Beetroot Pickle
Chukandar ka Achaar
چکندر چھ آچار
"A jewel-toned Himalayan relish where earthy beetroot meets mustard warmth and spice-kissed tang."
Description
Trsna’s Chukandar ka Achaar is a ruby-hued celebration of Jammu & Kashmir’s winter bounty
Our Chukandar ka Achaar is handcrafted at peak beetroot season in small, artisanal batches right at its Jammu & Kashmir source. We use only locally grown, farm-fresh beets and an heirloom recipe passed down through generations—no shortcuts, no substitutions (including our original mustard oil)—so every jar delivers uncompromised authenticity.Each jar is slow-cooked, stone-ground, and steeped in authenticity. No shortcuts. No compromises. Just pure, earthy brilliance in every spoonful.
A jewel-toned celebration of Kashmiri harvest, where every ingredient plays its part in a symphony of flavour.
Discover the bold, earthy elegance of Trsna’s Beetroot Pickle—where Kashmiri heritage, artisanal craftsmanship, and uncompromising quality unite in every jewel-red spoonful. Elevate your meals with a vibrant twist that transforms the ordinary into the extraordinary!
Ingredients
Beetroot Pieces (60%): deliver earthy sweetness and vibrant ruby hues that anchor the pickle.
Mustard Oil: infuses bold, pungent warmth that carries the beet’s natural sugars.
Lemon Juice: injects bright, citrusy tang to balance the earthiness.
Mustard Seeds: pop with floral pungency to punctuate each bite.
Fenugreek Seeds: lend a gentle bitterness and nutty depth.
Pink Salt: adds clean minerality that sharpens and preserves flavours.
Sun-dried, roasted, stone-ground spices:
Red Chillies: layer smoky heat and vivid colour.
Coriander Seeds: contribute citrusy warmth and aromatic sweetness.
Nigella Seeds: impart subtle oniony complexity.
Cumin Seeds: add earthy, nutty warmth.
Carom Seeds: weave in thyme-like aroma for digestive ease.
Turmeric: offers golden earthiness and colour depth.
Asafoetida: anchors the blend with deep, umami-rich savouriness.
Acidity Regulator (E 260): ensures consistent tang and safe pH balance.
Preservative (E 224): extends shelf life while preserving fresh-picked brightness.
History
This pickle traces its roots to Dogra and Kashmiri Pandit households, where beetroot was preserved to last through the harsh Himalayan winters. Traditionally slow-cooked in mustard oil and lemon juice, it was sun-cured in glazed ceramic jars and seasoned with roasted Himalayan spices. Over time, it became a symbol of winter wellness and festive indulgence.
Fun Facts
- Chukandar ka Achaar is one of the few Indian pickles that uses root vegetables and pulp, giving it a dual-texture profile.
- Its vibrant ruby hue comes naturally from beetroot—no artificial colour needed.
- In Kashmiri homes, it’s often served during winter weddings and wazwan feasts as a palate-brightening side.
Flavour, Taste & Texture
- Flavour: Earthy beetroot mellowed by lemon tang, mustard oil heat, and roasted spice warmth.
- Taste: A bold medley of sweet, sour, spicy, and umami with a hint of bitterness.
- Texture: Soft beetroot chunks with pulpy richness and a grainy spice-laced oil base.
Health Benefits
- Rich in Iron & Folate: Supports blood health and energy levels.
- Digestive Aid: Carom seeds, asafoetida, and cumin soothe the gut.
- Anti-inflammatory: Turmeric, mustard oil, and beetroot reduce inflammation.
- Heart & Brain Health: Beetroot and nigella seeds support circulation and cognition.
- Natural Detoxifier: Lemon juice and beetroot help cleanse the liver.
Serving Suggestions
- Pair with parathas, rajma-chawal, or khichdi for a vibrant contrast.
- Serve with paneer bhurji, poori, or dal makhani for a sweet-spicy lift.
- Add to cheese boards or mezze platters for a gourmet twist.
- Use as a spread** on toast, wraps, or crackers.
Fusion & Quick Recipe Ideas
- Beetroot Pickle Aioli: Blend with yogurt or cream cheese for a vibrant dip.
- Chukandar Quesadilla: Layer with cheese and caramelized onions in a tortilla.
- Stuffed Paratha: Mix with mashed potatoes or paneer for a festive twist.
- Achaar Fried Rice: Toss with leftover rice, curry leaves, and peanuts.
- Sweet-Spicy Bruschetta: Top toasted baguette with ricotta and a spoonful of pickle.
Frequently Asked Questions (FAQs)
- What makes Trsna’s Chukandar ka Achaar special compared to other brands?
Trsna’s version features 60% hand-cut beetroot pieces—vibrant, earthy, and naturally sweet—marinated in bold mustard oil and lemon juice. The spices include a dual-layer blend of whole mustard and fenugreek seeds, plus sun-dried, roasted, and stone-ground red chillies, coriander, cumin, nigella, carom seeds, and turmeric. Pink salt and asafoetida round out the flavour. Made in small batches at source, with heirloom recipes that honour Kashmiri-style achaar traditions, there are no gimmicks or substitutions—especially not in the oil.
- Is the pickle spicy?
Moderately. The spice mix delivers layered heat, but the natural sweetness of beetroot and tang of lemon mellow the overall profile. It’s earthy and warm rather than fiery, with subtle bitterness from carom and fenugreek.
- How should I store the pickle after opening?
– Reseal the jar tightly
– Refrigerate after use
– Always use a clean, dry spoon to prevent spoilage and maintain flavour integrity
- How long does the pickle stay fresh?
– Unopened: Up to 12 months
– Opened & refrigerated: Remains fresh and safe for 6–8 months, if handled hygienically
- Are there any additives or preservatives used?
Yes—only minimal and food-safe:
– E260 – Acetic Acid (for acidity regulation)
– E224 – Potassium Metabisulphite (for preservation)
There are no synthetic flavour boosters, artificial colours, or filler ingredients.
- Is the pickle vegan and gluten-free?
✅ Yes
– 100% Vegan – Contains no dairy, honey, or animal-based products
– Naturally Gluten-Free – No grains or gluten-based additives
- Can I use it in cooking or only as a condiment?
It works beautifully both ways:
– Pair with rice, khichdi, roti, or sandwiches
– Stir into stir-fried vegetables or grain bowls
– Use as a tangy layer in wraps or as a festive chutney component
- Where is the pickle made?
Handcrafted at source in Jammu & Kashmir, using locally sourced beetroot and spices. Artisan-led and rooted in regional expertise, each batch reflects the care and authenticity of traditional Kashmiri pickling.
- Do you ship internationally?
Yes—Trsna ships to selected global destinations. Shipping charges and delivery timelines are calculated at checkout based on your location.
- What’s the best way to enjoy it the traditional way?
Serve with hot parathas or poori, or alongside dal-chawal and sabzi for vibrant colour and earthy flavour. It’s also a festive favourite paired with pulao, rajma, or Kashmiri haak.
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