Indian food is never complete unless it is accompanied by the extra like chatni, pickles, papad, chaas etc. This Pickle is one of them. Raita Marcha / Athela Marcha / Chili pickle, is tongue tickling mixture of crushed mustard (Raina Kurya in Gujarati) and lemon juice. It adds an instant kick of flavors to any meals. This is very famous Gujarati Pickle and can be found in every Gujarati House. Raita Marcha pairs well with any meal particularly with Kichadi, Thepla or a Kathiyawadi Thali.

This one is my mother’s recipe. She learned this pickle from her Mother-in-law. I can say this recipe is authentic Gujarati recipe. I changed this little bit. Usually, chilies are stuffed with masala. But I didn’t stuff it. I simply sprinkled masala over the chilies. Traditionally this pickle is made with Bhavnagari Chilies (Types of Chili), But I couldn’t find it here. Hence, I used Shishito chilies, East Asian variety, which is mild in taste. If your chilis are very hot, you can remove the seeds to cut the spiciness.

Making this green chili pickle is so so easy. It takes only 5 minutes. You need to let the pickle stand for at least a day before serving, to allow the flavors to soak into the chilies. Raita Marcha lasts 2 months in air tight container in refrigerator.

Look At the gorgeous turmeric Hue!!! Isn’t like sunny summer sunshine???

Ingredients

Green Chili – 300 grams

Salt to taste, i used 1/2 tbsp

Mustard / Raina Kuriya / Rai ki dal – 1/2 cup (Yellow)

Turmeric powder – 1 tsp

Oil – 1/4 cup

Lemon juice – 1/4 cup

Video recipe of Raita Marcha / Green Chili Pickle

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Direction

1. Take a big mixing bowl. Add mustard, turmeric powder, salt, lemon juice and oil. Mix well.

2. Make a slit in chili or you can cut into small pieces or into half. Add it into the masala. You may also stuff the chili. Mix very well.

3. Cover it and let it stand for at least a day.

4. Raita Marcha / Green Chili Pickle / Aathela Marcha is ready. Serve this with Thepla or any meal.