Singhade Ka Achaar (Water Chestnut Pickle)
Introduction:
Singhade, also known as water chestnut, is a beloved fruit widely enjoyed during the winter months in North India. It is commonly consumed during fasting periods in the form of halwa and puris made from singhade flour. However, this versatile fruit is also enjoyed in various savory dishes, including a tangy and flavorful pickle—Singhade Ka Achaar.
This recipe offers a unique and delicious way to enjoy the crisp, refreshing flavor of singhade in a pickle form, which pairs beautifully with parathas. Though it cannot be preserved for an extended period, Singhade Ka Achaar brings a burst of zest to any meal. The combination of spices like red chili powder, turmeric, fennel seeds, and mustard powder infuses the water chestnuts with rich flavors, making it a great accompaniment to Indian flatbreads, such as parathas or even puris. The slight sweetness from the sugar and the tanginess from vinegar perfectly balance the heat from the spices, creating an irresistible treat.
This pickle is particularly popular in the colder months when singhade is in season, and it can be served as a refreshing side dish with traditional North Indian meals. It’s perfect for adding a little zing to your breakfast table when paired with dishes like Pudina Tawa Paratha or Nutty Aloo Paratha.
Ingredients Table:
| Ingredient | Quantity |
|---|---|
| Singhade (Water Chestnut) | 1 kg (boiled) |
| Salt | 2 tablespoons |
| Turmeric Powder (Haldi) | 1 tablespoon |
| Red Chilli Powder | 1 tablespoon |
| Mustard Powder | 2 tablespoons |
| Fennel Seeds (Saunf) (Powdered) | 1 teaspoon |
| Sugar | 2 tablespoons |
| Oil | 1 teaspoon |
| Vinegar | 1 teaspoon |
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes
Instructions:
- Prepare the Singhade: Begin by peeling the pointed ends of the water chestnuts. Wash them thoroughly and cut each singhade in half.
- Boil the Singhade: In a saucepan, add the halved singhades along with a glass of water. Boil them for about 10 to 12 minutes or until they are tender. Once boiled, allow them to cool and then place them in a strainer to drain any excess water.
- Dry the Singhade: Lay the boiled singhades out in an open space for about 1 hour to allow them to dry completely.
- Mix the Pickle Ingredients: In a large mixing bowl, combine all the ingredients—salt, turmeric powder, red chili powder, mustard powder, fennel seeds (powdered), sugar, oil, and vinegar. Stir well to ensure the mixture is evenly combined.
- Prepare the Pickle: Add the dried singhades to the prepared spice mixture and mix them thoroughly, ensuring that the singhades are well coated with the spices.
- Sun-Dry the Pickle: Place the jar of pickle in direct sunlight for 2 days. This will allow the flavors to develop and infuse into the singhade pieces.
- Serve: After 2 days, your Singhade Ka Achaar is ready to serve! This tangy, spicy pickle pairs wonderfully with flatbreads like Pudina Tawa Paratha or Nutty Aloo Paratha, making for a perfect weekend breakfast or snack.
Allergen Information:
This recipe contains no major allergens but may contain traces of nuts if made in a kitchen that handles them. Always check ingredient labels if you have sensitivities.
Dietary Preferences:
- Vegetarian: Yes
- Gluten-Free: Yes
- Vegan: Yes (ensure that sugar is vegan-certified)
- Dairy-Free: Yes
Advice:
- The texture of Singhade Ka Achaar is crunchy and slightly chewy, which makes it an excellent addition to meals that need a bit of crunch and spice.
- As this pickle is fresh, it should ideally be consumed within a week for the best taste and texture. Make sure to store it in an airtight container and keep it away from moisture.
- You can experiment with the spice levels based on your preference. If you prefer a milder flavor, reduce the amount of red chili powder.
Conclusion:
Singhade Ka Achaar is a delightful pickle that captures the essence of winter’s seasonal delights in North India. With its combination of spices, tangy vinegar, and a touch of sweetness, this pickle is a perfect accompaniment to various dishes. Whether enjoyed with a warm paratha for breakfast or paired with a traditional Indian meal, this pickle will elevate the flavors of any dish. Make sure to try this simple yet flavorful recipe and enjoy the refreshing taste of singhade in every bite!
