Gujarati Athela Marcha (Fresh Bhavnagri Chilli Pickle from Gujarat)

Prep: 20 minutes | Cook: 10 minutes | Servings: 1 large jar

Ingredients

500 gms Bhavnagri Chillies (large light green chillies)

1 cup Yellow split mustard seeds (Rai Kuria), coarsely crushed

3 tbsp Salt (namak)

1 tsp Turmeric powder (haldi)

1 tsp Asafoetida (hing)

2 tsp Fennel seeds, (saunf) coarsely crushed

8 tsp Oil

2 tbsp Lemon juice (nimbu ras)

Method

  • Wash chillies well and spread out on a kitchen towel to air dry thoroughly.
  • Remove the tops and slit each chilli lengthwise. Tap to remove any excess seeds. Keep aside.
  • To make the pickling spice mixture, combine the split mustard seeds, salt, turmeric powder, asafoetida, fennel seeds, 2 tsp of oil and 1 tbsp of lemon juice in a deep bowl and mix well.
  • Gently opening the slit chillies, fill a little of the prepared mixture into each chill, placing them on a big plate as they are done.
  • When done, sprinkle remaining pickling spice mixture evenly over the prepared chillies along with the remaining oil and lemon juice. Toss gently.
  • Transfer to an airtight glass jar and keep aside for at least 1 hour. The pickle is now ready to be consumed. Store in an air-tight container in the refrigerator for upto 1 month.

 

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