Athela Marcha and Olives
Athela Olives and Athela pickle is a very well-known Gujarati-Style Chili pickle that is served as a condiment. Athela olives is my take on athela marcha. It is a mix of olives, green chilies, jalapenos, carrots and fresh turmeric as well.
Servings: 16 Ounce Jar
Ingredients
Spices
- 2 tbsp yellow mustard seeds/Rai Kuria
- 3/4 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp fennel seeds optional
- 1/4 tsp salt
- 1/8 tsp asafoetida/hing
- 1/2 tsp jaggery optional
- 2 tbsp neutral oil
Vegetables
- 1 medium sized carrot peeled and chopped lengthwise
- 1 jalapeno or 3 green chilies long stem, chopped /slit
- 12-15 green olives
- 3 fresh turmeric chopped lengthwise
- 1 tbsp lemon juice
Instructions
- Cut all the veggies and leave them aside.
- In a bowl, mix all dry spices and stir to combine.
- Toss the spice mix on chopped veggies and olives. Give it a stir.
- Heat up oil until it’s enough hot. Remove and add the oil to the veggie and spice mix. Toss to combine everything and make sure it everything is well coated with oil and spices. Add lemon juice and toss again. You can add jaggery too. Jaggery is not usually added to this type of pickle. But I love the taste .
- Transfer the pickle in a jar and store it in the fridge. It stays well up to a month.
Notes
Do not add extremely hot oil, it will burn the spices.
Did you try this recipe?
Tag @pistachiodoughnut and hashtag #pistachiodoughnutrecipes