The best Shishito Peppers recipe you will ever try. is Gujarati Athela Marcha(Pickled Chili) inspired Instant Shishito Pepper Pickle. Blistered Shishito Peppers pickled in Yellow split Mustard seeds, Turmeric and Lemon.
Athela Marcha(Pickled Chili Peppers) is my childhood favorite Gujarati condiment. Summer is a peak season for mildly spicy green chili produced in Gujarat. Every household in our society(block) in India would prepare Athela Marcha(Pickled Peppers) during summer every year.
Our neighbor in India has a large farm that produces mildly spicy green Chilies(Mora Marcha). These long, vibrant green and crispy chilies are perfect for pickling. Every year, our neighbor would prepare chili pickles with at least 10 kg(appx. 22 pounds) of fresh green chilies and transfer them into jars. One of the jars would always make it to our home. Gujaratis love sharing food :).
Shishito Peppers for Athela Marcha(Pickled Chili Peppers)
I tried shishito peppers for the first time and fell in love with them. I haven't been able to find mild green chilies similar to the ones I grew up eating in India. Shishito peppers took over social media so I had to try these most raved-about chilies. I surely wasn't disappointed. We found a match, you guys ;).
Growing up, I watched my neighbors and my mother make Athela Marcha(pickled chili peppers) with the mildest green chilies. Those mild chilies get split and stuffed with a mixture of skinned & split mustard seeds, oil, turmeric powder, and salt and lemon juice. Split yellow Mustard is also known as Rai na Kuria in Gujarati and Mild Green chilies are stars of this recipe. You can find Rai na Kuria easily available at Indian grocery stores around the States.
Instant Shishito Pepper Pickle
My family wanted to instantly try the beautiful Shishito Peppers but I wanted to created an Athela Marcha(Pickled Peppers) like taste and texture. I decided to blister the peppers in a large wok on medium high heat with a drizzle of oil then marinated them like the way we pickle Athela Marcha(Pickled Peppers). This Instant Shishito Pepper Pickle has become my favorite side dish.
Ingredients for Shishito Pickle
All the ingredients used for this recipe are easily available online, at an Indian store and major grocery stores around the US.
- Shishito Peppers: Shishito are trending right now. I have seen them at many major grocery stores' produce section. If you are in Utah, head over to your local Harmons, Trader Joes, Wholefoods or Walmart for some great Shishito Peppers.
- Slit yellow Mustard Seeds: Mustard seeds skinned and split into halves. This is the main ingredient of my recipe. You may purchase it online or at an Indian grocery store.
- Lemon Juice: Lemon juice, Oil, Turmeric powder and Salt are for seasoning and preserving the green chilies.
- Turmeric Powder: Indian pickles always contain turmeric power. It gives a great color and flavor to pickle recipes.
- Oil: I am using olive oil for this recipe but any oil would work great. Traditionally mustard oil or vegetable oil is used to make pickle in India.
- Salt: table salt, sea salt or Himalayan pink salt are great options.
Why Blister the Peppers?
While developing this recipe, my main goal was to instantly serve it. For traditional Athela Marcha(Pickled Chili peppers), Green Chilies usually sit in spices and lemon juice for at least a week before serving.
Blistering the Peppers gives a beautiful chard flavor to the Instant Shishito Pepper Pickle made with Indian spices. They are tender and crispy but I felt that it has a slightly bitter taste at the end once done chewing ;). I Roasted them until nicely charred and a squeeze of Lemon Juice kind of reduced the bitter flavor.
Banana Peppers, Pimentos, Mini Sweet Peppers, Guajillo or Bell Peppers are a great substitute for Shishito. They are all mild in taste and great for roasting. These peppers are easily available at any major grocery produce section.
Moderately Spicy Peppers
Pablanos, Anahiems, Jalapenos, and Pasillas are a great moderately spicy option for this recipe. Head over to your local Latino Grocery store and you will find them all in one place ;).
Seranos, Thai Green Chilies, Habaneros, Ghost Peppers and Peppers from South-Asian grocery stores are hot. Try them at your own risk ;).
Storing the Shishito Pepper Pickle
You can make a large batch of this pickle and store it in an airtight container or a Jar in the refrigerator for up to 2 weeks. I highly doubt if this pickle would last that long though ;).
This recipe is so easy to make and tastes great. The longer it sits, the better it tastes. Great for make-ahead condiment or as a side dish. This would make a great condiment to those juicy burgers, sandwiches, on a slice of Pizza, or a comfort bowl of Daal-Chawal(Indian Lentil curry and Rice).
I served this delicious pickle with my favorite Daal and Chawal. The taste took me back to the summer season of Gujarat. Munching on pickled green peppers while enjoying my favorite comfort food gave me fuzzy feelings and I was feeling nostalgic.
If you love the sound of my Indian pickle-inspired Shishito peppers then you might enjoy my other Indian stuffed pepper recipe Bharela Marcha as well.
More recipes to serve shishito peppers with:
- Oven-roasted Mackerel
- Baked Fish Masala
- Mutton Biryani Recipe
- Easy Chicken Biryani
- Chicken Curry
- One-Pot Spicy Vegetable Rice
Athela Marcha(Pickled Shishito) Recipe
1. Skip the step of blistering the peppers.
2. Cut chilies into halves. Sprinkle some salt and let it rest for 15 minutes. Add 4 tablespoons of hot oil to the Mustard, turmeric, salt, and asafetida mixture. Cover and let the mixture rest for 10 minutes.
3. Toss the chilies into the pickle mixture. Stuff them into an airtight jar along with a few lemon wedges. Let the chilies sit at room temperature for 2 days then transfer the jar to the refrigerator.
4. For the best results, serve it after a week.
Shishito Pepper Pickle
- 1 pound Shishito Peppers
- 2 Tablespoons Split Mustard Seeds Rai na Kuria
- 1 teaspoon Turmeric powder
- 2 Tablespoons Oil
- 1 teaspoon Sea Salt
- 1 Lemon Juiced
- ¼ teaspoon Asafetida , optional
- Rinse Shishito Peppers under running water and dry them completely with a paper towel.
- Heat a tablespoon of oil in a large Wok on medium-high heat. Add Shishito Peppers. Toss to coat the oil all over the peppers. Cover with the lid and cook for 5 minutes.
- Uncover and toss. Cover the lid and cook for additional 5 minutes. Stir in between for an even char on each pepper. Remove the peppers in a bowl and set them aside.
- In a small prep bowl, combine split Mustard seeds, turmeric powder, and salt.
- Add remaining 1 tablespoon oil in the same wok and heat it until hot. Turn the heat off. Add the pickle mixture to the oil and stir. Cover it with a lid and let it rest for 10 minutes.
- Remove the lid. Add charred Shishito Peppers and Lemon juice. Toss well until well combined.
- Serve them immediately or store them in an airtight jar or container in the refrigerator