Singhara Pickle Recipe
We generally eat Singhara after boiling it, roasting it or even have it raw. The pickle of Singhara is also very tasty. Singhara is rich in minerals like proteins, carbohydrates, vitamin B and vitamin C, iron, calcium, magnesium and phosphorous. Singhara has been widely appreciated in Ayurvedic. Nowadays singhara are easily available in the market. Try making singhara pickle this week, you will really like it.
Ingredients for Singhara Achar
Raw Singhara - 500 gram
Mustard oil (Sarson) - ½ cup
Asafetida (Hing) - less than ¼ tsp
Salt (namak) - 2 tsp
Aniseed (saunf) - 2 tbsp
Mustard powder (Sarson) - 2 tbsp
Kali Mirch Powder - ½ tsp
Red chilly powder (lal mirch) - 1 tsp
Turmeric powder (haldi) - 1 tsp
How to make Singhara Achar
Take good raw singhara, remove if there is any damaged fruit. Wash the singhara properly and make it clean and keep the washed singhara in a sieve so that all the water gets filtered and the singhara gets dry, if there is sunlight then you can dry it by putting under the sun for 4-5 hours,but if there is no sunlight then let them dry inside the house only. Singhara are now ready for making the pickle.
Remove the thorns from both sides of the singhara and from the centre cut the singhara lengthwise in such a way that it remains joined from below, cut all the singhara and prepare them.
Put oil in a pan and let it heat. Once the oil has become too hot then turn off the gas. Put all the spices in a plate and mix everything well, take 2 tbsp hot oil from the pan and add it to the spices and make it a little wet, mix thoroughly. Our masala to be filled in the singhara is now ready.
Pick up a singhara in your hand and open it from the portion that is cut, make sure the singhara are joined from below, fill in the masala on the open side and press it tightly and place it in a fresh clean bowl, fill all the singhara in the same way, if a little bit of seasoning is left then put it on top of the filled singhara. Cover the pickle and keep it aside, mix the pickle and move it up and down on a regular basis with a dry spoon, the pickle will be ready to eat in 3 days, by the time all the spices get mixed thoroughly, singhare will become sour and the cover of the singhara will also become soft, now put the remaining oil in the pickle and mix it well.
In order to store the pickle for a long duration add vinegar or other preservatives to it or add hot mustard oil when the masala gets cool such that the masala gets dipped in it, pickles can be used for a long time.
Select good fruits for the pickle.
While making the pickle make sure about the cleanliness, make sure the utensils that you use for the pickle should be clean and dry, make sure no humidity or dirt gets into the pickle.
The container in which you are storing the pickle make sure you clean it with boiling water and let it dry.
Whenever you eat the pickle use a clean and dry spoon.
The self life of the pickle increases if you keep the container of pickle in the sunlight.
u r great...
Thanks a ton aunty 4 singhare pickle video ... M vry obligh 2 u ....Coz u respectd my request n made dis video on tym ... Nw i il try it n il let u knw hw it turned out ... M brahmin n i il pray 2 god 4 ur long lyf...... M vry happy ... God bless u alwys ...Again Thanks ... निशा: गौरी, आपको भी मेरा बहुत बहुत धन्यवाद और शुभकामनायें.
kaya singhare ka achar boil kar ke bhi bana sakte haiनिशा: राजेश जी सिघाड़े का अचार कच्चे सिघाड़े से ही बनाया जाता है.
Hi nisha ji apne khattapon laneke liye to kuchvi nahi dale. Kya hum isme aamchur dal sakte hayनिशा: कनिका जी, खट्टा पन सरसों और मसालो से मिलकर बन जाता है, आपका सवाल अच्छा है, आप खट्टे के लिये अमचूर तो डाल सकती हैं, लेकिन अगर आप मसाले में 2-3 टेवल स्पून सिरका डालेंगी तो अचार तुरन्त खट्टा होने के साथ खराब भी जल्दी नहीं होगा.
thanks nisha ji
awesum recepie..goin to try it soon.Could you please share a recepie for soya & lehsun ki patti ka achaar as well.this tastes great. My mom used to make it. but now i don't have her recepie.i will be obliged if you share the sameनिशा: तनु मैं कोशिश करुंगी.
Nisha Aunty maine singhare ka achar banaya aur vo bihot hi tasty bana . Thanks to u but i did 1 blunder that maine mustard oil bina garm kiye daal diya aur ab aalam ye hai ki tel alag tairta hai aur masale alag hai , vise mere achAR KE TASTE MEIN KOI KAMI NAHI HAI .Typically achar ki tarah oil aur masale ek nahi hue ( mix nahi hue ) as i didnt heat the oil . Anyways nw can i do anything so that oil and maslae will get mix well like a pickle ???? Or nw nothing can be done to make it fine ???? Plz reply ....
How will u know ki singhara kachcha hai Pakkam nahi.निशा: सुमन जी, सिंघाडे़ मुलायम हो जाते हैं.
sigare ka a char khane she pehle silka utaarna he ???निशा: कुलविन्दर जी, छिलका उतारने की आवश्यकता नहीं हैं.
Britt passed aiea
अचार पकने के बाद सिंघाड़े का छिलका उतारेंगे या नहीं ?
पीयूष अवस्थी जी, छिलका उतारने की आवश्यकता नहीं हैं.
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