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.
Serve Singhade Ka Achaar along with Pudina Tawa Paratha or Nutty Aloo Paratha for breakfast on a weekend morning.
If you like this recipe, you can also try other Achaar recipes such as
30 M
10 M
40 M
10-12 Servings
Ingredients
- 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 Sunflower 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.
Serve Singhade Ka Achaar along with Pudina Tawa Paratha or Nutty Aloo Paratha for breakfast on a weekend morning.
