This instant chilli pickle will forever be “Gujarati wedding pickle” in my eyes. The mustard seed-flecked chillies and carrots always have a place at the dinner table.

How to serve Athela Marcha (Instant Chilli Pickle)

This fresh and crunchy pickle is delicious as part of a larger Indian meal. At home, we serve it with daily vegetable curries, rotli and plain yoghurt.

On Sunday mornings I love it with a stack of freshly-made Gujarati Thepla and Masala Chai. Style it out and make a Thepla and Athela Marcha rollup, wrap style. It’s a snackable cigar of crunch and happiness!

How to prepare chillies for Athela Marcha

What are some other names for Athela Marcha?

Depending on your location, language and family preferences, you might know this pickle by different names. Some might include:

• Raiwala marcha
• Rai vara marcha
• Athela rai gajar
• Mirchi ki achar

This is by no means an extensive list. If you know this pickle by a different name, let me know in the comments below. I’d love to learn about your version!

The best chilli pickle with mustard seeds

Mustard seeds are a key ingredient in this recipe for Athela Marcha. They provide deep, warming heat and aroma.

What type of mustard seeds should I use Athela Marcha (Instant Chilli Pickle)?

Athela Marcha call for split, skinned mustard seeds, also known as rai kuria. They are available in most Indian food shops or online.

Rai Kuria, also known as Rai dal is mustard seeds with the skin removed, then split. Rai kuria are the main ingredient in making many Indian pickles.

To add mango or not to add mango?

My recipe for Athela Marcha includes raw green mango. My family’s East Africa ties have lead us to create a version of this Gujarati pickle with sour raw mango.

The combination of spicy chilli, crunchy carrot and mouth-puckering mango is simply irresistible.

If you’re not a fan of raw mango, simply add more carrots or chillies instead.

How to store Indian chilli pickle

Almost every ingredient in this pickle serve to aid preservation. Salt, turmeric, citric acid and oil being the core natural preservatives.

Once mixed, pile your instant chilli pickle into a sterilised jar and store it in the fridge. It keeps well for up to 3 weeks.

What can I use instead of citric acid?

Unless you cook Indian food or make a lot of your own preserves, I understand that citric acid might not be a usual store cupboard ingredient for you.

If you don’t have citric acid, don’t buy a whole bag just for the small amount needed in this recipe. Simply replace the citric acid in this recipe with the juice of 2 large lemons.

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In my experience, citric acid keeps the carrots and chillies crunchier for much longer than chilli pickle made with lemon juice.

Athela Marcha (Instant Chilli Pickle) recipe

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Athela Marcha (Instant Chilli Pickle)

Athela Marcha (Instant Chilli Pickle) is a Gujarati-style Indian chilli pickle. Fresh green and red chillies, carrot strips and raw mango make for an amazing condiment.

Course Condiment

Cuisine Indian

Keyword carrots, chilli, condiment, mango, pickle, vegan

Prep Time 25 minutes minutes

Servings 12

Ingredients

• 3 medium-sized carrots peeled and cut into batons
• 2 small raw green mangos cut into batons
• 15-20 mixed green and red chillies
• 40 g skinless split mustard seeds (rai kuria)
• 1/2 tsp asafoetida
• 2 tsp ground turmeric
• 75 ml oil any flavourless
• 1/2 tsp citric acid
• 1 1/2 tsp salt

Instructions

• Heat the oil until it's smoking hot. Allow to cool completely.
• In a large bowl, mix together the carrots and raw mango batons.
• Cut the stalks off the chillies. Slit the chillies lengthways down the centre but don't cut all the way through. If your chillies are large or thick, cut them into smaller pieces and then split lengthways. You can wear gloves if you like.
• Mix together the mustard seeds, turmeric, asafoetida, salt and citric acid.
• Fill the split chillies with the dry mustard seed masala. I use gloves so my nails don't stain.
• Add any leftover mustard seed masala, along with the filled chillies to the cut carrots and mango.
• Pour the cooled oil into the pickle. Use your hands to toss everything well.
• Pile the Athela Marcha (Instant Chilli Pickle) into a clean, sterilised jar. Cover with a tight-fitting lid. Refrigerate and enjoy within 3 weeks.

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The post Athela Marcha (Instant Chilli Pickle) appeared first on Sanjana.Feasts.

Have these Indian-style tofu steaks on the table in under 30 minutes!

My vegan take on “steak and chips”

These flavour-packed Lime Pickle Tofu Steaks couldn’t be easier. You need just eight ingredients and half an hour. Easy vegan dinner done and dusted!

How to make Tofu Steaks

The firm tofu block I use is usually rectangular in shape. I simply cut it into 1cm thick “steaks”.

If you want a more obvious steak shape, you can trim around the edges to round the corners off. I don’t bother because it means I can serve and eat everything without any waste.

How to make the lime pickle marinade

It’s no secret that the majority of the flavour in this recipe comes from the lime pickle. I use a good shop-bought version but you can use homemade if you prefer.

What’s in Lime Pickle?

Lime pickle is made with sour lime, mustard seeds, fenugreek seeds, chilli, oil and salt.

This Indian pickle packs a punch. It’s tangy, warming and deeply flavoursome. A little goes a long way.

In this marinade, I mix my favourite shop-bought lime pickle with both dairy-free yoghurt and chickpea flour to create a paste I can rub on to firm tofu.

Simply add all the ingredients to a bowl and beat. Brush or rub the tofu all over.

Do I have to marinate the tofu for long?

Absolutely not. This is a very forgiving recipe and lime pickle is potent stuff. The tofu steaks will still taste great even if you don’t marinate them. I give them about 10 minutes while I prepare the peppers and onions.

How to serve Lime Pickle Tofu Steaks

Serve these tofu steaks with the roasted peppers and spring onions, chips (French fries) and a simple salad.

What if I want to make this ahead/meal prep?

This is a great dish for meal planning. Prep it up to 3 days in advance. Assemble everything as per the recipe but don’t bake it. Cover the marinated tofu and veggies with cling film. Refrigerate and bake when you’re ready.

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Other recipes you might like

• Paneer Fajita Traybake (Vegetarian)
• Tofu Dopiaza (Vegan)
• Curry Puffs (Vegan)
• Seekh Kebab (Vegan)

Lime Pickle Tofu Steaks recipe

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Lime Pickle Tofu Steaks

Grilled tofu steaks with a hot and sour lime pickle coating. The ultimate vegan "steaks" for spice lovers. Have them on the table in under 30 minutes!

Course Main Course

Cuisine Indian

Keyword easy, lime, pickle, tofu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Equipment

• Large baking tray
• Oven-safe wire rack

Ingredients

• 400 g firm tofu
• 85 g lime pickle I like Ashoka or Pataks
• 2 tbsp chickpea flour
• 2 tbsp dairy-free yoghurt I used soy
• 2 tbsp any cooking oil
• 2 peppers cut into wide strips
• 1 red onion finely sliced
• 5 spring onions cut into large pieces

To serve:

• Chips cooked
• Salad of your choice

Instructions

To prepare the tofu:

• Drain the water from the tofu. Press in a tofu press or between paper towels, place a chopping board on top and a few cans of beans to weigh it down for 20-30 minutes. This will remove excess water.
• Once pressed, slice the block of tofu in half to create your 'steaks'.

To make the lime pickle marinade:

• Place the dairy-free yoghurt in a bowl. Add lime pickle, chickpea flour and oil. Mix well.

To prepare the rest of the dish:

• Preheat the oven to 200°C/400°F.
• Rub the tofu steaks all over with the lime pickle marinade. There's no need to marinate but if you want to, you can let it marinate for 30 minutes or so.
• Tip the peppers and spring onions into any leftover marinade and mix to coat.
• Arrange the vegetables on a large baking tray in which an oven-safe wire rack fits. Place a wire rack on top and brush with a small amount of oil. Lay the tofu steaks on top. The wire rack will ensure everything cooks evenly. If you don't have a wire rack, just place the tofu steaks in the tray with the veggies around them. Flip the tofu half way through the cooking time for even browning.
• Bake it in the preheated oven for 20 minutes. There's no need to turn it since we've set it on a wire rack. Finally, give the tofu steaks a quick flash under the grill (broiler) for a chargrilled finish. About 2-3 minutes should do it.
• Serve hot with salad and chips.

Video

Notes

Make ahead

This is a great dish for meal planning. Prep it up to 3 days in advance. Assemble everything as per the recipe but don’t bake it. Cover the marinated tofu and veggies. Refrigerate and bake when you’re ready.

Leftovers

I like to make tofu ‘steak’ sandwiches with any leftovers for a new meal. Slice the reheated tofu into strips and arrange on crusty roll along with the veggies, a slick of mayo and some rocket or watercress.

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If you like this, you’ll love my Paneer Fajita Traybake recipe

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The post Lime Pickle Tofu Steaks appeared first on Sanjana.Feasts.