Name: Singhade Ka Achaar recipe by Hem Lata Srivastava at BetterButter
Prep time: PT-45M
Cook time: PT-10M
Total time: PT-55M
Yield: 6
Ingredients: Singhade - 1 kg; Salt - 2 tbsp; Turmeric powder - 2 tbsp; Red chili powder - 1 tbsp; Mustard seeds powder - 1 tbsp; Fennel powder - 2 tbsp; Sugar - 1 tsp; Oil - 2 tbsp or 1/2 Cup; Vinegar - 1 tsp

ABOUT Singhade Ka Achaar RECIPE

Singadha is a winter fruit. It is usually consumed during fasts in the form of Halwa and puri made from its flour. Singadha pickle tastes great with pranthas, however the pickle cannot be preserved for long.

Ingredients Serving: 6

Singhade - 1 kg
Salt - 2 tbsp
Turmeric powder - 2 tbsp
Red chili powder - 1 tbsp
Mustard seeds powder - 1 tbsp
Fennel powder - 2 tbsp
Sugar - 1 tsp
Oil - 2 tbsp or 1/2 Cup
Vinegar - 1 tsp

Instructions

Peel, wash and cut the fruit into two. Boil it with a glass of water for 10 to 12 minute, cool and keep in a strainer.
Let it dry out completely by keeping it in an open space for an 1 hour. Now take a large bowl and mix well all ingredients.
Keep the jar in sun light for 2 days and it's ready for serving.

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