Aloo Matar Ka Achar is a unique pickle that lasts up to a year and tastes better than Aloo matar ki sabzi .

And trust me, it is so yummy that once you start making it, it’s going to be a regular in your home. It goes very well with chapatis, pooris, Matthias, Theplas, etc.  It is ideal for taking while travelling, as you won’t miss ‘Ghar ka khana’

 

How to make Alloo Matar Ka Achaar ( POTATO PEAS PICKLE )?

 

How to make Alloo Matar Ka Achaar ( POTATO PEAS PICKLE )?

 

How to make Alloo Matar Ka Achaar ( POTATO PEAS PICKLE )?

There are so many varieties of pickles- green chilli, mango, mixed veg, lemon, carrot etc. But no one has ever heard of this aloo matar ka achaar. It is just like aloo matar ki sabzi with a tanginess of pickle. If taken due precautions, it lasts up to a year like any other pickle.

Aloo Matar Ka Achaar is a speciality of my mom-in-law, Mrs Sushila Gupta. Every winter she used to be flooded with requests to make it. We all used to wait for winters for this achaar. This pickle tastes better than aloo matar ki sabzi. With due respect to her, I share this recipe of hers with you all.

 

Tips For Making Pickles

How to avoid that fungus and let the pickle remain fresh only? Sharing with you some tips which will help you with keeping your pickles fresh till they are finished.

  1. Pickles and water are the fiercest enemies…. they just don’t get along. So, ensure to dry veggies (green chillies, potatoes, peas, mangoes, etc) well. Also take care that your hands, jars, utensils used for this purpose are all dried up. You can even put your empty jar in the microwave for a minute or so. Once the pickle is done, use a dried spoon for serving it.
  2. Always use glass or china clay jars for pickles. Plastic is unsafe and metal is also not suggested due to the chemical reaction.
  3. Always fill the jar only three fourth and not up to the rim. Therefore take a bigger jar than the pickled quantity.
  4.  Don’t forget to shake the jar daily, otherwise, it might catch fungus. Shake it gently. The best is to tilt the jar so that oil comes on the surface and then keep it back.
  5.  It’s better to put hot oil but you can use it after cooling it also. But heating it is a must.
  6.  Ensure that there is sufficient oil in the jar. I use very little oil, you can increase the quantity of oil if feel so.
  7. In the absence of sunlight, let the jar remain in your kitchen only but at some warm place, like near your gas stove or on top of the fridge, etc.
  8. Vinegar is used as a preservative, but if you are pickling small quantity then it can be avoided.
  9. Salt and oil are added not only for taste but act as preservatives. So, do not compromise on these two ingredients.

 

FAQs

Q) How do I know that my Achar is ready?

It is done when on tasting it, you feel the tanginess and the rawness are gone.

Q) What is the shelf life of this pickle?

Easily up to a year. But It is better to finish it within 6 months as thereafter, potatoes become too soft and are therefore not relished much.

Q) Do I need to refrigerate it?

No. It remains good at room temperature.

 

Some More Pickle Recipes:

 

LET’S CONNECT

I hope you have liked this recipe for Aloo Matar ka Achar and will surely try it out for your loved ones.

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on  Facebook   Pinterest  Instagram for the latest recipe updates.

Aloo Matar Ka Achar

A unique pickle that lasts upto a year and tastes better than Aloo matar ki sabzi
Course Side Dish
Cuisine Indian

Ingredients
  

  • 1 Kg Aloo Potatoes
  • 1/2 Kg Matar ShelledPeas
  • 2 Tbsp or as per taste Salt
  • 2 Tsp or as per taste Red chilli powder
  • 1 Tbsp Coriander powder
  • 2 Tsp Turmeric powder
  • 2 Tbsp Brown Mustard Seeds Rai powder
  • 1/2 Cup 250 ml Mustard oil
  • 1 Tbsp Distilled White Vinegar Optional

Instructions
 

  • Boil potatoes and peas separately till 90% done. (See Note 3)
  • Peel potatoes, cut into 4 pieces.
  • Lay these potatoes and peas on a cloth napkin laid on a big plate/ tray and let them dry in sunlight for the whole day. In the absence of sunlight, you can dry them under fan also.
  • Once dried properly, transfer these to a big vessel and add all the spices: salt, red chilli powder, coriander powder, turmeric powder, brown mustard seeds (rai) powder and mix properly but gently.
  • Heat oil to a smoking point and put this oil in the above mix.
  • Toss gently.
  • Fill this in a completely dried mason jar, pour vinegar and keep in sunlight. See Note 8
  • Shake the jar every day till done. Gets ready in about 8-10 days.
  • It is done when on tasting it, you feel the tanginess and the rawness are gone.
  • Serve with meals, matthi, etc with loads of love and affection.

Notes

  1. Pickles and water are the fiercest enemies…. they just don't get along. So, ensure to dry potatoes and peas well. Also take care that your hands, jars, utensils used for this purpose are all dried up. You can even put your empty jar in the microwave for a minute or so.
  2. Once the pickle is done, use a dried spoon for serving it.
  3. For this recipe, use over-ripened peas which are not very soft. That is why, the best time to put this pickle is after 15th Jan, as peas are not very soft and also ample sunlight is there.
  4. Boil potatoes and peas in boiling water in a pan rather than the pressure cooker.
    • For this, boil water, add whole potatoes, let 2-3 boils come, and switch off the gas.
    • Keep it covered for an hour or so.
    • Then peel and dice.
  5. Same with peas put shelled peas in the boiling water, give it a boil, and immediately put peas in the strainer. This is to ensure that they don't get too soft, otherwise while adding spices and oil, they tend to get mashed up.
  6. Always use glass or china clay jars for pickles. Plastic is unsafe and metal is also not suggested due to chemical reactions.
  7. Always fill the jar only three fourth and not up to the rim. Therefore take a bigger jar than the pickled quantity. For this recipe, take a 2 kg jar.
  8. Don't forget to shake the jar daily, otherwise, it might catch fungus. Shake it gently. The best is to tilt the jar so that oil comes on the surface and then keep it back.
  9. It's better to put hot oil but you can use it after cooling it also. But heating it is a must.
  10. Ensure that there is sufficient oil in the jar. I use very little oil, you can increase the quantity of oil if feel so.
  11. In the absence of sunlight, let the jar remain in your kitchen only but at some warm place, like near your gas stove or on top of the fridge, etc.
  12. Vinegar is used as a preservative, but if you are pickling a small quantity then it can be avoided.
Keyword Aloo ka Achar, Peas Pickle

2 Responses

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating