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Gujarati Athela Marcha गुजराती अथेला मार्चा (Fresh Bhavnagri Chilli Pickle from Gujarat)

Gujarati Athela Marcha गुजराती अथेला मार्चा (Fresh Bhavnagri Chilli Pickle from Gujarat)

Name: Gujarati Athela Marcha गुजराती अथेला मार्चा (Fresh Bhavnagri Chilli Pickle from Gujarat)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 large jar
Cuisine: Gujarati
Ingredients: bhavnagri chillies

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Prep Time: 20 minutes Cook Time: 10 minutes

Total Time 30 minutes

Servings: 1 large jar

Cuisine: Gujarati

Gujarati Athela Marcha गुजराती अथेला मार्चा (Fresh Bhavnagri Chilli Pickle from Gujarat) Recipe - Ranveer Brar

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)

Process

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.