Collard Green Pickle
Haak Saag ka Achaar
ہاک ساگ چے اچار
"A bold Himalayan preserve where leafy greens meet wild berries and mustard warmth."
Description
Trsna’s Haak Saag ka Achaar is a verdant tribute to Kashmir’s foraging wisdom
Our Haak Saag ka Achaar is handcrafted at the peak of collard green season in small, artisanal batches right in Jammu & Kashmir, using only locally grown greens and heirloom recipes passed down through generations. At Trsna, we shun gimmicks and refuse any substitutions—including our original mustard oil—so every jar delivers uncompromised authenticity and the true taste of Himalayan tradition. Each jar is slow-cooked, stone-ground, and steeped in authenticity. No shortcuts. No compromises. Just pure, leafy brilliance in every spoonful.
A verdant celebration of crisp collard greens and Kashmiri spices that brings the Himalayan harvest to every bite.
Embrace the crisp vitality of the Himalayas with Trsna’s Collard Green Pickle—where mountain freshness, artisanal heritage, and uncompromising quality unite in every jar. Elevate your table and taste the verdant spirit!
Ingredients
Fresh Collard Greens (70%): bring crisp, leafy freshness and subtle earthiness to anchor the pickle.
Mustard Oil: infuses pungent warmth and authentic Kashmiri flair that carries every flavour.
Tomatoes: add bright, fruity acidity that balances the greens’ earthiness.
Roasted Whole Spices (Mustard Seeds, Fenugreek Seeds): pop with sharp floral notes and gentle bitterness for depth.
Sea Salt: sharpens the profile and preserves natural flavours with clean minerality.
Sun-dried, Roasted & Stone-ground Spices
Red Chillies, Coriander Seeds, Cumin Seeds, Nigella Seeds, Carom Seeds, and Turmeric: weave smoky heat, citrusy warmth, earthy spice, and golden hue into each bite.
Asafoetida: anchors the blend with deep umami-rich savouriness.
Acidity Regulator (E 260): ensures a consistent, bright tang and safe pH balance.
Preservative (E 224): extends shelf life while preserving fresh, vibrant flavours.
History
Haak Saag ka Achaar is rooted in Kashmiri agrarian and foraging traditions, where greens were preserved for the long Himalayan winters. The practice of pickling haak with mustard oil and sun-dried spices was common in Pandit households, especially during Karkidaka (monsoon month). Tomatoes and wild berries were added later to balance the bitterness of greens with tang and sweetness—creating a complex, medicinally inspired relish.
Fun Facts
- Haak is the Kashmiri word for collard greens, a staple in Pandit and Muslim households alike.
- This is one of the few Indian pickles made from leafy greens, not fruits or roots.
- Wild berries are added for natural tartness and antioxidant richness, a nod to forest-foraged traditions.
Flavour, Taste & Texture
- Flavour: Earthy greens, tangy tomato, berry tartness, and mustard oil heat with a spice-laced finish.
- Taste: A layered medley of bitter, sour, spicy, and umami with a hint of sweetness.
- Texture: Wilted greens with pulpy tomato-berry mash and a grainy, aromatic oil base.
Health Benefits
- Rich in Iron & Chlorophyll: Supports blood health and detoxification.
- Digestive Aid: Carom seeds, asafoetida, and cumin soothe the gut.
- Anti-inflammatory: Mustard oil, turmeric, and fenugreek reduce inflammation.
- Antioxidant Boost: Wild berries and nigella seeds support immunity and skin health.
- Heart-Healthy Fats: Mustard oil is rich in omega-3s and selenium.
Serving Suggestions
- Pair with plain rice, rajma, or khichdi for a rustic Himalayan meal.
- Serve with makki ki roti, bajra rotla, or kulcha for a bold contrast.
- Add to cheese boards or mezze platters for a gourmet twist.
- Use as a chutney substitute with samosas, pakoras, or grilled meats.
Fusion & Quick Recipe Ideas
- Haak Pickle Aioli: Blend with yoghurt or cream cheese for a vibrant dip.
- Collard Quesadilla: Layer with cheese and caramelised 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-Sour Stir-Fry: Add to sautéed mushrooms or baby potatoes for a bold glaze.
Frequently Asked Questions (FAQs)
- What makes Trsna’s Haak Saag ka Achaar special compared to other brands?
Trsna’s Haak Saag ka Achaar is made with 70% fresh collard greens—locally known as “haak,” a staple of Kashmiri cuisine—and stewed in pungent mustard oil with tomatoes and sea salt. It’s spiced with a layered blend of roasted whole mustard and fenugreek seeds, and a sun-dried, stone-ground mix of red chillies, cumin, coriander, nigella, carom seeds, turmeric, and asafoetida. Produced in-season and at source using heirloom recipes, every batch captures the bold green bitterness and savoury warmth of mountain home kitchens—no shortcuts, no substitutions.
- Is the pickle spicy?
Mild to moderately spicy. Red chillies offer depth and warmth, balanced by the slightly bitter greens and tangy tomatoes. The combination of cumin, nigella, and carom seeds builds a gentle, aromatic heat that never overpowers.
- How should I store the pickle after opening?
To ensure freshness and flavour:
– Seal the jar tightly after each use
– Store in the refrigerator
– Always use a clean, dry spoon to prevent contamination and moisture build-up
- How long does the pickle stay fresh?
– Unopened: Up to 12 months from date of packing
– Opened & refrigerated: Best consumed within 6–8 months, when handled hygienically
- Are there any additives or preservatives used?
Yes—only minimal and food-safe:
– E260 – Acetic Acid (acid regulator)
– E224 – Potassium Metabisulphite (preservative)
No artificial flavours, synthetic thickeners, or colorants are used.
- Is the pickle vegan and gluten-free?
✅ Absolutely
– 100% Vegan – Contains no dairy, honey, or animal-based ingredients
– Naturally Gluten-Free – No grains, flours, or gluten derivatives
- Can I use it in cooking or only as a condiment?
You can enjoy it both ways:
– As a side with parathas, rotis, rice, or pulao
– Stirred into khichdi or dal-Chawla for extra depth
– Added to wraps, sandwiches, or thali platters for a bold, earthy bite
- Where is the pickle made?
This pickle is handcrafted at source in Jammu & Kashmir, by local artisans using regionally harvested haak, tomatoes, spices, and heirloom methods that preserve seasonal taste and terroir.
- Do you ship internationally?
Yes—Trsna offers shipping to select global destinations.
Delivery charges and timelines are calculated at checkout based on your location.
- What’s the best way to enjoy it the traditional way?
Savour it with Kashmiri rice and ghee, or serve alongside rajma, haak, and nadru yakhni in a winter thali. It also makes a delightful pairing with makki roti and curd, balancing bitter greens with creamy freshness.
Certifications
| Weight | 125gm, 350gm |
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