Marcha nu Athanu

Name: Marcha nu Athanu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings
Cuisine: Gujarati
Ingredients: 250 g thick green chillies; 3 tbsp Mustard seeds; 1 tbsp Fenugreek seeds; 2 tbsp fennel seeds; 1 tsp Turmeric; 0.5 tsp Asafoetida; 3 tbsp Salt; 4 tbsp Lemon juice; 150 ml mustard oil

Fat green chillies slit and packed with a tangy mustard-fenugreek masala, cured in oil for a fiery bite alongside any Gujarati meal.

🇮🇳India· Gujarat

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 12
Difficulty: Easy
Calories: 60 kcal

Ingredients

0 of 9 gathered

Servings

250 g thick green chillies — slit lengthwise, deseeded
3 tbsp Mustard seeds — coarsely crushed
1 tbsp Fenugreek seeds — coarsely crushed
2 tbsp fennel seeds — coarsely crushed
1 tsp Turmeric
½ tsp Asafoetida
3 tbsp Salt
4 tbsp Lemon juice
150 ml mustard oil — heated and cooled slightly

Equipment

•Glass jar
•Mixing bowl

Nutrition

Per serving, approximate

Calories: 60 kcal
fat: 5 g
carbs: 3 g
fibre: 2 g
protein: 1 g
calories: 60 kcal

Instructions

1
Wash the green chillies well and pat them completely dry. Cut a slit down the length of each chilli and scrape out seeds if very hot.
2
Mix crushed mustard, fenugreek, fennel, turmeric, asafoetida and salt in a bowl to make the pickle masala (spice blend).
3
Add lemon juice and 3 tablespoons of the mustard oil to the masala. Mix everything into a thick paste.
4
Stuff each slit chilli generously with the masala paste.
5
Heat the remaining mustard oil until it starts smoking. Let it cool down until it is just warm.
6
Pack the stuffed chillies into a clean, dry glass jar. Pour the warm oil over them until they are completely covered.
7
Leave the jar in the sunlight for a day or two before serving. Shake the jar gently once daily.