Green Peas pickle also known as Hari matar ka achar in North Indian cuisine is mouth-watering pickle with health benefits. This tangy, delicious pickle is a winter special pickle as it is only available in winter season. It is very easy to make and something different to make of another pickle and serve.
Green Peas are packed with several vital benefits. Compared to other vegetables such as carrots, peas have higher levels of protein. In addition, peas are a good source of dietary fibre, Vitamin A, iron, Vitamin C, manganese and etc.


This pickle is a delightful accompaniment to spice up your meal. This pickle is prepared by preserving matar in mustard oil and spices. We all love having to be a jar of pickle on our dining table. You can serve this with paratha, poori or dal- chawal.

Preparation time- 10 min.

Cooking time- 5 min.

Cousin- pickle        


500 gm. Or 1 n ½   cup of Matar (Green Peas)

½  cup tablespoon Mustard oil

1 tspn Red Chilli Powder

2 tbspn. Salt

1 tspn Haldi (Turmeric Powder)

2 tspn Saunf (Fennel Seeds)

1 tspn jeera

1 tspn ajwain

2 tbspn dhaniya

½ tspn methi dana

1 tablespoon Sarson (Mustard Seeds powder)

1 tbspn  White vinegar



Remove the peas from the pod, set aside.

Wash the peas very well with water.

Boil the water in a deep pan. Add 1 tspn sugar for maintain colour of green peas.

When water boil add peas and blanch for 2 min. The peas will float on the top.

Turn off the heat and strain the peas through a sieve to remove excess water.

Add boil peas in chilled water for one min. and strain

Spread them on a kitchen towel or plate and keep for dry in sunlight or in fan for 1 hr.

There should be no moisture on them otherwise it will spoil.

Heat pan and add 1 tspn ajwain, jeera, dhaniya, methi and saunf.

Saute all masala 2 min.

Take grind add all roasted masala in make coarse powder.

Take dry peas in a bowl. Add coarse powder of masala and add mustard seeds powder, salt, turmeric powder and red chilli powder

And amchoor powder. Mix well.

Heat Pan add 1/2 cup mustard oil and add 1/2 tspn hing and 1/2 tspn saunf.

switch off flame let it cool.

After cool oil add  oil and Mix well.

Then add vinegar and mix well and leave for 24 hrs.

After 24 hrs. Fill the pickle in clean glass jars.

Mix it occasionally, around once a day.
The pickle is now ready to use.

Serve with any type of stuffed paratha, dal- chawal and poori.


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