Heart-Healthy Black Currants Pickle
Discover a tangy twist to your meal with our Heart-Healthy Black Currants Pickle, a flavorful fusion of wholesome ingredients and vibrant spices. Packed with the antioxidant-rich goodness of black currants, this pickle stands out with a delightful balance of sweet, sour, and spicy notes. Featuring roasted mustard and fenugreek seeds for a nutty depth, turmeric for anti-inflammatory benefits, and jaggery for a natural sweetness, it's elevated further by a splash of vinegar and extra virgin olive oil for a heart-healthy touch. Ready in just 30 minutes, this versatile homemade condiment is perfect for livening up rice dishes, flatbreads, or sandwiches, while offering a nutritious and unique addition to your pantry. Boost your meals with this quick and easy recipe, designed to tickle your taste buds and keep your heart happy!
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Recipe Information
Ingredients
- 500 grams black currants
- 2 tablespoons mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 pinch asafoetida
- 50 grams jaggery
- 1 teaspoon salt
- 100 milliliters vinegar
- 3 tablespoons extra virgin olive oil
Instructions
Wash the black currants thoroughly and pat them dry using a clean kitchen towel.
In a dry skillet, lightly roast the mustard seeds and fenugreek seeds on low heat until they start to splutter. Remove from heat and let them cool. Then, grind them to a coarse powder using a spice grinder or mortar and pestle.
Heat the olive oil in a pan on medium heat. Once hot, add the asafoetida, followed by the ground spice mixture, turmeric powder, and red chili powder. Stir for a few seconds to combine well.
Add the black currants to the pan and stir gently to coat them well with the spices. Cook for about 5 minutes on low heat.
Add jaggery and salt to the pan, stirring until the jaggery melts and integrates with the currants, forming a thick syrupy mixture.
Pour the vinegar into the pan and mix well, allowing the vinegar to deglaze the pan and blend with the spices and currants.
Turn off the heat and allow the pickle mixture to cool completely before transferring it into a clean, dry glass jar.
Seal the jar tightly and let the pickle sit for at least 24 hours to allow the flavors to meld together before serving.
Store in a cool, dry place and refrigerate after opening for extended shelf life. Enjoy this heart-healthy pickle with your meals!
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 52.2 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2322 mg | 49% | |
*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.
