500 grams water chestnuts/singhade
2 tsp turmeric/haldi powder
2 tbsp yellow mustard powder
2 tbsp mustard oil
Pinch of asafetida/hing
2 tsp fenugreek seeds/methi
1 tsp nigella seeds/kalonji
1 tbsp whole fennel seeds/saunf
1 tsp carom seeds/ajwain
2 tsp red chilli powder
Salt to taste

Preparation:

Rinse, clean, peel and cut each water chestnut into half.

Boil enough water with salt. Soak in the water chestnuts in it for 2 minutes. Drain water.

Sprinkle a little salt on the chestnuts. Add turmeric and mustard powder and toss.
Keep aside in a bowl.

Heat mustard oil. Add asafoetida, fenugreek
and nigella seeds one after another. After the spices sizzle, add fennel and carom seeds together. Switch off the gas.

Add chilli powder and pour the spice mixture over the water chestnuts. Mix well so that they get fully coated.

Transfer to a glass jar and let stand for 2-3 hours before consumption.

The pickle can be refrigerated after 4 hours and will be good for 2 to 3 weeks.