Raiwala Marcha
by Tarla Dalal
Added to 596 cookbooks
This recipe has been viewed 127033 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 .
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Accompaniments
Nutrient values (Abbrv) per serving
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 |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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