Winter brings fresh, green vegetables to the market, packed with flavour and health benefits. Spinach is one of them — a nutrient-rich leafy vegetable. Most of us eat spinach as sabzi, palak paneer, soup, or paratha. But did you know you can make a delicious pickle with spinach too? This winter-style pickle is tasty, nutritious, and quick to prepare. Make it once and enjoy it for months.
Spinach pickle tastes great with parathas, dal-rice, or even khichdi. If you want to try something new this winter, this recipe is a great option.
Benefits and nutrition of spinach
Spinach is loaded with nutrients. It is a rich source of iron and also contains vitamins A, C, and K, along with magnesium and calcium. Eating spinach helps fight anemia, boosts immunity, improves bone strength, and is good for eye health. However, people with kidney issues should avoid spinach.
Spinach Pickle Recipe
Ingredients
• Spinach – 250 g
• Garlic – 2 tablespoons (chopped)
• Turmeric – 1 teaspoon
• Red chilli powder – 1 teaspoon
• Pickle masala – 1 teaspoon
• Garam masala – 1 teaspoon
• Vinegar – 2 tablespoons
• Mustard oil – 1 tablespoon
• Salt – as per taste
• Dry red chillies – 2
• Panch phoron (five-spice) – 1 teaspoon
• Asafoetida – a pinch
How to make spinach pickle
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Wash the spinach well and chop it finely. Also chop the garlic.
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Heat mustard oil in a pan. Add panch phoron and dry red chillies.
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When they splutter, add asafoetida.
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Add the chopped garlic, salt, turmeric, and red chilli powder. Mix and sauté.
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When the masala is cooked, add the chopped spinach and mix well.
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Add garam masala and pickle masala. Turn off the heat.
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Transfer the mixture to a bowl and allow it to cool at room temperature.
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Once cool, add 1 tablespoon vinegar and 1 tablespoon mustard oil. Mix well.
This is an instant pickle — no need to keep it in sunlight. You can eat it immediately after making it, and it stays good for several months.
