Singhade Ka Achaar Recipe (Water Chestnut Pickle)
Introduction
Embark on a culinary journey with the traditional North Indian delicacy known as Singhade Ka Achaar, or Water Chestnut Pickle. This tantalizing side dish not only delights your taste buds but also serves as a perfect accompaniment to various Indian breads, enhancing your meals with its unique flavor profile. The sweet crunch of water chestnuts beautifully melds with the spices, creating a pickle that is both refreshing and flavorful, ideal for breakfast or as part of your daily meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Singhade (water chestnut) – boiled | 1 kg |
| Salt | 2 tablespoons |
| Turmeric powder (Haldi) | 2 tablespoons |
| Red Chilli powder | 1 tablespoon |
| Mustard powder | 1 tablespoon |
| Fennel seeds (Saunf) – powdered | 2 tablespoons |
| Sugar | 1 teaspoon |
| Sunflower Oil | 2 tablespoons |
| Vinegar | 1 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugars | 2 g |
| Fats | 5 g |
Preparation Time
| Task | Duration |
|---|---|
| Preparation Time | 30 minutes |
| Cooking Time | 10 minutes |
| Total Time | 40 minutes |
Servings
| Servings | 2 |
Cuisine
| Cuisine | North Indian Recipes |
Course
| Course | Side Dish |
Diet
| Diet | Vegetarian |
Instructions
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Preparation of Water Chestnuts: Begin by peeling the pointed sides of the Singhade (water chestnut) to ensure they are clean and ready for cooking. Rinse them thoroughly under running water, then slice each one in half to prepare them for boiling.
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Boiling Process: In a saucepan, bring a glass of water to a boil. Once boiling, add the halved water chestnuts and let them cook for approximately 10 to 12 minutes, until they are tender but still retain their crunch. Once done, drain the water chestnuts and allow them to cool. Place them in a strainer to ensure all excess water is removed.
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Drying the Singhade: After the water chestnuts have cooled down, lay them out in an open space for about one hour. This step helps to remove any residual moisture, ensuring that your pickle lasts longer.
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Mixing the Ingredients: In a large mixing bowl, combine all the prepared ingredients: the boiled Singhade, salt, turmeric powder, red chilli powder, mustard powder, powdered fennel seeds, sugar, sunflower oil, and vinegar. Mix everything well until all the ingredients are evenly distributed, ensuring the water chestnuts are well-coated with the spice mixture.
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Sunlight Exposure: Transfer the mixed contents into a clean glass jar. Place the jar in direct sunlight for two days. This sunlight exposure not only helps in developing the flavors but also acts as a natural preservative, enhancing the shelf life of your pickle.
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Serving Suggestions: After two days of sun exposure, your Singhade Ka Achaar will be ready to serve. It pairs wonderfully with Pudina Tawa Paratha or Nutty Aloo Paratha, making it an excellent choice for a delightful weekend breakfast. Enjoy the tangy, spicy goodness of this traditional pickle that adds a burst of flavor to your meal.
Tips for Best Results
- Choosing Singhade: Select fresh, firm water chestnuts for the best texture and flavor in your pickle.
- Storage: Store the pickle in a cool, dark place if not consuming immediately. It can last for several weeks.
- Adjusting Spiciness: Feel free to adjust the amount of red chili powder according to your taste preferences for a milder or spicier pickle.
Conclusion
Singhade Ka Achaar is not just a side dish; it is a celebration of flavors that encapsulates the essence of North Indian cuisine. With its unique taste and health benefits, this pickle is sure to become a favorite in your kitchen. Embrace the delightful combination of textures and flavors as you savor each bite alongside your favorite Indian dishes. Enjoy this culinary gem and share the joy of cooking with your loved ones!
