You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Gujarati  >  Gujarati Kachumber / Chutneys / Achar  >  Raiwala Marcha

Raiwala Marcha

A delectable pickle of Bhavnagari chillies stuffed with a tongue-tickling mixture of mustard and fennel seeds, spiked up with a dash of lemon.



The flavour of mustard is dominant in this pickle, true to the name of Raiwala Marcha. You need to let the pickle stand for at least one hour before serving, to allow the flavours to soak into the chillies.

If you store this in an airtight container in the refrigerator, it will last for a week.

Try other pickle recipes like Methia Keri and Sweet Lemon Pickle .

Raiwala Marcha

This recipe has been viewed 127928 times
5/5 stars  100% LIKED IT   
3 REVIEWS ALL GOOD



Raiwala Marcha recipe - How to make Raiwala Marcha

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
Show me for servings

Ingredients
Method
    Method
  1. Wash and dry the bhavnagari chillies thoroughly.
  2. Remove the tops and slit each chilli lengthwise. Tap to remove any excess seeds. Keep aside.
  3. Combine the split mustard seeds, salt, turmeric powder, asafoetida, fennel seeds, 1 tsp of oil and ½ tbsp of lemon juice in a deep bowl and mix well.
  4. Fill little of the prepared mixture into each slit bhavnagari chilli and place them on a big plate.
  5. Sprinkle the remaining mixture evenly over them along with the remaining 3 tsp of oil and ½ tbsp of lemon juice and toss gently.
  6. Fill them in a glass jar and keep it aside for atleast 1 hour.
  7. Serve or store in an air-tight container in the refrigerator.
Nutrient values (Abbrv) per serving
Energy33 cal
Protein0.1 g
Carbohydrates0.6 g
Fiber0.1 g
Fat3.4 g
Cholesterol0 mg
Sodium2584 mg
Click here to view calories for Raiwala Marcha

Reviews

Raiwala Marcha
 on 24 Dec 19 07:01 AM
5

Can we use the same proportions for vadhwani marcha also?
Raiwala Marcha
 on 29 Nov 19 07:40 PM
5

Raiwala Marcha
 on 24 Dec 16 03:25 PM
5

This recipe really good as the Bhavnagri chillies are not that spicy and the recipe uses very little oil unlike other pickles.I eat this pickle everday with my morning and evening meal. It is so tangy and makes my regular food also so flavorful.

Subscribe to Free Weekly Food Mailer