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.