“Lal Marcha Nu Athanu” is a popular Gujarati pickle made with fresh red chilies stuffed with Gujarati-style pickle masala. It is an instant pickle with a slightly spicy and flavorful taste, and it pairs excellently with Gujarati thepla, gathiya, or rotis. Additionally, it has a long shelf life, and you can store it in an airtight container in the refrigerator for up to six months. I’ll share the perfect ingredient ratios and a few fail-safe tips to help you make the perfect Lal Marcha Nu Athanu on your first attempt. Give it a try!
- Firstly, try to select fresh and tender red chilies for such pickle recipes. You may notice the bright red color while shopping, and that should be ideal for this recipe.
- Secondly, the spice mix used in this recipe can also be used for other vegetable-based stuffed pickles.
- Once the chilies are stuffed and aged, the taste of the pickle improves. Therefore, after stuffing, store it for a minimum of 2 days before using it.
- Lastly, store the green chili pickle in an airtight glass jar. It will stay good for up to 6 months in the refrigerator.
Please do visit my other related recipe collection like
Laal marcha nu athanu | bharela laal marcha nu athanu | laal Mirchi ka achar
For marinate red chilli
- 250 grm green chilli
- ½ tsp turmeric
- 1 tsp salt
- 60 grm or ½ cup splits mustard seeds - rai na kuria
- 30 grm or ¼ cup splits fenugreek seeds - methi na kuria
- 2 tbsp dry coriander seeds
- 1 tbsp cumin seeds
- 2 tbsp fennel seeds
- 1 tbsp salt
- 1 tsp asafoetida
- 1 tsp turmeric powder
- 2 tbsp salt
- 2 tbsp lemon juice
- 1 cup oil - 4 tbsp oil for masala + ¾ cup oil for pickle
- Wash and dry the red chilies completely. Remove the upper part and make slits in the center. Remove the veins and seeds in the same way for all the chilies.
- Now, in a bowl, add ½ tsp turmeric and 1 tsp salt. Mix well and rub the turmeric and salt mixture inside the chilies. Set it aside for 1 hour to allow water to release from the chilies and decrease their spiciness.
- Remove the water from the chilies and let them dry completely.
- In a pan, add 2 tbsp coriander seeds, 1 tbsp cumin seeds, and 2 tbsp fennel seeds. Roast on low flame until they become aromatic.
- Take them out and let them cool down. Then grind them into a coarse powder; do not grind them into a fine powder.
- Now, roast 2 tbsp of salt for 1 minute and set it aside.
- In a plate, spread ½ cup rai na kuria, ¼ cup methi na kuria, the coarsely ground masala, 1 tsp hing, and 1 tsp turmeric powder.
- Heat 1 cup of oil, let it cool down slightly, and add 4 tbsp of oil into the masala, reserving the remaining oil for the pickle. Also, add salt and 2 tbsp lemon juice into the masala. Mix well.
- The pickle masala is ready, stuff the masala into the chilies.
- Take a sterilized glass bottle and add the chilies into the bottle.
- Add the remaining ¾ cup of oil into the bottle. Cover it with a lid and shake the bottle.
- Laal marcha nu athanu is ready to eat after 2-3 days.
- Serve it with Thepla, dal-bhaat, paratha, roti, or with any meal.
- Choose medium-sized and fresh red chilies for pickling.
- Remove seeds and veins from the chilies.
- Coat the red chilies with turmeric and salt to decrease their spiciness.
- Dry the red chilies completely.
- Roast the masala on low flame to remove any moisture from it.
- Grind the masala into a coarse powder.
- Lemon juice enhances the taste and acts as a preservative in the pickle masala.
- Oil acts as a preservative in the pickle. Do not reduce the quantity of oil in the pickle.
- Store the pickle in a sterilized glass bottle.