Black Currants Pickle
Tangy, spicy, and irresistibly bold, Black Currants Pickle is a vibrant twist on traditional pickling that will elevate your condiment game. This unique recipe combines the natural sweetness of black currants with the deep, aromatic flavors of mustard, fenugreek, fennel, and cumin seeds, skillfully blended with mustard oil and zesty vinegar. A dash of red chili powder, turmeric, and asafoetida adds a tantalizing kick, making this pickle a perfect balance of sweet, sour, and heat. Simple to prepare and bursting with flavor, it's the ideal accompaniment to rice, flatbreads, or even a cheese platter. Allowing the pickle to mature for a few days deepens its flavor profile, ensuring every bite is a mouthwatering treat. Perfect for meal prepping or gifting, this homemade Black Currants Pickle is sure to delight your taste buds!
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Recipe Information
Ingredients
- 500 grams black currants
- 100 ml mustard oil
- 1 tablespoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 2 tablespoons salt
- 0.5 teaspoon asafoetida
- 100 ml vinegar
Instructions
Wash the black currants thoroughly under running water to remove any dirt or impurities. Drain them and spread on a clean towel to dry completely.
Heat the mustard oil in a pan until it starts to smoke. Turn off the heat and allow the oil to cool down to a warm temperature.
In a separate small pan, dry roast the mustard seeds, fenugreek seeds, fennel seeds, and cumin seeds on low heat until they become aromatic. Allow them to cool, then grind them into a coarse powder using a spice grinder or mortar and pestle.
In a large mixing bowl, combine the dried black currants with the ground spice mixture, red chili powder, turmeric powder, salt, and asafoetida. Mix thoroughly so that the currants are well coated with the spices.
Add the cooled mustard oil to the black currant mixture and stir well to incorporate the oil with the spices and currants.
Pour in the vinegar and mix again, ensuring everything is well combined.
Transfer the black currant pickle to a sterilized glass jar. Seal the jar tightly and store it in a cool, dry place away from direct sunlight.
Allow the pickle to mature for at least 3 to 4 days before using, shaking the jar occasionally to mix the contents. The flavors will develop and intensify over this time.
Once ready, serve the black currant pickle as an accompaniment to your meals, or enjoy it with bread and cheese for a delightful treat.
Nutrition Facts
Calories |
1319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14193 mg | 617% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 1.7 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2069 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
