Green Peas Pickle: Today we have brought a recipe that will remind you of the pickles made by your grandmother. Green pea pickle: Just hearing this made your mouth water, didn’t it? It is not only delicious but also very easy to make. In India, green peas are the lifeblood of winters, and when they are available fresh, making pickles with them is something else entirely.

Today we will tell you step-by-step how you can make this delicious pickle at home. So, without any further delay, let’s start our today’s recipe!

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Green Peas Pickle

Green Peace Pickle is a unique and flavourful desi pickle, prepared with fresh green peas, mustard oil and spices. Spices like mustard, fenugreek, fennel and red chilli are added to it, which make it spicy and aromatic. This pickle tastes delicious with paratha, dal-rice or plain food and is especially prepared in winters.

course Condiment / Pickle (Side Dish)

Cuisine Indian Cuisine (North Indian / Traditional)

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Calories 280kcal

Ingredients

• 500 Gram green peas peeled


• 1 cup mustard oil about 200 ml


• 2 tablespoons mustard seeds


• 2 tablespoons Fennel


• 1 small spoon fenugreek seeds


• 1 small spoon Cumin


• 1/2 small spoon Asafoetida


• 1 big spoon turmeric powder


• 2 tablespoons chilli powder You can increase or decrease as per your taste


• 1 big spoon coriander powder


• 1 small spoon garam masala


• 1 small spoon black salt


• 2 tablespoons white salt It helps in preserving the pickle for a longer period


• 2 tablespoons vinegar


• 2 tablespoons ginger-garlic paste

Instructions

Step 1: Preparing the Peas

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  First of all, we have to prepare our green peas. Select fresh and good quality peas from the market. Peel them and take out the seeds. Now wash these grains thoroughly so that any dirt or dust is removed. After washing, spread the peas on a clean cloth and let them dry. It is very important that there is no water in the peas, otherwise the pickle can spoil quickly. If you want, you can also keep them in the sun for 15-20 minutes so that the moisture gets removed completely. By doing this process the shelf life of pickles increases.
  
  
  
  
  

Step 2: Parboil the Peas

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  Now heat water in a big vessel and when the water starts boiling, add washed and dried peas in it. The peas need to be boiled for only 2-3 minutes, so that they become slightly soft but do not lose their crispness. We do not have to overcook the peas, just enough to remove their rawness. Overcooking will cause the peas to melt and spoil the taste of the pickle. After boiling, immediately drain the peas in a strainer and rinse with cold water to stop the cooking process. Again, spread the peas on a clean cloth and dry them completely.
  
  
  
  

Step 3: Roasting and grinding the spices

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  This is the most important part of the pickle where the magic of taste is created. Heat a pan on medium heat. Add mustard seeds, fennel seeds, fenugreek seeds and cumin seeds to it. Fry all these spices until they emit a mild aroma and turn light golden. Take care that the spices do not burn, otherwise the taste of the pickle may become bitter. Once the spices are roasted, let them cool and then grind them coarsely in a mixer grinder. We do not have to make a very fine powder of them, but keep them a little granular so that the pickle gets the texture of the spices.
  
  
  
  

Step 4: Heating the Oil

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  Now heat mustard oil in a wok or pan. Mustard oil is best for pickles as it gives a special flavor and preserves the pickle for a long time. Heat the oil until light smoke starts coming out from it. When smoke starts coming out, turn off the flame and let the oil cool slightly. We do not want to cool the oil completely, just enough so that it is not too hot.
  
  
  
  

Step 5: Cook the spices in oil

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  When the oil is slightly hot, add asafoetida and fry for a few seconds. Now add ground spices (rye dal, fennel, fenugreek, cumin) and mix well in oil. Next, add turmeric powder, red chili powder, coriander powder, garam masala, black salt and white salt. If you are adding ginger-garlic paste, then add it also at this time. Fry all these spices in oil on low flame for 1-2 minutes, until a nice aroma starts coming from the spices. Take care that the spices do not burn.
  
  
  
  
  

Step 6: Add Peas and Vinegar

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  Now put the boiled and dried green peas in the spiced oil. Mix the peas well with the spices so that the spices stick to every grain. At this time keep the flame low or turn it off. Now add vinegar to it and mix well once again. Vinegar gives sourness to the pickle and prevents it from spoiling for a long time. After mixing everything well, turn off the flame.
  
  
  
  
  


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  Step 7: Cooling and bottling the pickle
  
  


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  When the pickle cools down a bit, store it in a clean, dry and airtight glass jar. Before filling the jar, make sure it is completely dry and clean. If you want, you can also sterilize the jar by keeping it in sunlight. After filling the pickle in the jar, you can pour a little heated and cooled mustard oil on top so that the pickle remains completely immersed in the oil. This is another way to keep pickles fresh for a long time.
  
  
  
  
  

Step 8: Letting the Pickles Set

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  Instead of eating the pickle immediately, keep it in sunlight for 2-3 days. This will allow the spices to get absorbed well into the peas and the taste of the pickle will increase even more. Shake the jar lightly every day so that the spices keep mixing well. After 2-3 days, your delicious green pea pickle will be ready to eat!
  
  
  
  

Notes

Tips and Tricks:

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  Take care of cleanliness: The most important thing while making pickles is cleanliness. All utensils and hands should be clean, otherwise the pickle may get spoiled.
  
  
  


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  Avoid moisture: There should not be even a drop of water in the peas or spices. Moisture spoils pickles.
  
  
  


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  Oil quantity: Make sure there is enough oil in the pickle. The oil acts as a natural preservative.
  
  
  


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  Sunshine: If possible, keep the pickle in the sun for a few days. This increases the taste and also increases the shelf life of the pickle.
  
  
  


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  Storage: Always keep pickles in a cool, dry and dark place. Keeping it in the refrigerator will keep it fresh for even longer.
  
  
  


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  vinegar: Don’t forget to add vinegar, it acts as both a sour and preservative.
  
  
  


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  Balance of spices: Adjust the quantity of spices according to your taste. If you like it more spicy, you can increase red chilli.
  
  
  


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  Storing for a long time: If you want to store the pickle for a long time, make sure that a layer of oil always remains on top of the peas. Whenever you take out pickles, use only a dry and clean spoon.
  
  
  

The post Winter’s Treasure, Grandmother’s Style Spicy Green Pea Pickle appeared first on NewsUpdate.