Fresh chilly pickle (marcha nu athanu)

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
1 tablespoon mustard seeds

2 tablespoons coriander seeds

1 tablespoon fenugreek

1 teaspoon fennel seeds

2-3 small sticks of cinnamon sticks

2-3 whole cloves

1-2 peeled cardomom seeds

1 teaspoon whole black pepper

1/2 cup of cooking oil

2 teaspoons tumeric powder

1 teaspoons salt


  • Grind the mustard seeds, coriander seeds, fenugreek, fennel, cinnamon sticks, cloves, black pepper and cardomon seeds.
  • Transfer this to a mixing bowl and add the salt to the mixture.
  • Heat the oil in a saucepan and pour about 3-4 tablespoons over the mixture of spices. The mixture texture should not be too runny.
  • Mix all the spices with a spoon and allow to cool. Whilst the oil is cooling, prepare the chillies.
  • Wash and cut the chillies length wise. Leave the storks on the chillies.
  • Stuff the chillies with the spices. Transfer the chillies to an airtight jar and keep it in the fridge.
  • You can start eating your pickle from the second day and it should stay fresh upto a fortnight.

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