Matar Achar Recipe | During the winter season, fresh green peas are available in abundance. Though you can find them all year round, they are at their freshest and sweetest now. Fresh green peas can be used to make several delicious recipes, such as matar paneer and matar kachori. People also love to add them to dishes like poha and Maggi.
Matar ka Nimona, a winter specialty of North India, is quite popular during this season. But have you ever tried making green peas pickle? This unique and delicious pickle can be eaten with roti, paratha, and other dishes. It is easy to make and is also quick to prepare.
Green Peas Pickle / Matar Achar Recipe – Ingredients
- Fresh green peas (peeled) – 250 gms
- Mustard oil – 4-5 tbsp
- Mustard seeds – 2 tsp
- Turmeric powder – 1 tsp
- Red chilli powder – 1 tsp
- Mango powder – 1 tbsp
- Fennel seeds powder – 1 tbsp
- Ajwain – 1 tsp
- Asafoetida – 1 pinch
- Salt – to taste
- Vinegar – 1-2 tbsp
Green Peas Pickle / Matar Achar Recipe (Step-By-Step)
1. Preparing the peas
Wash the fresh green peas thoroughly. Put them in a sieve and drain the water completely. Once the water is drained, boil water in a vessel. Add the peas and boil them for about 1.5 minutes so that they are a little soft but not overcooked. Drain the peas once again and dip them in ice-cold water for 2-3 minutes to retain their bright green color. Drain them and let them dry on a cloth or under a fan.
2. Roasting the spices
In a pan, roast the whole spices—coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, carom seeds, and black pepper—on low flame for about 1-1.5 minutes until their aroma starts to emerge. Add yellow mustard seeds for the last 15-20 seconds. Once roasted, let the spices cool, then grind them coarsely and set them aside.
3. Heating the oil
Heat mustard oil in a clean pan until it starts to smoke slightly. Turn off the flame and let the oil cool for a minute. Add asafoetida and black cumin seeds to the oil and mix lightly.
4. Mixing the ingredients
In a large bowl, combine the dried peas, roasted and ground spices, turmeric powder, red chili powder, plain salt, and black salt. Pour chilled mustard oil over this mixture and mix everything well.
5. Add spiciness
Add white vinegar to the mixture and mix well. Store the prepared pickle in a clean, dry container. The pickle can be enjoyed immediately, but it tastes even better if stored for a few days.
Tips to store pickles
- Always use a clean and dry spoon to scoop out the pickles.
- Store it in the refrigerator to keep the pickle fresh.
- Add spices to your liking.
- The pickle is ready to eat in 1-2 days. Have it with parathas or rice!
Additional tips:
- Consistency: Make sure the spices and oil are mixed well so that the peas are evenly coated for a consistent taste.
- Storage: Use an airtight container to keep the pickle fresh for a long time.
- Shelf Life: If stored properly, this pickle can last up to 6 months.
Also Read: Potato Beetroot Paratha Recipe | Healthy and Delicious Breakfast to Start Your Day
