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.