Opinion | (Anchaar): Our Traditional Kashmiri Recipe

The tradition of Anchaar in kashmir has poignant reminder of the past when resources were scarce. The most liked recipe mostly in winter seasons. It actually remains priority food item consumed in harsh winter season. Collard green locally know as Haakh harvested during October carefully stored and washed with water in utensil and left to dry for two or three days. It is a laborious practice that brought every family member intact, while adults chopping or mixing the children reveled in excitement of the age old tradition.After lefting it to dry the Monjj Haakh mixed with garlic water, green chilli, red chilli, salt, oil, turmeric powder, ginger powder, cumin powder, Black cardamom, vinegar, etc.

The pickle is not only delicious but also packed with nutrition. The combination of vegetables and spices used in the pickle offers several potential health benefits, which includes improved digestion, boosted immunity and anti-inflamatory properties. However the real magic lies in the spices. During the 90s and even today spices with all ingredients mixed into the dried greens. It was this blend that lent each pickle its distinct flavour, a flavour that would transport kashmiris back to their roots with every bite.A special day is kept for packing the pickle especially during supper time, rather a night would be fixed when entire family would come together and each member would be cherished to pack the pickle in the big earthen pots. From younger to adult every one had role to play. With lanterns and torches providing necessary illumination in order to carry the process of pickle packing commenced. During the process of filling picks there was laughter, the stories and there was undeniable sense of togetherness that permeated the night.

Packing pickle (Anchaar) is not swift task, but to work with painstaking, it demands patience and precision. On average it took two to three hours to fill the single pot. In the past a single family usually used to fill 8 to 10 earthen pots inorder to sustain them through harsh winter months. The essence of pickle making in kashmir villages- a labor of love that transcendend generations, filling each pot with not just flavours but also the spirit of unity and family. Pickle making art in kashmir is more than just culinary practice. Today the scenario has changed likewise the grocery offers a bounty of fresh vegetables even during the frost winter. As a result the quantity of pickle is dwindle. Anchaar serves as a reminder of the resillience and resourcesfulness of kashmiri people.

Pickles can be healthy addition to your diet as they are low in calories and fat while providing good source of essential nutrients like vitamin K and anti-oxidants. It also boosts immune system.Initially we used to fill earthen pots during the specific period of time, now taking into the it’s health benefits people used to fill the Pickle(Anchaar) throughout the year. Some studies have suggested that consuming vinegar based pickles can help to regulate blood sugar levels, even benefitting those with diabetes. It can be also satisfying and healthy for those trying to loose weight. Researchers even suggested that Pickles can help to reduce inflammation in the body. In past era people in remote areas used to eat pickles with breads during morning tea or evening tea time. This clearly depicts the essence of pickle tradition in kashmir.

    May this tradition continue to endure passing it’s flavours and stories down to generations, ensuring that the taste of Kashmiris heritage remains ever alive. Pickles can add a burst of flavour to meals, enhancing the taste of various dishes. They can be versatile and enjoyable condiments to incorporate into your meals. The vegetables in the pickles contain a number of essential vitamins like vitamin C, viamin A, and vitamin K and minerals like iron, calcium, and potassium which improve your overall well-being.

Qysar Ul Islam Shah teacher by profession hails from Sonannar Darpora Lolab.