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Laal marcha nu athanu | bharela laal marcha nu athanu | laal Mirchi ka achar

“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!

The key to making perfect laal marcha nu athanu at home are
  • 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.

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Recipe video 

Laal marcha nu athanu | bharela laal marcha nu athanu | laal Mirchi ka achar

Author Nehas Cook Book
2.34 from 3 votes
Prep Time 5 minutes
Cook Time 15 minutes
Rest time 3 hours
Total Time 3 hours 20 minutes
Course pickle
Cuisine Indian
Servings 1 bottle


For marinate red chilli

  • 250 grm green chilli
  • ½ tsp turmeric
  • 1 tsp salt

For masala

  • 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.
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2.34 from 3 votes (3 ratings without comment)


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