Aathela Marcha / Pickled Chillies is a green chilly pickle. Served as a side to a meal, this pickle can be easily prepared in 2 to 3 days. And last about a month if stored in fridge in an airtight glass container.
So , I have been uploading loads of sweets on my space during Ramadan. And there are still many to upload. Too much of everything is not good. So today’s recipe is of the opposite of sweet. That is spicy, chilly & Tangy. Aathela Marcha / Pickled Chillies as the name suggest is pickled green chilly in two types of brine solution.
Let me explain a little bit about Brine to get a clear idea. Brine is a salt based solution mixed in water or souring agent like vinegar or salt. Sometime a bit of salt is added to this liquid to balance the sourness. To be more precise it is a soaking liquid or you can say marinating liquid.
Cutting the Green Chilly
- For this recipe, try using Indian chillies to extract more of the flavor. Now depending on your tolerance of spice level remove the seed or keep it. I usually don’t remove the seed. We like spice in our pickles.
- Wash & dry the chilly on absorbent paper or wipe with clean kitchen towel
- Remove the stem & slit the chilly in to 2 . If the size of chilly is long then later cut in half
- And please use hand gloves while cutting green chillies. My skin is very sensitive so I use it. Otherwise it burns too much later for few hours
First Day Brine
- Salt is the main ingredient for the first day brine. Sea Salt or Normal whichever available
- Next ingredient is Turmeric
- Slit green chillies are mixed with salt and turmeric and kept for 15 minutes.
- This mix will start releasing water. So strain the excess liquid.
- Later take a tray and spread the brined chillies on it
- Cover with muslin cloth & dry overnight on kitchen counter.
Second Day Brine
- Rai Ka Kuria/ Split mustard (available in Indian stores) , Lemon juice , Salt & heated & cooled oil is mixed together.
- In a glass jar , pour the brine. And the green chillies.
- Keep at room temperature for a day.
- Later store in a fridge.
Huma Kalim
Yields 100 gm
Aathela Marcha / Pickled Chillies is a green chilly pickle. Served as a side to a meal, this pickle can be easily prepared in 2 to 3 days.
24 hrPrep Time
24 hrTotal Time
Save RecipeIngredients
- *1st day brine
- 100 gm green chilly (stem removed & slit into two)
- 1 tbsp turmeric
- 2 tbsp sea salt
- *2nd Brine
- 2 tbsp split mustard/ rai ka kuria
- 1 tsp salt
- Juice of 8 to 10 lemon
- 4 tbsp oil( heated & cooled)
Instructions
- 1st Day Process
- Mix all and keep aside for 2 hours.
- Later drain the excess liquid and spread the brined chilies on a tray.
- Cover with muslin cloth and dry overnight
- 2nd Day Process
- In a glass jar , pour all the ingredients for 2nd brine. Mix
- Now add the dried chillies.
- Mix to cover properly with the brine.
- Keep at room temperature for a day and later serve with any meal.
Notes
After keeping a day on kitchen counter. Keep it in refrigerator . Use as required.
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