Simple but scrumptious, this pickle is perfect for all spice lovers.
When we think of pickles it always conjures up images of long laborious processes and months of drying, salting and curing to get the final product. But Gujarati Athela Marcha flies in the face of that idea as an instant pickle that can be whipped up just before a meal and still taste delicious.
If you like your pickles spicy there’s no question that you’ll love Athela Marcha, but even if you want to experience the delicious flavours without the fiery edge, you can substitute jalapenos or Bhavnagari chillies in this recipe for the same results.
The main flavour bomb of this pickle is the split mustard seeds, known in India as rai kuria. Also known as Rai dal, they are mustard seeds with the skin removed, then split. Rai kuria are the main ingredient in making many Indian pickles.
Some people also like to take it a step further by adding fresh, sliced vegetables like carrots or even raw mango which also lend themselves well to pickling. Though simple, it’s packed with dimension and flavours that easily amp up any meal and even though it can be eaten almost immediately, it keeps getting better with age. So we suggest mixing up a big batch to keep in the fridge and enjoy for many months to come.