Raita Marcha (Green Chili Pickle)
This Gujarati Raita Marcha (Green Chili Pickle) is made with simple ingredients such as green chilies, lemon juice, and mustard seeds. This zero oil pickle is ready to enjoy in just a few hours!
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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