Learn how to make Thecha Flavored Garlic Herb Butter in just 10 minutes and give this compound butter a new flavor. This can be used to flavor veggies or as a spread for bread!
If you love cooking vegetarian/vegan recipes then please join me on my Facebook Page – Cookilicious.
Homemade Garlic Herb Butter
Forget store bought butter, you will love this flavored butter made at home instead! This delicious compound butter is made with garlic flavored thecha and herbs, giving plain old butter a refreshing makeover!
This flavored garlic herb butter can be made with any kind of butter - vegan, dairy and/or salted, unsalted. Flavored butter like this one, can stay fresh in the fridge for weeks plus it also freezes beautifully up to 6 months.
Trending Video
What is Thecha
More famously known as Kolhapuri Thecha is a spicy accompaniment native to Maharashtrian cuisine (specifically to Kolhapur). Popularly served along with Bhakri (Indian flatbread made with gluten free flour). It's a spicy dry chutney made with green chillies, peanuts, garlic and coconut that is extremely delicious to taste.
This amazing and mouthwatering Kolhapuri Thecha takes around 5 minutes to prep and needs about 5 minutes cooking time. Its enticing aroma is just out of this world!!
But beware, the spice level of Thecha is extremely high and it's not for the faint of heart.
Since I wanted all of you to enjoy Thecha, I decided to mix it with a compound butter to make it even more palatable. Plus in the bargain, we now have a new butter flavor!
How to make Thecha Garlic Herb Butter
The first step is to prepare the Kolhapuri Thecha.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
- Fry raw peanuts, chopped green chillies, garlic and coconut till they turn light brown. Pay close attention and be careful to not burn the ingredients.
- Transfer the mix to a mortar and pestle and crush it coarsely. Transfer the coarse paste back to the pan. Add some more oil and saute it for 2-3 minutes. Take it off the flame and allow it to cool down completely.
- Meanwhile, thaw butter till it reaches room temperature. Using either a whisk or hand beater, whisk the butter until smooth and creamy.
- Add the Kolhapuri Thecha and mixed herbs, stir to combine well.
Transfer this mixture to the container in which you want to set the garlic spread. Keep it in the refrigerator. It's ready to use when the seasoned butter becomes cold and solid.
Tips to make the perfect Thecha Butter
- Roughly chop green chillies and garlic.
- Do not shy away from adding the said amount of garlic and chillies.
- The spice level decreases when Thecha gets mixed with butter, so keep this in mind when adding the chillies.
- Use freshly grated, desiccated or shredded coconut for this recipe, it makes the dish taste better.
- Peanuts can be with or without skin.
- Since peanuts take a little longer to fry, start frying them in oil first for a minute and then add the rest of the ingredients.
- If you don't have access to a mortar-pestle, you can use a blender to make the paste in step 2. But keep the mixture coarse. Do not grind it to be too smooth.
- You can use any dairy or plant based butter that is plain or salted.
- Check and add salt after mixing the Thecha in the butter.
- You can also roll the softened mixed spread in plastic wrap and refrigerate it. Once it’s completely chilled it can be sliced making gorgeous rounds of butter.
- This butter also freezes well for upto 6 months.
- You can also freeze this butter in ice cube trays and use each cube as needed.
Some ideas to use this Gourmet Butter
- Use it in any recipe that calls for butter.
- Toss pasta in it and give it a new elevated flavor.
- Spread it over a bread and enjoy it as a snack.
- Use this as a marinade.
- Make flavored popcorn.
- Grill veggies, tofu and paneer in this.
- Serve it as a side for Bajra Jowar Bhakhri | Sorghum & Pearl Millet Flour Flatbread and Dill Flavored Jowar/Sorghum Flatbread.
- Mix it in Mashed Potatoes.
- Use it to make Garlic Bread.
- Can be used in savory baking dishes.
- Get creative and try something new with it
If you’ve tried this Thecha Flavored Garlic Herb Butter or any other recipe on the blog please let me know. I welcome your comments, star ratings, tweaks and suggestions.
Similarly, please tag me on Instagram @cookilicious or using #cookiliciousveg when you recreate a recipe from here. I’m always happy to see you share my recipes with the world. Yay!!!
Remember to follow me on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious vegetarian and vegan recipe and what I’m getting up to.
Recipe 📖
Thecha Flavored Garlic Herb Butter
Ingredients
To prepare Kolhapuri Thecha
- 12-13 green chillies
- 10-12 cloves garlic
- ½ cup raw peanuts
- ¼ cup coconut
- 1 tablespoon avocado oil
To make Thecha Butter
- 2 sticks butter
- 1 tablespoon mixed herbs
- salt
Instructions
- Firstly, take the butter out of the Fridge and keep it to thaw to room temperature.
To prepare Kolhapuri Thecha
- Fry raw peanuts, chopped green chillies, garlic and coconut till they turn light brown. Pay close attention and be careful to not burn the ingredients.
- Transfer the mix to a mortar and pestle and crush it coarsely. Transfer the coarse paste back to the pan. Add some more oil and saute it for 2-3 minutes. Take it off the flame and allow it to cool down completely.
To make Thecha Butter
- Using either a whisk or hand beater, whisk the thawed butter until smooth and creamy.
- Add the Kolhapuri Thecha and mixed herbs, stir to combine well.
- Transfer this mixture to the container in which you want to set the garlic butter. Keep it in the refrigerator. It's ready to use when the seasoned butter becomes cold and solid.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
Notes
-
- Roughly chop green chillies and garlic cloves.
- Do not shy away from adding the said amount of garlic and chillies.
- The spice level decreases when Thecha gets mixed with butter, so keep this in mind when adding the chillies.
- Use freshly grated, desiccated or shredded coconut for this recipe.
- Peanuts can be with or without skin.
- Since peanuts take a little longer to fry, start frying them in oil first for a minute and then add the rest of the ingredients.
- If you don't have access to a mortar-pestle, you can use a blender to make the paste in step 2. But keep the mixture coarse. Do not grind it to be too smooth.
- You can use any dairy or plant based butter that is plain or salted.
- Check and add salt after mixing the Thecha in the butter.
- You can also roll the softened mixed spread in plastic wrap and refrigerate it. Once it’s completely chilled it can be sliced making gorgeous rounds of butter.
- This butter also freezes well for upto 6 months.
- You can also freeze this butter in ice cube trays and use each cube as needed.
Nutrition
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.
Leave a Reply