Gujarati Pickle Raita Marcha is super easy to make from scratch, tasty to the core, and requires a few basic staple ingredients. This is a vegan, and traditional-style Hari Mirch ka achar recipe.
This Gujarati-style Chilli pickle is my favorite condiment. It can be made any time of the year.
This green chilli pickle tastes amazing with thepla, paratha, roti, rice, khakhra, fafda gathiya, or just about anything. It’s tangy, pungent, a little bit spicy, and flavorful, and helps enhance the taste of whatever it is paired with.
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Indian food is never complete unless it is accompanied by the extra like chutney, pickles, papad, chaas, etc. This Raita marcha also known as Athela marcha is one of them.
My vegetable garden is overloaded with a variety of green chili peppers. I use them in making green chutney, mint chutney, ginger-chili paste, and chili pickles.
Making pickles is an ancient tradition in most Indian families. Generally, summertime is the pickle-making season as mangoes and other pickling vegetables are in season at this time.
Traditionally raw mango, gooseberry, lime, lemon, chilli, carrot, and garlic pickles are made in big batches for the whole year during the summer season.
I am a huge fan of pickle recipes, and I have a special attachment for this raita marcha recipe. I prepare this pickle quite frequently.
This green Gujarati Raita Marcha (chilli pickle) is one such pickle that can be made during any time of the year. It does not need sunlight so it can also be made during any time of the day.
This pickle is made using fresh, green chilies, split mustard seeds, split fenugreek seeds, Peanut oil, lemon juice, turmeric powder, hing, and salt.
Savor it with piping hot Methi thepla or relish it with dal-bhaat or with any meal; this Hari Mirch Ka Achar Recipe is surely going to tickle your taste buds. It adds an instant kick of flavors to any meal.
Ingredients required
- Green Chillies – I am using Jalapenos and Serrano pepper. Any variety of long, medium spicy fresh green chili is perfect for this Indian pickle. If the chilies are too hot, you can remove the seeds. Use firm, blemish-free green chilies.
- Cold-pressed peanut oil – Traditional Gujarati-style pickles are made in cold-pressed oil but you can use olive oil, sunflower oil, sesame oil, or mustard oil.
- Spices – I have used split mustard seeds, split fenugreek seeds, salt, and turmeric powder in this recipe. Split mustard seeds (also known as Rain a kuriya) and Split fenugreek seeds (also known as methi na Kuria) are the key flavoring ingredient. Everything is easily available in any Indian grocery store.
- Lemon Juice – A must-have to balance out the hot spicy peppers. The acidity adds freshness and helps in preserving the pickle. Fresh is best, but store-bought will work.
- Fennel seeds – This gives a very nice aroma and taste to this raita marcha recipe.
Step-by-step process
- Heat peanut oil. Switch off the flame. Let the oil come to a warm temperature. Keep it aside.
- Take split mustard seeds in a blender jar and grind them in a blender to make a coarse powder.
- Add crushed mustard seeds, split fenugreek seeds, fennel seeds, and warm oil to a big bowl. Mix everything very well.
- Now add lemon juice and mix everything again. Keep this aside for about 4 to 5 hours.
- Wash and completely dry the chili peppers. Please make sure no traces of water exists on them. Cut the top of the chilies and cut them lengthwise.
- Take cut chillies in a big bowl. Add turmeric powder and salt. Mix well.
- Cover the bowl and keep it aside for an hour.
- This step will release the excess water present in chilies and also reduce some spice from the chilies.
- Once one hour is done, take out the chilies from the bowl with the help of a perforated ladle and spread it in a single layer on a clean kitchen napkin or paper towel. Discard the water (which is released from chilies).
- Let the chillies air dry on a countertop for about 5 to 6 hours.
- Once the chilies are dried, take them into a big bowl. Add in the Mustard-fenugreek mixture and mix everything very well.
- Cover the bowl and keep it on the countertop for 3 to 4 days. Stir once every day.
- Raita marcha is ready to enjoy. Take them in a clean and dried pickle jar/bottle and store them on the countertop or in the fridge.
- Serve it with Thepla, dal-bhaat, paratha, roti, or with any meal.
Pto-tips, Notes, and quick FAQs
- You can use any chili peppers for this recipe. Most chili pickle recipes will call for green chilies, but you can use red chili peppers too.
- After making this green chilli pickle, let it sit for 3-4 days before eating it. Shake it once a day so that the oil coats all the chillis.
- Make sure to always use a dry spoon when removing chilli pickles from the jar.
- Wash the chilies and wipe them using a cotton cloth. Cut them into 2-3 pieces.
- You can keep up to a year in the fridge.
- You can even stuff the mustard masala inside the green chilies, rather than mixing it with the sliced green chillies. This is known as Bharwa Mirch Ka Achaar.
- Make sure green chilies are completely dry without any traces of moisture before adding the pickle masala.
- Always use a clean, sterilized jar with a tight-fitting lid for storing this mirch ka achaar. Use a clean and dry spoon to scoop the pickle.
- Use gloves while cutting the chilies to avoid skin burning. Also, avoid touching your face, especially your eyes while making this pickle.
Peanut oil is traditionally used to make pickles in Gujarat. But you can use olive oil, mustard oil, or vegetable oil.
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Raita Marcha (Green chilli pickle)
Ingredients
- 350 grams Green Chili (i used jalapeno and serrano)
- 1 tablespoon Split fenugreek seeds (Methi na kuria)
- 4 tablespoon Split Mustard seeds (Rai na kuriya)
- 4 teaspoon Salt to taste
- 2 teaspoon Turmeric powder
- ⅓ cup Peanut Oil
- ¼ cup Lemon juice
- 2 teaspoon Fennel seeds
Instructions
- Heat peanut oil. Switch off the flame. Let the oil come to a warm temperature. Keep it aside.
- Take split mustard seeds in a blender jar and grind them in a blender to make a coarse powder.
- Add crushed mustard seeds, split fenugreek seeds, fennel seeds, and warm oil to a big bowl. Mix everything very well.
- Now add lemon juice and mix everything again. Keep this aside for about 4 to 5 hours.
- Wash and completely dry the chili peppers. Please make sure no traces of water exists on them. Cut the top of the chilies and cut them lengthwise.
- Take cut chillies in a big bowl. Add turmeric powder and salt. Mix well.
- Cover the bowl and keep it aside for an hour.
- This step will release the excess water present in chilies and also reduce some spice from the chilies.
- Once one hour is done, take out the chilies from the bowl with the help of a perforated ladle and spread it in a single layer on a clean kitchen napkin or paper towel. Discard the water (which is released from chilies).
- Let the chillies air dry on a countertop for about 5 to 6 hours.
- Once the chilies are dried, take them into a big bowl. Add in the Mustard-fenugreek mixture and mix everything very well.
- Cover the bowl and keep it on the countertop for 3 to 4 days. Stir once every day.
- Raita marcha is ready to enjoy. Take them in a clean and dried pickle jar/bottle and store them on the countertop or in the fridge.
- Serve it with Thepla, dal-bhaat, paratha, roti, or with any meal.
Video
Notes
- You can use any chili peppers for this recipe. Most chili pickle recipes will call for green chilies, but you can use red chili peppers too.
- After making this green chilli pickle, let it sit for 3-4 days before eating it. Shake it once a day so that the oil coats all the chillis.
- Make sure to always use a dry spoon when removing chilli pickles from the jar.
- Wash the chilies and wipe them using a cotton cloth. Cut them into 2-3 pieces.
- You can keep up to a year in the fridge.
- You can even stuff the mustard masala inside the green chilies, rather than mixing it with the sliced green chillies. This is known as Bharwa Mirch Ka Achaar.
- Make sure green chilies are completely dry without any traces of moisture before adding the pickle masala.
- Always use a clean, sterilized jar with a tight-fitting lid for storing this mirch ka achaar. Use a clean and dry spoon to scoop the pickle.
- Use gloves while cutting the chilies to avoid skin burning. Also, avoid touching your face, especially your eyes while making this pickle.
- This post is updated with new photos, originally published in June 2017.
Nutrition
Warm Regards,
Dhwani.
Lovely share and photos 🙂
Thanks Sweets!! <3
This sounds so flavorful!!
Thank you!! 🙂