It is that time of the year when sweet and crunchy pears (or as we call it nashpati in Hindi) are making entry into our kitchens. Widely produced in Himachal and Uttar Pradesh, this juicy fruit is prized for its nutritional qualities. As per the book ‘Healing Foods’ by DK Publishing House, “Pear is a cool, uplifting and low-allergy fruit. It is loaded with beta-carotene and B vitamins and contains some level of copper, phosphorous, potassium and other essential elements.” It is also low in calorie and an excellent source of water-soluble fibre that may help promote weight loss and metabolism. Moreover, pears keep us full for a longer period of time, warding off the untimely hunger pangs.
Due to its sweet flavour and crunchy texture, nashpatiis generally enjoyed raw. But you can also whip up some delicious recipes with it. Some of the most common ways to include the fruit in your recipes are in form of salad, smoothie, baked goods like cake, bread et al.
We bring you two unique recipes to churn out flavourful chutney and achar (or pickle) with pear (or nashpati). While the first method is an instant recipe that can be prepared in just 5 minutes for a quick meal, the second one follows the traditional pickling process and needs atleast 10 days for fermentation. You can pair these sweet and spicy pickles with your meal to make it yet more flavoursome.
Also Read: Celebrity Nutritionist Rujuta Diwekar Busts Age-Old Myths About Pickle (Achar)
Here’s The Recipe For Instant Pear (Nashpati) Chutney:
Green chillies- 2
Roasted jeera powder- 1.5 tablespoon
Salt- 1 teaspoon
Black salt- 1 teaspoon
Sugar- Half teaspoon
Lime juice- as per taste
Step 1. De-skin and chop the pears.
Step 2. Add it in a grinder along with all the other ingredients, except lime juice. Grind it into a smooth paste.
Step 3. Add lime juice, adjust salt and sugar and mix. And a bowl of instant nashpati chutney is ready to relish.
Here’s The Recipe For Preserved Pear (Nashpati) Chutney:
Red chilli powder- 1.5 teaspoon
Kashmiri red chilli powder- 1 teaspoon
Turmeric powder- 1 teaspoon
Roasted cumin and fennel seeds- 2 teaspoons each, coarsely pounded
Fenugreek powder- Half teaspoon
Salt- as per taste
Mustard oil- as much needed
Step 1. Cut the pears into small cubes. Do not de-skin. Try to opt for the raw, crunchy ones.
Step 2. Mix it well with all the masalas, except the methi powder.
Step 3. Heat oil and pour some of it on the masala-coated pears. Mix everything again.
Step 4. Add the methi powder and give everything a final mix.
Step 5. Transfer it in a glass jar and pour the rest of the oil (that you heated in step 3) on it. Close the lid and let it rest under the sun for at least 10 days before consumption.
What are you waiting for? Get some fresh pears from the market and prepare nashpati chutney at home!
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.