Thecha is a spicy chutney prepared across the states of Maharashtra, Rajasthan, Madhya Pradesh and parts of Karnataka and Andhra Pradesh, which is traditionally eaten with a meal. In Thecha Spread with Bread, I have created a fusion recipe, which has a the spiciness of the chutney, juiciness of the fruits, creamy taste of the cheese and heartiness of the bread, all in one bite.
|Preparation Time:||25 minutes|
|Big hot chilli (like Jalapeno or Serrano peppers)||1 cup|
|Diced garlic||1 cup|
|Jeera (cumin seeds)||1 tsp|
|Olive oil||3 tbsp|
|Salt||1 1/2 tsp|
|Pugleise or Sour dough baguette||1|
|Truffle or Gouda cheese||As required|
|Kiwi fruit (or any other sweet and sour fruit)||2|
- Dice the garlic and chillies. You do not have to finely chop them.
- In a big wok, heat oil. Add cumin seeds and wait till they puff up.
- Add garlic and saute till it’s lightly brown.
- Now add chillies and saute till they start changing color and garlic becomes brown.
- Add salt and mix well. Turn off the heat.
- Grind it coarsely (preferably in morter and pastel).
- Traditional thecha is ready to be used as chutney. Please remember, this is extremely hot so use sparingly.
- For a fusion recipe, spread thecha over a piece of sour dough bread and top it with cheese. Optionally you can also top it with a kiwi slice or halved grape. When you bite into it, all sorts of flavors will just burst in your mouth.
- This is a traditional Kolhapuri recipe. Very spicy, but can be softened with either cheese or olive oil.
- You can use any other peppers you want depending on how hot you like your thecha.
- The spread can be really hot so be careful with the quantity you use on a piece of bread.
- One way to tell that chillies and garlic are ready is when you start sneezing with the aroma 😉
- Always wash your hands with soap after handling the peppers otherwise if you accidentally rub your hand in your eyes, it can be really painful.