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!!



Ingredients:
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

Method:
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!!

Note:
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.

+techie ZM 

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