Low Carb Black Currants Pickle
Get ready to elevate your condiment game with this irresistible Low Carb Black Currants Pickle! Packed with tart, juicy black currants and infused with robust Indian spices like mustard seeds, fenugreek, and asafoetida, this unique pickle delivers bold flavor in every bite. Crafted with mustard oil, vinegar, and a touch of erythritol, it's the perfect keto-friendly addition to your meals, offering a balance of tangy, spicy, and subtly sweet notes without the carbs. Quick to prepare and brimming with aromatic goodness, this pickle is not just a delicious way to preserve black currants but also a versatile complement to grilled meats, curries, or even a simple bowl of rice. Store it in your pantry and enjoy a homemade, healthy, and flavorful treat that lasts for weeks!
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Recipe Information
Ingredients
- 500 grams fresh black currants
- 100 ml mustard oil
- 2 tablespoons mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 0.5 teaspoon asafoetida
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 tablespoon salt
- 50 ml vinegar (apple cider or white)
- 1 tablespoon erythritol or preferred low-carb sweetener
Instructions
Wash and thoroughly dry the black currants. Ensure there is no moisture as it can spoil the pickle.
In a heavy-bottomed pan, heat the mustard oil on medium heat until it starts to smoke, then lower the heat to allow it to cool slightly.
Add mustard seeds, cumin seeds, and fenugreek seeds to the hot oil. Stir and let them splutter for about 30 seconds.
Add the asafoetida and mix well, cooking for another 10 seconds.
Stir in the washed black currants, ensuring they are well coated with the spiced oil.
Sprinkle turmeric powder, red chili powder, and salt over the currants. Mix thoroughly for about 5 minutes until spices are evenly distributed and aromatic.
Add vinegar and the erythritol, stirring well to combine all ingredients.
Cook the mixture on low heat for about 10-12 minutes, stirring occasionally, until the currants are slightly softened and the oil starts to separate from the spices.
Taste and adjust the seasoning or sweetener as needed to suit your preference.
Once cooked, remove from heat and let the pickle cool completely.
Transfer the cooled pickle to a sterilized jar, ensuring the currants are submerged in the oil to help preserve it.
Seal the jar tightly and store it in a cool, dark place. Allow the flavors to meld for at least 2 days before serving.
Refrigerate after opening and consume within a month for the best flavor.
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7109 mg | 309% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 41.7 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2020 mg | 43% | |
*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.
