Green Peas Pickles (Matar ko Achar)
Green Peas Pickles (or Matar ko Achar) are a tangy, spicy, and crunchy condiment popular in South Asian cuisine, particularly Nepal and India. It is a popular side dish, enjoyed with meals like dal-bhat (lentils and rice), roti, or chiura (beaten rice).
2 days
Normal
Mildly Spicy
Ingredients
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Directions
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Boil the green peas in the water with sugar for 2 minutes.
Drain them and let them dry. Let them cool completely.
Heat a little mustard oil over low heat and roast the coriander seeds, the fenugreek seeds, the carom seeds, half of the cumin seeds, the mustard seeds and the fennel seeds until fragrant and a dark golden color.
Put all the seeds in a grinder and grind them. Make sure the spices are coarsely ground and not reduced to a fine powder.
Heat the remaining oil until it smokes.
Turn off the flame and let it cool.
Add half of the cumin seeds to the oil.
Place the green peas and ground seeds in a bowl. Add the turmeric powder, the salt, the red chili powder, the black pepper, the ginger paste, the lemon juice and the white vinegar. Mix well.
Transfer the pickles to a glass jar containing the oil. Make sure the oil completely covers the pickles. Seal the jar with a lid.
Let it rest for 2 days and stir once a day.
Ready! Enjoy the pickles as an accompaniment to many dishes: rice dishes, pasta dishes, meat/fish dishes, vegetable dishes, buckwheat porridge (dhindo), maize porridge (makai ko dhindo).
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