jar.


  • This should keep for a few weeks in an airtight container.
  • If you want to use a mixer-grinder, use pulse mode so the mixture is coarse.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.