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Athela marcha
Quick pickled green chillies
આથેલા મરચાં: Gujarati quick-pickled green chillies with rai kuria, salt, turmeric and lemon, ready the same day
On a Gujarati table there is nearly always a small steel bowl of athela marcha beside the thali, the quick daily pickle that makes plain khichdi, dal-bhaat, thepla or a plate of fafda taste complete. Thick, mild chillies (Bhavnagri or the pale green ones sold for bhajia) are slit, tossed with rai kuria (split mustard), salt, turmeric and hing, and soused with lemon juice. Within a few hours the mustard blooms and turns pleasantly pungent, the lemon softens the chillies and the colour turns olive green. They stay crunchy for about a week in the fridge, so most homes make a small batch every few days. Use thin, hot chillies if your family likes the heat. Common mistake: washing the chillies and using them damp, which waters down the masala and turns the pickle slimy; dry them completely before slitting. Always serve with a clean, dry spoon and throw the jar out if it turns cloudy, mouldy or smells off. Chef's tip: a pinch of methi kuria and half a teaspoon of sugar round out the sharpness if the lemons are very sour.
- Total time
- 17 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the chillies
- 7 oz thick green chillies (such as Bhavnagri)washed and dried completely
- 1 tsp methi kuria (split fenugreek seeds) (optional)
- 1 ½ tsp salt
- ½ tsp ground turmeric
- ¼ tsp gluten-free asafoetida
- 2 tbsp groundnut oil
- 3 tbsp lemon juicefrom about 2 lemons
- ½ tsp sugar (optional)
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Method
0/5 doneStep 1: Wash a small glass jar and dry it completely. Wipe the 7 oz thick green chillies (such as Bhavnagri) with a dry cloth, cut off the stalks and slit each one lengthwise; cut long ones into 5 cm pieces. Scrape out some seeds if you want them milder.
8 minStep 2: Put 3 tbsp rai kuria (split mustard seeds), 1 tsp methi kuria (split fenugreek seeds) (if using), 1 ½ tsp salt and ½ tsp ground turmeric in a dry bowl and place ¼ tsp gluten-free asafoetida in the centre.
1 minStep 3: Heat 2 tbsp groundnut oil in a small pan until hot, pour it over the hing and stir the masala well. Let it cool for a minute.
2 minStep 4: Add 3 tbsp lemon juice and ½ tsp sugar, if using, mix to a paste, then add the chillies and toss with a dry spoon until each is coated and some masala sits inside the slits.
2 minStep 5: Pack into the jar and leave at room temperature for 2–3 hours, shaking once, until the chillies darken slightly and the mustard smells pungent. Then refrigerate and use within a week, always with a dry spoon.
Nutrition per serving
- Calories
- 25 kcal
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does athela marcha take?
- About 17 minutes in total: 15 minutes to prepare and 2 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of gluten-free asafoetida?
- A pinch each of garlic powder and onion powder (asafoetida stands in for onion and garlic).
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