If you think Indian cuisine is spicy, wait till you taste this “Kolhapuri Thecha”, it is sure to set your pants on fire! If you’re a brave-heart who loves some adventure with food, this Kolhapuri thecha, the spiciest Indian chili sauce is definitely for you. Abundance of flavor from the garlic, crunch from the peanuts, the sauce compliments rice and dal (lentils) like nobody’s business and also goes very well with roti (Indian flatbread) and dosa (Indian pancake) too.

Kholapuri Thecha, the spiciest Indian sauce with peanuts and garlic

Extreme Foods! Foods with a flavor on the extremities of taste scale, like warheads candy / raw tamarind (extremely sour), wasabi (extremely sharp) and then this Kolhapuri thecha, extremely spicy. Every person belongs to one category at least, one category for which they have a fondness and keep going back even if it sends the tingly-est, strangest sensations you have ever known. Personally, I chose the spice extreme, and can get on board with the sour extreme but cringe at the thought of wasabi or even sharp mustard sauce!

If the last few sentences sounded alien language to you, I am sorry to say that you have been living under a rock my friend. Grab yourself these flavors today and experience the sky-diving, bungee-jumping of food!

Indian Hot Sauce Recipe

For those of you who are wondering about the reason for me going gaga over this Maharashtrian (Kolhapur is a region of Maharashtra, India) thecha recipe, since you have always known Indian food to be spicy, let me explain. You have the jalapenos and you have the habenaros of peppers, right? Similarly, you have the entire country’s spice levels and some regional heat pockets around the country which is uncommon to the Indian palette itself.

Kolhapuri Thecha, the spiciest Indian sauce with peanuts and garlic

However, I urge you to not shy away from this Kolhapuri Thecha. The best hot sauces not only make your eyes tear up and your tongue burn, they have an irresistible flavor that makes you dip in for another bite even though you know that your next morning is not going to be pleasant after all 😛 😀

Kolhapuri Thecha, the spiciest Indian sauce with peanuts and garlic

Well, suit-up, because, here is the recipe for:

Kolhapuri Thecha


Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves: Makes 1 cup of sauce



  • 1 1/2 cup Kholapuri Red chilies (or any other super spicy variety available)
  • 8-10 big cloves of Garlic
  • 1/2 cup Peanuts
  • Water to soak chilies
  • 1/4 cup vegetable oil
  • 1/2 tsp Mustard seeds (optional)
  • 1/2 tsp Asafetida (optional)
  • Salt to season


  1. Soak the red chilies in warm water for about 30 min to 1 hour to soften them.
  2. Blend the red chilies (without the water), garlic, salt and peanuts to a coarse paste.
  3. Heat oil in a pan, add mustard seeds and allow it to crackle.
  4. Add asafetida and the chili paste.
  5. Cook until the oil separates out.
  6. The sauce is ready to be served as a side with rice and lentils or with roti (Indian flatbread) or dosa (Indian pancakes)

My Take:

This can be stored without refrigeration for about a week and for long periods when refrigerated.

While it can be served immediately, I have noticed that the flavors blend very well in about 8 hours, acts like marinating and bring out the best taste.

Yummily Yours'



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  1. Happy to read maharashtrian recipee but it should be ‘Kolhapuri’ & not Kholapuri. Kolhapur is a major city in South Maharashtra famous its Tambda Rassa ( hot spicy red curry mutton dish ), Pandhara Rassa ( white gravy), misal-hot spicy sprouts curry ensemble, pedhas, besides its Mahalaxmi temple , chappals or leather slippers , various industries and scenic locations

    • Thank you Meenal 🙂 Sorry about that, just corrected it! I am from the South, married a Maharashtrian. Recipe is from my MIL and my dear husband did not catch that mistake! Men! Thanks again, girl 🙂

  2. Hey Prash,
    I have been using thecha for 8 years now..it’s so versatile that it can be used not only to add zing to chole and rajma but also chinese as a schezwan sauce or sriracha sauce. I get my stovk from Pune which i refrigerate and use for anything and everything. There is a famous brand called pravins who is a big name in Pune’s achar industry.. they have both green and red chilli thecha. But theirs has only red chillies,garlic and oil. No peanuts. Ur thecha looks inviting and i have lost count of the number of times i drooled over ur pics..cheers

    • Hi Aparna!
      True that Aparna, You know, I added it to pasta today and it tasted sooo good!
      I will keep that brand in mind next time I visit Pune, thanks 🙂 I have had Prakash red thecha once and loved it. But cannot find it here anymore 🙁
      You must try the peanuts version! It offers a very nice nuttiness and crunch to the thecha.
      Thanks for being a returning reader! XOXO 🙂

      • Hey Prash,
        Prakash and praveen are actually brothers
        and you wont find much difference in taste between the two. I love your blog and have bookmarked so many things. Thanks for your kind words. Do try suhana/ suhani achar Masala too. You can use it for all our indian curries for a tangy twist to the normal version. This too is from pune.

  3. Love ur recipes!

  4. Hi Prash:
    I am going to try your thecha recipe but use Red Cherry Peppers (very spicy chillies) instead of your soaked dry red chillies. I like the idea of using peanuts, but will use honey roasted peanut. This can be used as Thai Red Chilli paste in Thai Chicken recipes.
    Question: Can I freeze this thecha?
    Rekha, CT, USA.

  5. Hi Prash – I’m assuming you’re using raw peanut and not the roasted variety ?
    I’m growing a fairly spicy assamese monster that I’d like to use for this recipe !


    • Hi Rahul, yes, raw peanuts. They lose the raw flavor when you cook the thecha. By the way, the Assamese variety sounds like a bomb!!! Send me a pic please!

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