Singhade ka achar (pickled water chestnuts) is one of those seasonal pickles that very few people make. In fact pickling was mostly associated with aam ka achar, bhari mirch ka achar or nimbu ka achar more and these pickles were a must have in any Indian kitchen (read north Indian kitchen). But few families (read chatori families) kept pickling seasonal vegetables on the sly and serving such seasonal pickles as a fresh condiment to bring variety and taste to the everyday meals.
Singhade ka achar is a fresh pickle that is yummy to eat while it carries a bite to it. Each water chestnut is peeled in a specific way so as to keep the soft parts of the skin on and to remove the hard horns, also to remove the tip from both ends to allow the pickling spices to seep in.
Water chestnuts (singhada)
Yellow mustard powder
Whole fennel seeds (sounf)
Fenugreek seeds (methi)
Nigela (mangrail or kalonji or kalo jeere)
Red chilli powder
Best up to 6 months from manufacture.
Keep in cool dry place
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