Marcha nu Athanu is a traditional Gujarati pickle prepared using fresh green chilies and a special Gujarati-style pickle masala. This is an instant pickle that is mildly spicy, aromatic, and full of bold flavors. It instantly elevates the taste of everyday meals when served with Gujarati thepla, gathiya, rotis, or even simple dal–rice.
One of the best things about this green chili pickle is its excellent shelf life. When stored properly in a clean, airtight container and refrigerated, it stays fresh and flavorful for up to three months. The balance of spices, oil, and acidity helps preserve the pickle while enhancing its taste over time.
In this recipe, I share the perfect ingredient proportions along with a few simple, no-fail tips that ensure success even on your first attempt. By following these steps carefully, you can easily make restaurant-style Raita Marcha (Gujarati green chili pickle) at home with confidence. Do give this recipe a try and enjoy the authentic flavors of Gujarati cuisine!
The key to making instant marcha nu athanu at home are
- Firstly, always choose fresh and tender green chilies for pickle recipes like this one. While shopping, look for chilies with a bright green color, as they indicate freshness and work best for athanu. Before stuffing, marinate the green chilies with turmeric powder, salt, and lemon juice. This step helps draw out excess water and also reduces the sharp spiciness of the chilies, making the pickle well balanced in taste.
- Secondly, I have prepared a traditional Gujarati-style spice mix specially for this pickle. This versatile masala can also be used in gajar-marcha nu athanu or other mixed vegetable pickles. However, you can always adjust or choose the spice blend according to your personal taste and preference.
- After coating with masala, the chilies need time to rest and mature so that the flavors develop properly. As the chilies age, the taste of the pickle improves significantly. Therefore, once the pickle is complete, store the pickle for at least 2 days before consuming.
- Lastly, store marcha nu athanu in a clean, dry, airtight glass jar. When kept in the refrigerator and handled properly, it stays fresh and flavorful for up to 3 months.
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Recipe video
Instant marcha nu athanu recipe | Hari mirchi ka achar | instant chilli pickle
Ingredients
For marinated green chilli
- 300 grm green chilli
- 2 tbsp salt
- 1 tsp turmeric powder
- 1 tbsp lemon juice
For athana (pickle) masala
- ¼ cup or 30 grm rai na kuria
- 2 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tsp methi dana
- 1 tsp turmeric powder
- 1 tsp hing
- ¼ cup oil
- 1 tbsp salt
- 1 tbsp kashmiri red chilli powder
- 2 tbsp jaggery
- 2 tbsp lemon juice
Instructions
- Wash and completely dry 300 grams of green chillies. Remove the stalks and cut each chilli into two pieces. Do not remove the seeds or veins, as they help maintain the firmness of the chillies. Use small-sized green chillies; if the chillies are slightly large or long, cut them into smaller pieces.
- Add 2 tablespoons salt, 1 teaspoon turmeric powder, and 1 tablespoon lemon juice to the green chillies. Mix well and rest for 1 hour.
- After 1 hour, water will be released from the chillies. Transfer them to a sieve and let them dry completely.
- Heat a pan and add 2 tablespoons fennel seeds, 1 tablespoon coriander seeds, and 1 teaspoon methi dana (fenugreek seeds). Roast lightly on low heat. Transfer to a plate and allow them to cool.
- In the same pan, add ¼ cup rai na kuria and roast lightly. Transfer to a plate and let it cool.
- Add the roasted fennel seeds, coriander seeds, and methi dana to a mixer jar. Add 1 tablespoon of roasted rai na kuria. Grind everything coarsely using the pulse mode.
- Transfer the ground masala to a plate and shape it into a ring. Place the remaining rai na kuria around the edges, and add 1 teaspoon hing and 1 teaspoon turmeric powder in the center (refer to the video).
- Heat ¼ cup oil until warm, then allow it to cool slightly. Pour the oil over the masala without mixing, and cover it.
- Once the masala has cooled completely, add 1 tablespoon salt, 1 tablespoon Kashmiri red chilli powder, and 2 tablespoons jaggery. Mix well. The pickle masala is now ready.
- Add the prepared green chillies to the masala. Also add 1 large lemon cut into pieces and 2 tablespoons lemon juice. Mix everything well.
- Instant Marcha Nu Athanu is ready. Store it in a sterilized glass bottle. It stays good for up to 3 months when refrigerated.
Notes
- For athanu, choose fresh, small-sized green chillies that are less spicy.
- Remove only the top/stem part of the green chillies, as keeping it reduces the shelf life.
- Do not remove the veins and seeds of the green chillies; without them, the chillies become soft in the athanu.
- Coat the chillies with turmeric powder, salt, and lemon juice to remove excess moisture and reduce spiciness.
- Roast the masala on a low flame to remove moisture completely.
- Grind the masala coarsely; do not grind it into a fine powder.
- After adding hot oil to the masala, cover it immediately.
- Dry the green chillies completely before adding them to the masala.
- Lemon juice acts as a preservative in athanu; you can use vinegar instead if needed.
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