Raiwala Marcha
by Tarla Dalal
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 recipe - How to make Raiwala Marcha
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
20 bhavnagari chillies
1/2 cup coarsely crushed split mustard seeds (rai na kuria)
2 tbsp salt
1/2 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1 tsp coarsely crushed fennel seeds (saunf)
4 tsp oil
1 tbsp lemon juice
- Method
- Wash and dry the bhavnagari chillies thoroughly.
- Remove the tops and slit each chilli lengthwise. Tap to remove any excess seeds. Keep aside.
- 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.
- Fill little of the prepared mixture into each slit bhavnagari chilli and place them on a big plate.
- Sprinkle the remaining mixture evenly over them along with the remaining 3 tsp of oil and ½ tbsp of lemon juice and toss gently.
- Fill them in a glass jar and keep it aside for atleast 1 hour.
- Serve or store in an air-tight container in the refrigerator.
| Energy | 33 cal |
| Protein | 0.1 g |
| Carbohydrates | 0.6 g |
| Fiber | 0.1 g |
| Fat | 3.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 30 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 2 mg |
| Folic Acid | 0.4 mcg |
| Calcium | 5.1 mg |
| Iron | 0 mg |
| Magnesium | 1 mg |
| Phosphorus | 0.5 mg |
| Sodium | 2584 mg |
| Potassium | 14 mg |
| Zinc | 0 mg |
Can we use the same proportions for vadhwani marcha also?
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.