Low Sodium Black Currants Pickle
Elevate your condiment game with this tangy, flavorful Low Sodium Black Currants Pickle that’s packed with wholesome ingredients and bold spices. Featuring fresh black currants as the star ingredient, this pickle harmoniously blends the sweetness of raw cane sugar with the tanginess of apple cider vinegar, while aromatic spices like mustard seeds, turmeric, and fenugreek provide a warming depth. Enhanced with ginger, garlic, and a hint of chili heat, this pickle is perfect for those seeking a low-sodium alternative without compromising on taste. Ready in just 30 minutes, it makes a delicious pairing with sandwiches, cheese platters, or grilled dishes. Plus, it’s easy to store and only gets better with time as the flavors meld together. Discover a unique way to enjoy black currants with this vibrant, homemade pickle recipe.
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Recipe Information
Ingredients
- 500 grams Fresh black currants
- 250 ml Apple cider vinegar
- 100 grams Raw cane sugar
- 1 tablespoon Mustard seeds
- 1 teaspoon Turmeric powder
- 2 inches Ginger
- 4 units Garlic cloves
- 1 teaspoon Red chili flakes
- 0.5 teaspoon Fenugreek seeds
- 0.25 teaspoon Asafoetida
- 2 tablespoons Olive oil
Instructions
Rinse the black currants under cold water, drain them, and pat them dry with a clean kitchen towel.
Peel and finely chop the ginger and garlic cloves. Set aside.
In a medium-sized saucepan, heat olive oil over medium heat. Add mustard seeds, and once they begin to crackle, add the chopped ginger and garlic. Sauté until fragrant, about 1-2 minutes.
Add the turmeric powder, red chili flakes, fenugreek seeds, and asafoetida. Stir for another minute until the spices release their aroma.
Add the black currants to the pan and combine well with the spices. Cook for about 3 minutes on low heat, allowing the currants to soften slightly.
Pour in the apple cider vinegar and add the cane sugar. Stir until the sugar dissolves completely.
Bring the mixture to a simmer, then reduce the heat to low. Continue to cook for another 5 minutes until the liquid thickens slightly and the currants are soft but intact.
Remove the pickle from heat and let it cool completely to room temperature.
Transfer the cooled pickle to a sterilized, airtight glass jar. Store in the refrigerator.
Allow the flavors to meld for at least 24 hours before serving for best results. The pickle can be stored in the fridge for up to 3 weeks.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 142.1 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2110 mg | 45% | |
*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.
