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Pea Pickle (मटरको अचार)

About Pea Pickle (मटरको अचार)

Matar ko Achar, or Pea Pickle, is a popular condiment in Nepal, enjoyed for its tangy, spicy, and sometimes sweet flavors. It's made primarily with fresh or dried peas and is a staple in many Nepali households, often served alongside dal bhat (lentil soup and rice) or as a side dish with snacks. The achar adds a burst of flavor and enhances the overall meal experience. It's a great way to preserve the seasonal bounty of peas.

Picture of Pea Pickle

History

The history of Matar ko Achar in Nepal is rooted in the tradition of preserving seasonal produce. Peas, being a widely cultivated crop, were naturally preserved using pickling methods. This approach was essential in extending the availability of seasonal vegetables beyond their growing season, especially in rural areas where refrigeration wasn't always accessible. Over time, families developed their unique recipes, incorporating locally available spices and techniques, which led to the variety we see in Matar ko Achar today. It has become an integral part of Nepali cuisine and is a popular side dish enjoyed across different communities.

Fact 1

Matar ko Achar can be made with fresh or dried peas, each lending a different texture and flavor to the pickle.

How to prepare?

Fresh Green Peas - 2 cupsMustard Oil - 1/4 cupFenugreek Seeds (Methi) - 1 teaspoonCumin Seeds - 1 teaspoonTurmeric Powder - 1/2 teaspoonRed Chili Powder - 1 teaspoon (adjust to taste)Salt - 1.5 teaspoon (adjust to taste)Lemon Juice/Lime Juice - 1.5 tablespoonGinger (finely chopped) - 1 tablespoonGarlic (finely chopped) - 1 tablespoonGreen Chilies (sliced) - 2-3 (optional, adjust to taste)Asafoetida (Hing) - a pinch (optional)

Learn step by step to prepare Pea Pickle

  • 1
    Wash and thoroughly dry the peas. If using dried peas, soak them overnight and boil them until soft and slightly tender. Drain them well before proceeding.
  • 2
    Heat mustard oil in a pan until it’s very hot. Then, let it cool slightly.
  • 3
    Add fenugreek seeds and cumin seeds to the oil. Let them splutter.
  • 4
    Add the chopped garlic and ginger. Sauté for a few seconds until lightly golden and fragrant. Then add a pinch of Asafoetida.
  • 5
    Add turmeric powder and red chili powder, and saute for few seconds, be careful not to burn the spices.
  • 6
    Add the peas into the pan. Stir well to coat the peas with the spice mixture.
  • 7
    Add salt and stir properly to mix everything well.
  • 8
    If using, add the green chilies at this stage.
  • 9
    Add the lemon or lime juice, stir well, and cook for 2-3 minutes. Avoid overcooking, or the peas may become too soft.
  • 10
    Remove from heat and let the achar cool down completely.
  • 11
    Store in a clean, airtight glass container in a cool, dark place or refrigerate it for longer shelf life. It can be consumed once cooled or after a couple of days for better flavor.
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