Green Peas pickle also known as matar ka achar in North Indian cuisine is a mouthwatering pickle with health benefits. This tangy, delicious pickle is a winter special pickle as it is only available in winter season. This is very simple to make and something different to make and serve.
Green Peas are packed with several vital benefits. Compared to other vegetables such as carrots, peas have higher levels of protein. In addition, peas are a good source of dietary fiber, Vitamin A, iron, folate, thiamin, Vitamin C and manganese.
This pickle is a delightful accompaniment to spice up your meal. This pickle is prepared by preserving matar in mustard oil and spices. We all love having to be a jar of pickle on our dining table. You can serve this with paratha, puri or pulao.
1 cup tablespoon Mustard oil
1 teaspoon Red Chilli Powder
2 tablespoon Salt
1 teaspoon Haldi (Turmeric Powder)
2 teaspoon Saunf (Fennel Seeds)
1 tablespoon Sarson (Mustard Seeds)
½ cup White vinegar
Wash the peas very well with water.
Boil the water in a deep pan. Add peas and blanch for 2 to 3 minutes till just soft. The peas will float on the top.
Turn off the heat and strain the peas through a sieve to remove excess water.
Spread them on a kitchen linen. Dry them for 3-4 hours in direct sunlight or leave for overnight. There should be no moisture on them otherwise it will spoil.
Grind mustard seeds and fennel seeds in a blender to make a coarse powder.
Take all peas in a bowl. Add mustard seeds, saunf powder, salt, turmeric powder and red chilli powder and vinegar.
Then add mustard oil. Mix well.
Fill the pickle in clean glass jars.
Cover the jar and keep in sunlight for 3-4 days. Mix it occasionally, around once a day.
The pickle is now ready to use. Serve with any type of stuffed paratha.
Lal Mirch ka Achar Mooli ka Achar Gobhi ka Achar
Green Peas are packed with several vital benefits. Compared to other vegetables such as carrots, peas have higher levels of protein. In addition, peas are a good source of dietary fiber, Vitamin A, iron, folate, thiamin, Vitamin C and manganese.
This pickle is a delightful accompaniment to spice up your meal. This pickle is prepared by preserving matar in mustard oil and spices. We all love having to be a jar of pickle on our dining table. You can serve this with paratha, puri or pulao.
Ingredient:
500 gm. Matar (Green Peas)1 cup tablespoon Mustard oil
1 teaspoon Red Chilli Powder
2 tablespoon Salt
1 teaspoon Haldi (Turmeric Powder)
2 teaspoon Saunf (Fennel Seeds)
1 tablespoon Sarson (Mustard Seeds)
½ cup White vinegar
Instructions:
Remove the peas from the pod, set aside.
Wash the peas very well with water.
Boil the water in a deep pan. Add peas and blanch for 2 to 3 minutes till just soft. The peas will float on the top.
Turn off the heat and strain the peas through a sieve to remove excess water.
Spread them on a kitchen linen. Dry them for 3-4 hours in direct sunlight or leave for overnight. There should be no moisture on them otherwise it will spoil.
Grind mustard seeds and fennel seeds in a blender to make a coarse powder.
Take all peas in a bowl. Add mustard seeds, saunf powder, salt, turmeric powder and red chilli powder and vinegar.
Then add mustard oil. Mix well.
Fill the pickle in clean glass jars.
Cover the jar and keep in sunlight for 3-4 days. Mix it occasionally, around once a day.
The pickle is now ready to use. Serve with any type of stuffed paratha.
Tips:
- Vinegar works as a preservative and increases the shelf life of pickle so don’t skip it.
- Store in a glass or ceramic jar. Avoid plastic containers.
- Container should be moisture free and clean. You can keep under the sun for an hour.
- You can add jaggery to give a sweet taste.
- You can add methi seeds (Fenugreek seeds) and lemon juice.
- Always use clean and moisture free spoon.
- You can keep this in refrigerator.
Lal Mirch ka Achar Mooli ka Achar Gobhi ka Achar
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