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Raiwala Marcha recipe | Gujarati Bhavnagri chillies pickle | quick Gujarati achar |
Tarla Dalal
26 December, 2016
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Raiwala Marcha recipe | Gujarati Bhavnagri chillies pickle | quick Gujarati achar |
Raiwala Marcha Recipe is a spicy and aromatic Gujarati Bhavnagri Chillies Pickle that bursts with traditional flavors. True to its name, this quick Gujarati achar features the bold and pungent taste of mustard seeds (rai) blended with tangy lemon juice and the gentle sweetness of fennel seeds (saunf). Made using Bhavnagri chillies, which are large, mildly spicy green chillies native to Gujarat, this pickle delivers a perfect balance of heat and tang. Each chilli is slit, deseeded, and stuffed with a flavorful spice mix, creating an irresistible condiment that pairs beautifully with Indian meals.
The highlight of this Raiwala Marcha is the unique combination of flavors that represent the essence of Gujarati pickling traditions. The coarsely crushed mustard seeds (rai na kuria) lend a sharp, zesty flavor, while asafoetida (hing) and turmeric powder (haldi) add depth and color. A little fennel (saunf) balances the heat with a mild sweetness, and lemon juice provides the perfect tangy freshness. Unlike most pickles that require long fermentation, this version is a quick Gujarati achar that can be enjoyed within an hour of preparation.
To prepare this Gujarati Raiwala Marcha, the Bhavnagri chillies are first washed, dried, and slit lengthwise. The seeds are tapped out to reduce the heat, making it more palatable. A fragrant mixture of split mustard seeds, salt, turmeric, hing, fennel, oil, and lemon juice is prepared and generously stuffed into each chilli. The remaining spice mixture is sprinkled over the chillies before tossing everything gently with more oil and lemon juice. The pickle is then allowed to rest for at least an hour, giving the flavors time to blend beautifully into the chillies.
This Bhavnagri chillies pickle is known for its bold mustard aroma and sharp tang, which intensifies as it sits. The rai (mustard) flavor dominates, giving the pickle its name Raiwala Marcha — meaning chillies with mustard. It’s a classic accompaniment to Gujarati dishes such as thepla, khakhra, paratha, or even simple dal-chawal. Its spicy and tangy notes awaken the taste buds and add a delightful punch to any meal. The freshness of the chillies combined with the mustard-spice blend makes it an unforgettable part of Gujarati cuisine.
This Gujarati achar is not only tasty but also quick to prepare and store. Once made, it can be kept in an airtight glass jar and refrigerated for up to a week. The small amount of oil and lemon juice acts as a natural preservative, keeping the pickle fresh and flavorful. Over time, the chillies soften slightly, absorbing the masala and becoming even more delicious. It’s best served fresh, but even after a few days, its flavors continue to deepen, giving a more intense mustard tang.
In essence, the Raiwala Marcha Recipe is a wonderful example of how simple ingredients can create something extraordinary. With just Bhavnagri chillies, mustard seeds, fennel, and a splash of lemon juice, you can make a vibrant pickle that embodies the heart of Gujarati cuisine. Whether served as a side with your daily meals or as a spicy companion to snacks, this Gujarati Bhavnagri chillies pickle adds an instant burst of flavor and tradition to every bite.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
0 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
1 hour.
Total Time
10 Mins
Makes
6 servings
Ingredients
for Raiwala Marcha
1/2 cup coarsely crushed split mustard seeds (rai na kuria)
2 tbsp salt
1/2 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1 tsp coarsely crushed fennel seeds (saunf)
4 tsp oil
1 tbsp lemon juice
Method
for Raiwala Marcha
- Wash and dry the bhavnagari chillies thoroughly.
- Remove the tops and slit each chilli lengthwise. Tap to remove any excess seeds. Keep aside.
- 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.
- Fill little of the prepared mixture into each slit bhavnagari chilli and place them on a big plate.
- Sprinkle the remaining mixture evenly over them along with the remaining 3 tsp of oil and ½ tbsp of lemon juice and toss gently.
- Fill them in a glass jar and keep it aside for atleast 1 hour.
- Serve or store in an air-tight container in the refrigerator.
Raiwala Marcha recipe with step by step photos
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To make the Raiwala Marcha, Wash and dry the 20 bhavnagri chillies thoroughly.
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Slit each chilli lengthwise.
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Tap to remove any excess seeds.
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Remove the tops. Keep aside.
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Combine the 1/2 cup coarsely crushed split mustard seeds (rai na kuria), 2 tbsp salt, 1/2 tsp turmeric powder (haldi), 1/2 tsp asafoetida (hing), 1 tsp coarsely crushed fennel seeds (saunf), 1 tsp of oil and ½ tbsp of lemon juice in a deep bowl and mix well.
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Fill little of the prepared mixture into each slit bhavnagari chilli and place them on a big plate.
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Sprinkle the remaining mixture evenly over them along with the remaining 3 tsp of oil and ½ tbsp of lemon juice and toss gently.
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Fill them in a glass jar and keep it aside for at least 1 hour.
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Serve or store Raiwala Marcha in an air-tight container in the refrigerator.
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Nutrient values (Abbrv)per plate
| Energy | 33 cal |
| Protein | 0.1 g |
| Carbohydrates | 0.6 g |
| Fiber | 0.1 g |
| Fat | 3.4 g |
| Cholesterol | 0 mg |
| Sodium | 2584 mg |
Click here to view Calories for Raiwala Marcha
The Nutrient info is complete
P Sharma
Nov. 1, 2020, 11:43 p.m.
Nice Post!
Tarla Dalal
Nov. 1, 2020, 11:43 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Shilpa
Sept. 14, 2016, 11:25 a.m.
Can we use the same proportions for vadhwani marcha also?
Devanshi Shah
Sept. 4, 2014, 6:10 p.m.
Bharti
March 11, 2013, 10:40 a.m.
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.
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