athela mircha
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5 from 1 vote

Raita Marcha, Athela Marcha,Chili Pickle

Athela Mircha- a tangy, Instant and easy to make Green chili pickle specialty from Gujarat
Prep Time20 mins
Total Time20 mins
Course: Pickles/Achar, Side Dish
Cuisine: Gujarati Cuisine
Keyword: Athela Mircha, Green chili pickle, Raita Marcha
Author: anjanaskc

Ingredients

  • 325 gms Green Chillies / Hari Mirch
  • 30 gms salt
  • 1 tsp Turmeric Powder / Haldi Powder
  • 6 tbsp Split Mustard seeds/Rai kuria
  • 1.5 tbsp Fennel Seeds / Saunf
  • 5 tbsp Lemon Juice / Nimbu Ka Ras
  • 4 tbsp Cooking Oil
  • 1/4 tsp Asafoetida / Hing powder

Instructions

  • Wash the green chilies ,discard the stems and wipe them well with a napkin.
  • Slit from the center and make it into 2 pieces.
  • Add 5 tbsp salt and turmeric and mix well and then cover and keep aside for 4 hours.
  • Now transfer the chilies on an sieve to drain out the moisture released from the chilies.
  • Spread the chilies on a kitchen napkin for 2 hours to absorb the extra moisture.(step 3,4,5 are required if you are making a large batch of pickle, else just mix all the ingredients,stir and store. Step 3,4 ,5 ensures a long shelf life of the pickle)
  • Heat the cooking oil and then let it cool down slightly,now add rai kuria and mix it and wait it till it come to room temperature.
  • Add the chilies in a mixing bowl and add 1 tbsp salt, crushed fennel seeds, asafoetida,lemon juice and the oil(in which rai kuria is added)
  • Mix every thing well and then fill the pickle in a glass jar.
  • You can start using the pickle immediately but the taste best after 4-5 days.
  • Enjoy with rice, khichdi ,roti ,paratha or any farsan of your choice.

Notes

NOTE-
  1. You can skip step 3.4.5 and directly add salt and all the ingredients in the chilies but following all the steps ensure a long shelf life .
  2. Keep it refrigerated after 3-4 days.
  3. It easily stays well for 6 -8 months in the refrigerator but do keep mixing or shaking the jar twice a week.
  4. Instead of slicing the chilies in long pieces you can chop it in bite size small pieces.
  5. You can use any cooking oil but I prefer to use mustard oil in it.
  6. you can also make it oil free.