Can We Make Matar Ka Achar?

With Indian food, pickles have become the thing. Many just go with the whole idea of having tangy, spicy, and sweet flavors in a pickle. From the whole line of various pickles on our plates, the big question is, can we make matar ka achar? We can! Pickling green peas, or matar, is not only possible but also a unique, flavor-packed method of preserving this versatile ingredient.

Why Matar Ka Achar?

Matar ka achar is an innovative twist on traditional pickles. While we’re familiar with mango, lime, or mixed vegetable pickles, green peas bring a distinct sweetness and texture to the mix. The tender yet firm peas soak up the spices beautifully, making matar ka achar a delightful addition to any meal. Moreover, green peas are readily available during certain seasons, and pickling them ensures you can enjoy their goodness all year round.

How to Prepare Matar Ka Achar?

Making matar ka achar is very simple, based on raw spices, oil, and, of course, green peas. Here are the simple steps to prepare matar ka achar:

• Choose Fresh Green Peas: The secret to a tasty matar ka achar is fresh and tender green peas. Ensure that they are firm and bright green.
• Mix the Spices Mix: Heat the mustard oil into a smoke, then temper the spices by mixing them with it, to get that tangy and spicy taste from the masala.
• Mix and Store: Add the peas to the spice mixture and toss them gently to coat each pea evenly. Transfer the mixture to a sterilized glass jar and seal it tightly. Let the matar ka achar rest for a few days to allow the flavors to meld together.

Add Panchamel Pickle Pressure

If you are familiar with panchmel pickles, you can easily see the similarities to making matar ka achar. Panchmel Pickle is a popular Rajasthani dish that uses five main vegetables for a mixture of sweet and savory. Matar ka pickles can easily be improved by mixing green peas with carrots, cauliflower, or turnips. This gives you variety and overall improves the flavor of the pickles.

Other than this unique flavor offers a great deal of advantages:

• Seasonal Conservation: During the winter season, green peas tend to become abundant. Therefore, its pickling helps them to remain within your flavor throughout the year.
• Flexibility: Matar ka achar can be had with parathas, rice, dal, or even mathris and khakhras as snacks.
• Nutritional Value: Green peas are a good source of vitamins and fiber. This pickle is a little healthier choice compared to its oil-heavy counterparts.
• Easy Preparation: While some pickles take days of sun drying or fermenting, matar ka achar can be prepared relatively quickly.

Tips for Making the Best Matar Ka Achar

• Proper Storage: Always use sterilized jars to store your matar ka achar. This prevents contamination and prolongs shelf life.
• Spice Balance: To taste, adjust the spices. If you like a relatively mild pickle, decrease the chili powder. For an extra tang, add a squeeze of lemon juice.
• Oil Layer: In the jar, there should be a thin, even layer of mustard oil overlaying the pickle. The mustard oil is a natural preservative.
• Occasional Stirring: Shake the jar or stir the ingredients when every few days to mix well the spices.

A Perfect Blend with Panchmel Pickle

Just as the panchmel pickle highlights the harmony in five vegetables, matar ka achar can be mixed along with other vegetables to create your version of the mixed pickle. Imagine, in one jar, the sweet peas, crunchy carrots, and tangy raw mango in one go. This fusion not only pays homage to traditional recipes but also brings a touch of modernity to the dining table.

So, can we make matar ka achar? Absolutely! This unique pickle is a celebration of flavors, textures, and creativity. Whether you enjoy it as a standalone pickle or mix it with other vegetables inspired by panchmel pickle, matar ka achar is sure to become a favorite in your household.