Food & Drink Magazine

Raita Marcha, Athela Marcha, Chili Pickle

By Anjana Chaturvedi @maayeka

Athela Mircha- a tangy,Instant and Easy to make green chili pickle -specialty from Gujarat

Athela Mircha or Raita mircha is a very popular Gujarati pickle ,which is a must have in almost all Gujarati houses. Athela means pickled and mircha is green chilies 🙂 so its an easy green chili pickle which is made through out the year as it is easy to make with just few basic ingredients which are available in each kitchen.

The main pickling spice is mustard so the pickle has a prominent taste of mustard, traditionally rai kuria(split yellow mustard seeds)is used in this athela mircha but if rai kuria is not available then you can alternatively also crush black mustard seeds and use to make this pickle.

This athela mircha is so popular in the state of Gujarat that it is sold in most of the grocery stores and small restaurants .You can find big jars of this athela mircha kept near the cash counter,even in U.k and U.S.A you can find this raita mircha in Patel or any Gujarati store.

I love making pickles and regularly makes different variety of fresh pickles but this is among the easiest pickles I have ever made and everyone just loves it .It goes very well with rice, khichdi, poori, paratha, mathri or any thing you want to have it with. I have added little oil in it but if you want to avoid oil then go ahead and make it oil free . It stays well in the refrigerator for 3-4 months,but do keep mixing or shaking the jar regularly.

If you love green chili pickles then do try these from my blog-

Raita Marcha, Athela Marcha, Chili Pickle
Raita Marcha, Athela Marcha, Chili Pickle

Raita Marcha, Athela Marcha,Chili Pickle

Athela Mircha- a tangy, Instant and easy to make Green chili pickle specialty from Gujarat

Raita Marcha, Athela Marcha, Chili Pickle

Raita Marcha, Athela Marcha,Chili Pickle

Athela Mircha- a tangy, Instant and easy to make Green chili pickle specialty from Gujarat

NOTE-

  1. Keep it refrigerated after 3-4 days.
  2. It easily stays well for 3 months in the refrigerator but do keep mixing or shaking the jar twice a week.
  3. Instead of slicing the chilies in long pieces you can chop it in bite size pieces.
  4. You can use any cooking oil but I prefer to use mustard oil in it.

There is no Nutrition Label for this recipe yet.


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