Green Peas Pickle, known as Hari Matar ka Achar, is made with fresh green peas mixed with a variety of whole and powdered spices, asafoetida, mustard oil and more. The steps to make green peas pickle at home are meticulous, as described in my recipe.
KEY TAKEAWAYS
- Green peas pickle is a versatile condiment.
- Store the pickle in an airtight container with an oil layer in the refrigerator for extended shelf life.
- Serve this pickle with various Indian bread like roti, paratha, or naan, rice dishes such as pulao, biryani, or plain steamed rice, dal, curries, snacks, sandwiches, wraps, rolls, salad, or a cheese platter.
- Green peas pickle tastes spicy, savory and tangy.
- Other similar pickles are Green Tomato Pickle (Hari Tamatar Ka Achar), Lemon Pickle (Nimbu Ka Achar), Raw Mango Pickle (Kaccha Aam Ka Achar), Garlic Pickle (Lehsun ka Achar), Radish Pickle (Mooli ka Pickle), and Carrot Pickle (Gajar ka Achar).
The Ingredients:
- 500 gram green peas
- 2 tbsp coriander seeds
- 3 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tsp yellow mustard seeds
- 1½ tsp fenugreek seeds
- 1 tbsp black pepper
- ½ tbsp carom seeds
- 5 pieces dry red chilies
- 1 cup mustard oil
- 1 tbsp nigella seeds
- ¼ tbsp asafoetida
- 1 tbsp Kashmiri red chili powder
- ½ tbsp turmeric powder
- 1 tbsp dry mango powder
- ½ tbsp black salt
- 2 tbsp vinegar
- Regular salt: as per taste
I discovered this pickle recipe from a lady who repairs school shoes. She sits under a banyan tree near the playground. One afternoon, I saw her eating with her daughter and asked what it was. She insisted I try a bite. I was blown away. She told me how she makes it and gave me the recipe.
I recreated it at home. My husband said it tasted strong, and the boys liked the texture. Now, it is our any-time pickle. That moment reminded me that some of the richest recipes are made by those who fix small things — quietly nourishing both journeys and hearts.
How to Make Green Peas Pickle? (Step by Step Guide with Images)
Step 1: Take 500g of green peas, approximately 3 cups, and blanch them in hot water for 2 to 3 minutes. When it starts simmering, turn off the gas.
Step 2: Now remove all the peas from the hot water and transfer them into cold water to stop the cooking process, preventing the peas from becoming soft or overcooked.
Step 3: Strain out the peas and spread them on a cloth. Let them dry.
(Pro tip: If desired, you can clean the peas with an absorbent cloth as well.)
Step 4: Next, take a frying pan and add 2 tbsp of coriander seeds, 2 tbsp of fennel seeds, 1 tbsp of cumin seeds, 1 tsp of yellow mustard seeds, 1 tsp of fenugreek seeds, 1 tbsp of black pepper, ½ tbsp of carom seeds, and 4 to 5 pieces of dry red chilis. Dry roast all these for 2 to 3 minutes on low flame. Afterward, transfer them onto a plate and let them cool for some time.
Step 5: Using the same frying pan, heat 1 cup of mustard oil.
Step 6: Once the oil is hot, add 1 tbsp of fennel seeds, 1 tbsp of nigella seeds, ½ tsp of fenugreek seeds, and 1/4th tbsp of asafoetida. Cook for 2 to 3 minutes.
(Pro tip: Adding the spices into the hot oil enhances the flavor of the pickle and removes the raw smell of the mustard oil.)
Step 7: Now grind the spices in a blender jar, which were dry roasted. Ensure that the spices are coarsely ground and not finely powdered.
(Pro tip: This pickle should not be too hot, so if you want to reduce the spiciness, you can minimize the quantity of black pepper and dry red chilis.)
Step 8: In a mixing bowl, combine the pat-dried green peas, spice mix, 1 tbsp of Kashmiri red chili powder, ½ tbsp of turmeric powder, 1 tbsp of dry mango powder, 1 tbsp of black salt, and salt to taste. Mix all the ingredients thoroughly.
(Pro tip: Avoid using a spatula; instead, gently shake the mixing bowl to prevent the peas from being smashed.)
Step 9: Add the mustard oil with spices to the pea mixture and mix everything very well. Adjust the quantity of mustard oil if you intend to store the pickle for a longer time.
Step 10: Add 2 tbsp of vinegar to the mixture and mix again. Allow it to rest for a day to enhance the flavor as the spices are absorbed into the peas and the color changes. Then, mix everything once again.
(Pro tip: You can add green chilis along with it, but it can increase the spiciness of the entire pickle.)
Step 11: Finally, take a sun-dried jar and store the pickle in it. Your Green Peas Pickle is now ready.
Recipe Card
Green Peas Pickle | Hari Matar Ka Achar
Ingredients
- 500 gram green peas
- 2 tbsp coriander seeds
- 3 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tsp yellow mustard seeds
- 1½ tsp fenugreek seeds
- 1 tbsp black pepper
- ½ tbsp carom seeds
- 5 pieces dry red chilies
- 1 cup mustard oil
- 1 tbsp nigella seeds
- ¼ tbsp asafoetida
- 1 tbsp Kashmiri red chili powder
- ½ tbsp turmeric powder
- 1 tbsp dry mango powder
- ½ tbsp black salt
- 2 tbsp vinegar
- Regular salt: as per taste
Instructions
- Take 500g of green peas, approximately 3 cups, and blanch them in hot water for 2 to 3 minutes. When it starts simmering, turn off the gas.
- Now remove all the peas from the hot water and transfer them into cold water to stop the cooking process, preventing the peas from becoming soft or overcooked.
- Strain out the peas and spread them on a cloth. Let them dry. (Pro tip: If desired, you can clean the peas with an absorbent cloth as well.)
- Next, take a frying pan and add 2 tbsp of coriander seeds, 2 tbsp of fennel seeds, 1 tbsp of cumin seeds, 1 tsp of yellow mustard seeds, 1 tsp of fenugreek seeds, 1 tbsp of black pepper, ½ tbsp of carom seeds, and 4 to 5 pieces of dry red chilis. Dry roast all these for 2 to 3 minutes on low flame. Afterward, transfer them onto a plate and let them cool for some time.
- Using the same frying pan, heat 1 cup of mustard oil.
- Once the oil is hot, add 1 tbsp of fennel seeds, 1 tbsp of nigella seeds, ½ tsp of fenugreek seeds, and 1/4th tbsp of asafoetida. Cook for 2 to 3 minutes. (Pro tip: Adding the spices into the hot oil enhances the flavor of the pickle and removes the raw smell of the mustard oil.)
- Step 7: Now grind the spices in a blender jar, which were dry roasted. Ensure that the spices are coarsely ground and not finely powdered. (Pro tip: This pickle should not be too hot, so if you want to reduce the spiciness, you can minimize the quantity of black pepper and dry red chilis.)
- In a mixing bowl, combine the pat-dried green peas, spice mix, 1 tbsp of Kashmiri red chili powder, ½ tbsp of turmeric powder, 1 tbsp of dry mango powder, 1 tbsp of black salt, and salt to taste. Mix all the ingredients thoroughly. (Pro tip: Avoid using a spatula; instead, gently shake the mixing bowl to prevent the peas from being smashed.)
- Add the mustard oil with spices to the pea mixture and mix everything very well. Adjust the quantity of mustard oil if you intend to store the pickle for a longer time.
- Add 2 tbsp of vinegar to the mixture and mix again. Allow it to rest for a day to enhance the flavor as the spices are absorbed into the peas and the color changes. Then, mix everything once again. (Pro tip: You can add green chilis along with it, but it can increase the spiciness of the entire pickle.)
- Finally, take a sun-dried jar and store the pickle in it. Your Green Peas Pickle is now ready.
