Servings:
- Preparation time: 20 minutes.
- Drying into sun time: 2 hours.
- Frying time: 3-4 minutes.
- Total time: 26 minutes.
It’s always rewarding when a new recipe not only turns out delicious but also wins the hearts of loved ones. My son’s delighted reaction to the water chestnut pickle—”Wow, Mummy, it tastes incredible!”—is a testament to my culinary skills and the effort which I put into making meals special.
His appreciation not only acknowledges the unique and delicious flavour of the pickle but also makes the entire cooking process worthwhile. Such reactions can inspire me to continue exploring new recipes.
My idea to prepare many dishes of water chestnut in the season.
Water chestnuts are incredibly versatile and can be incorporated into a variety of dishes.
Water chestnuts, not commonly used in everyday Indian cooking. Here are some ideas to help you enjoy water chestnuts every day cooking in season.
Water chestnuts are low in calories yet high in essential nutrients, making them a health-conscious addition to any diet. Rich in potassium, fiber and antioxidants.
It can be served as a delicious side dish that can elevate simple meals; as “Water Chestnut Stir Fry”, “Water Chestnut Salad”, “Water Chestnut Halwa”, “Water Chestnut Sabji”, “Water Chestnut Kheer” etc.
Today’s recipe is Achar (Pickle) “Water Chestnut Pickle”, is a delightful and somewhat unconventional pickle…
Water chestnut pickle not only enhances the taste of meals but also contributes to heart health and digestive wellness.
Ingredients:
- Water chestnut: 500 gm with shell
- Salt: 20 gm
- Yellow mustard Powder: 2 tablespoon
- Red Chilli Powder: 1 tablespoon
- Turmeric powder: 1/2 teaspoon
- Asafoetida: 1 pinch
- Fennel seed: 1 teaspoon
- Onion seed: 2 pinch
- Mustard oil: 100 ml.
- Mango powder: 1 teaspoon
- Vinegar: 1 teaspoon (optional)
Preparation:
- Clean and peel the water chestnuts; chop into 2 halves keep aside. (Keep some with skin).
- Blanch (put the water chestnuts into the boiling water for 2-3 minutes. Immediately put into chilled water.
- Then put these into the sun or under fan for 2-3 hours for drying to get rid of extra water.
Method:
- Take a fry pan. Put oil in it, when oil starts smoking, put asafoetida and grounded masala in it. Sputter for few seconds, put off the flame.
- When it comes to normal temperature, add water chestnut, mix well.
- Water Chestnut Pickle (Singhare ka Achar) is ready; store this pickle in a glass container.
Singhara ka achar (Water Chestnut Pickle) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.