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Chili-Garlic Thecha Olive Oil Dip

Thecha Olive Oil Dip

  • Author: Vasanti
  • Yield: Serves 2-3 1x


Easy, 5-minute recipe for bread dipping olive oil, flavored with classic Maharashtrian-Indian condiment, Chili Garlic Thecha


Units Scale
  • 56 medium garlic cloves, smashed and peeled
  • 56 Thai or bird’s eye green chilies, trimmed and cut into 1/2-inch pieces (see FAQs & Notes + Variations)
  • 1/2 tsp salt, or as needed
  • 1/4 tsp sugar (see FAQs & Notes +Variations)
  • 1/4 cup lemon-infused extra virgin olive oil (see Variations)


  • Transfer the garlic, green chilies along with salt and sugar to a mortar. 
  • Using the pestle, start by gently pounding the chilies and the garlic. Be careful to not pound it hard as the juices, especially from the chilies, might fly out into your eyes!
  • Continue pounding till the garlic and chilies are ground to a paste with coarse consistency. 
  • Alternatively, you can also use a mini food processor or a spice grinder to make the ground paste.
  • Transfer to a shallow dipping bowl or a plate. 
  • Drizzle the olive oil and stir to combine. 
  • Serve with a warm bread like cubed focaccia or sliced baguette (see FAQs & Notes + Variations).

Keywords: Quick & Easy, Restaurant Inspired