Singhade Ka Achaar Recipe (Water Chestnut Pickle)
Probiotic water chestnut pickle marinated in vinegar
Singhade which is cultivated in winter, is liked by many and goes by the name of singhada. It is usually consumed in fast in the form of Halwa and puri made from its flour. This fruit happens to be my favorite and like wise the pickle of this fruit which tastes great with parathas, however the pickle cannot be preserved for long. Singhade also taste great with jaggery and likewise for boiled singhade with green garlic chutney.
If you like this recipe, you can also try other Achaar recipes such as
- 1 kg Singhade (water chestnut) , boiled
- 2 tablespoons 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 Cooking oil
- 1 teaspoon Vinegar
How to make Singhade Ka Achaar Recipe (Water Chestnut Pickle)
To begin making the Singhade Ka Achaar recipe, peel the pointed sides, wash and cut into two.
Boil it with a glass of water for 10 to 12 minutes in a saucepan, cool and keep in strainer.
Lay it in an open space for 1 hour now. Take a large bowl and mix all the ingredients including the boiled singhade properly.
Keep the jar in sun light for 2 days and it's ready to serve.
i am a food bloger, and love to share my recipes on your website. My name is hem lata srivastava , I am 55 years old simple housewife, My interest in cooking since childhood. 4 years ago i won the contest for the first time on chef sanzeev kapoor's website. Gradually i thought of starting my own food blog. My blog title is Hema's musigns. I have participated and won in many online cooking contests. Apart from cooking a also write poems and have my own poetry blog too.