by Tarla Dalal
Added to 596 cookbooks
This recipe has been viewed 108913 times
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 .
Nutrient values (Abbrv) per serving
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