Aathela Marcha | Athela Marcha| Pickled Pepper

Aathela Marcha | Athela Marcha| Pickled Pepper

This again is a winter special at home..A favorite at home!! Mom would ensure that we had a continuous supply of these hot and tangy aathela marcha!!
Every winter meal would see us consuming considerable amount of the pickled pepper along with pickled fresh turmeric and ginger!! And these pickle go amazingly well with methi na thepla (a Gujarati fenugreek flatbread)!! Actually thepla and aathela marcha is a match made in foodie heaven!!
But these flirtatious pickle also gels well with parathas and bhakharis!! And they are perfectly capable of jazzing up any regular meal!! And the fact that they don’t require a lot of your time is a bonus!!
Today my breakfast was these Pickled pepper with Puda!! Yummy!!

12 long (& big) green pepper (chili) – Here we are not using the regular hot chili but the milder and little bigger variety
Juice of 3 big lemons
5 tablespoon Mustard seeds (rai/sarson daana)
2 teaspoon salt

1) Wash and clean the pepper (green chili).
2) Now, slit it lengthwise and remove the seeds, using edge of the knife. Try not to use your hands directly to remove the seeds.


3) In a mixer jar, take mustard seeds and run it for 30 seconds. We don’t want to powder the mustard seeds. The idea is to get broken mustard seeds (methi na kuria). My mom doesn’t use the mixer. She uses mortar and pastel to get the broken mustard seeds. But be warned, this way it takes longer.

4) Now in a GLASS bowl (or jar), take the broken mustard seeds, add salt and lemon juice. Mix well.

5) Take a prepared pepper and fill the mustard seeds, salt and lemon juice mixture in it. Repeat this for all the peppers.
6) Now put all your peppers in the same GLASS bowl (or jar) and mix well using a clean spoon.

7) Cover it loosely and let it sit on the kitchen counter. Everyday mix it with a clean spoon and by 3rd day you should get your pickled pepper ready!!

1) Depending on temperature the pickle may take more or less time.
2) Keep watching your pickle everyday, when the color lightens a little, you know that your pickle is ready. The raw taste and smell too will go once the pickle is ready.
3) Once ready, finish it off in 2-3 days or store in an airtight container in refrigerator.

This post is part of Blogathon 2014.


  1. I have never heard of these before. Actually I have not heard of many dishes you referenced in this post, except for thepla and paratha 🙂 Recipe for each of them would be great 😀

    We have something called "Ura Miripakai" (in telugu)/Mor Molaga (in Tamil) where a chilli is soaked in buttermilk and dried everyday in hot sun until the chilli absorbs all the buttermilk and is completely dried out. It has to be deep fried in oil and the it tastes best with Dal or Curd rice.

    1. Author

      Sure GB!! Will try to share all the recipes 🙂 Bhakhari is already there on the blog.. Other things will follow 🙂
      Ura Miripakai sounds yummy!!

  2. Count me in for this pickle because I just love it, anything kind. The spicy and sour flavors are a must for my meals.

  3. Oh I love them especially when we eat Fafda or Paapdi! 😀 I am sure you know these dishes don't you?

    1. Author

      Yes I know those dishes but I don't like them both!! There I admitted it… probably I am the only Gujarati who doesn't like Fafda and Paapdi 🙂
      Yes, you are right, aathela marcha is eaten fondly with Fafda and Paapdi..

  4. I am going to try this over the weekend! thank you thank you thank you

  5. very very delicious and yummy marcha dear 🙂 This is one of fav and my grand mom use to make them 🙂 looks fantastic dear !!

  6. very very delicious and lovely pickles, Iam new to your space. Happily following you dear… stop by at my space when you find time…

  7. Pankti

    very nice .. I have never tasted pepper pickle.. Will try 🙂

    And if you have Gor Keri Recipe, please share to me.. I just love those 🙂


    1. Author

      It's so easy it deserves a try 🙂
      As of now I don't have Gor keri recipe.. But I have Methiyu athanu recipe on my blog…
      Will try to publish Gor Keri in next mango season 🙂

  8. this is the pickle one needs to warm up cold winter mornings…paired with some fresh made parathas….utterly scrumptious,thanks for sharing this recipe 🙂

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