This Gujarati Raita Marcha (Green Chili Pickle) is a must-try! Quick and easy, bursting with flavors, made with simple ingredients such as Thai green chilies, lemon juice, and mustard seeds. This zero oil pickle is ready to enjoy in just a few hours!
The magic of this pickle lies in its simplicity. Made with just a few ingredients, it’s an ideal recipe for busy days when you want to quickly spice up your meals without waiting days for traditional pickles to ferment.
Love pickles? Try this Pickled Cauliflower (Gobhi Ka Paaniwala Achar).
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About Raita Marcha (Green Chili Pickle)
This Gujarati-style pickle is the perfect balance of spicy, tangy, and aromatic. With the use of fresh green chilies, turmeric, lemon juice, and mustard seeds, this pickle adds an instant burst of flavor to any meal.
Whether you’re pairing it with chapati, paratha, rice, or your favorite dishes, the Instant Green Chili Pickle packs a punch without being overwhelmingly spicy. Plus, it’s an oil-free version that is both healthier and vibrant in flavor.
Why You’ll Love This Recipe
- Quick and Easy: No long fermentation required, ready in just a few hours.
- Spicy & Tangy: A perfect balance of heat from green chilies and tang from lemon juice.
- Oil-Free: A healthier, oil-free alternative to traditional pickles.
- Simple Ingredients: Made with easily available ingredients like green chilies, mustard seeds, and lemon.
- Versatile: Pairs perfectly with rice, chapati, or any meal for an extra kick.
- No Preservatives: Fresh and natural flavors without any artificial additives.
- Customizable: Adjust spice levels and add variations like ginger or sweeteners for your preferred taste.
Ingredients
- Thai Green Chilies: The star of the pickle, these small, vibrant chilies bring intense heat and flavor.
- Ginger (optional): Adds a fresh, aromatic warmth that complements the spiciness of the chilies.
- Rai Nu Kuriya (Split Mustard Seeds): Adds a pungent, slightly bitter flavor and texture to the pickle.
- Lemon Juice: Provides acidity and tang, helping to pickle the chilies while balancing the heat.
- Turmeric Powder: A mild earthy flavor with a beautiful golden color, and a natural preservative.
- Hing (Asafoetida): A unique spice that adds an aromatic, savory note and aids digestion.
- Salt: Enhances all the flavors and helps in the preservation of the pickle.
Method
Prepare the Chilies: Wash the Thai green chilies thoroughly and wipe them dry with a kitchen towel.
Roughly chop the chilies into smaller pieces (you don't need to be too precise).
If using ginger, peel and roughly chop it into small pieces.
Chop the Chilies (Optional): Place the chopped green chilies and ginger (if using) into the mini food processor.
Pulse the food processor a few times to chop them roughly. You want them finely chopped but not turned into a paste, so be careful not to over-process. The goal is to have chunky pieces.
Combine the Ingredients: In a clean, dry bowl, add the chopped green chilies and ginger (if using).
Add the rai nu kuriya, turmeric powder, hing, and salt. Mix well to coat the chilies and ginger with the spices.
Add Lemon Juice: Squeeze fresh lemon juice into the bowl. The acidity of the lemon will help pickle the mixture and give it a tangy flavor.
Mix everything together thoroughly to ensure the lemon juice is well incorporated with the spices.
Let it Rest: Cover the bowl and let the pickle sit at room temperature for 6-8 hours or overnight to allow the flavors to meld together.
The pickle will be ready to serve the next day!
Storage
Once Green Chili Pickle is ready, you can store it in an airtight container. It can be kept at room temperature for up to 2-3 days and in the refrigerator for up to a week. If you want the pickle to last longer, refrigeration is the best option to maintain its flavor and freshness.
Variations and Substitutions
- Peppers: Use Jalapeños or Serrano peppers for a milder option, but still provides a good level of heat and works well in pickles.
- Vinegar: If you prefer a more tangy flavor, you can replace some of the lemon juice with white vinegar.
- Caraway Seeds (Ajwain): For a different flavor, you can add a pinch of ajwain (caraway seeds) along with the mustard seeds. It adds a subtle aromatic touch.
- Jaggery: If you like a hint of sweetness to balance the heat, add a small amount of jaggery (unrefined sugar) while mixing the spices.
Pro Tips
- Heat Control: If you prefer a milder version of this pickle, remove the seeds from the Thai green chilies before chopping. This reduces the heat but keeps the flavor intact.
- Spices: Adjust the amount of turmeric and hing based on your personal preference. A little extra hing can add a lovely aromatic flavor to the pickle.
- Allow it to Rest: For the best flavor, give the pickle time to marinate. The longer it sits, the more intense the flavors become, so patience is key!
This Green Chili Pickle (Gujarati Raita Marcha) is a versatile and flavorful addition to your kitchen.
Whether you enjoy it with a simple dal-rice combo, paratha, or want to add spice to any of your meals, this quick and easy recipe will elevate your dishes in no time.
Give it a try and enjoy the perfect mix of heat and tang with minimal effort!
Raita Marcha (Green Chili Pickle)
Equipment
Ingredients
- 20-22 Thai green chilies
- 1 inch piece of ginger (optional)
- 1 tablespoon rai nu kuriya (split mustard seeds)
- 1 tablespoon lemon juice
- ½ teaspoon turmeric powder
- ½ teaspoon hing (asafoetida)
- 1 teaspoon Salt to taste
Instructions
Prepare the Chilies:
- Wash the Thai green chilies thoroughly and wipe them dry with a kitchen towel.
- Roughly chop the chilies into smaller pieces (you don't need to be too precise).
- If using ginger, peel and roughly chop it into small pieces.
Chop the Chilies: (Optional)
- Place the chopped green chilies and ginger (if using) into the mini food processor.
- Pulse the food processor a few times to chop them roughly. You want them finely chopped but not turned into a paste, so be careful not to over-process. The goal is to have chunky pieces.
Combine the Ingredients:
- In a clean, dry bowl, add the chopped green chilies and ginger (if using).
- Add the rai nu kuriya, turmeric powder, hing, and salt. Mix well to coat the chilies and ginger with the spices.
Add Lemon Juice:
- Squeeze fresh lemon juice into the bowl. The acidity of the lemon will help pickle the mixture and give it a tangy flavor.
- Mix everything together thoroughly to ensure the lemon juice is well incorporated with the spices.
Let it Rest:
- Cover the bowl and let the pickle sit at room temperature for 6-8 hours or overnight to allow the flavors to meld together.
- The pickle will be ready to serve the next day!
Serving:
- This green chili pickle can be enjoyed with rice, chapati, or any meal to add a spicy and tangy kick!
- Store it in an airtight container, and it will last for up to 2 weeks in the fridge.
- Enjoy your quick and flavorful Gujarati-style green chili pickle!
Notes
Variations and Substitutions
- Peppers: Use Jalapeños or Serrano peppers for a milder option, but still provides a good level of heat and works well in pickles.
- Vinegar: If you prefer a more tangy flavor, you can replace some of the lemon juice with white vinegar.
- Caraway Seeds (Ajwain): For a different flavor, you can add a pinch of ajwain (caraway seeds) along with the mustard seeds. It adds a subtle aromatic touch.
- Jaggery: If you like a hint of sweetness to balance the heat, add a small amount of jaggery (unrefined sugar) while mixing the spices.
Pro Tips
- Heat Control: If you prefer a milder version of this pickle, remove the seeds from the Thai green chilies before chopping. This reduces the heat but keeps the flavor intact.
- Spices: Adjust the amount of turmeric and hing based on your personal preference. A little extra hing can add a lovely aromatic flavor to the pickle.
- Allow it to Rest: For the best flavor, give the pickle time to marinate. The longer it sits, the more intense the flavors become, so patience is key!
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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