Raiwala Marcha


by
Raiwala Marcha

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

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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 .

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Raiwala Marcha recipe - How to make Raiwala Marcha

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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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.
Accompaniments

Amiri Khaman, Gujarati Sev Khamani Recipe 
Ganthia Nu Shaak ( Gujarati Recipe) 
Ganthias, Gujarati Gathiya Recipe 
Khatta Dhokla, Gujarati Recipe 
Paatra ( Gujarati Recipe) 

Nutrient values per serving
Energy33 cal
Protein0.1 g
Carbohydrates0.6 g
Fiber0.1 g
Fat3.4 g
Cholesterol0 mg
Vitamin A30 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30 mg
Vitamin C2 mg
Folic Acid0 mcg
Calcium3.5 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0 mg
Potassium13.5 mg
Zinc0 mg

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

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Reviews

Raiwala Marcha
5
 on 24 Dec 16 03:25 PM


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.