Low Carb Black Currants Pickle

Brimming with bold, tangy flavors, this Low Carb Black Currants Pickle is a unique twist on traditional pickling that perfectly balances sweet, sour, and spicy notes. Fresh, juicy black currants take center stage, infused with the robust flavors of mustard oil, cumin, and fenugreek seeds, while a hint of asafoetida adds an intriguing depth. This keto-friendly recipe swaps sugar for erythritol, making it a guilt-free, low-carb condiment that pairs beautifully with grilled meats, curries, or your favorite snacks. With just 15 minutes of prep and 20 minutes of cooking, this pickle is effortlessly simple yet incredibly flavorful. Perfect for health-conscious foodies, it’s a zesty delight that only gets better as it matures.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 20

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

Directions

Step 1

Wash and thoroughly dry the black currants. Ensure there is no moisture as it can spoil the pickle.

Step 2

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.

Step 3

Add mustard seeds, cumin seeds, and fenugreek seeds to the hot oil. Stir and let them splutter for about 30 seconds.

Step 4

Add the asafoetida and mix well, cooking for another 10 seconds.

Step 5

Stir in the washed black currants, ensuring they are well coated with the spiced oil.

Step 6

Sprinkle turmeric powder, red chili powder, and salt over the currants. Mix thoroughly for about 5 minutes until spices are evenly distributed and aromatic.

Step 7

Add vinegar and the erythritol, stirring well to combine all ingredients.

Step 8

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.

Step 9

Taste and adjust the seasoning or sweetener as needed to suit your preference.

Step 10

Once cooked, remove from heat and let the pickle cool completely.

Step 11

Transfer the cooled pickle to a sterilized jar, ensuring the currants are submerged in the oil to help preserve it.

Step 12

Seal the jar tightly and store it in a cool, dark place. Allow the flavors to meld for at least 2 days before serving.

Step 13

Refrigerate after opening and consume within a month for the best flavor.

Nutrition Facts

Serving size	(713.1g)

Amount per serving	% Daily Value*
Calories	1340.3

Total Fat 108.9g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 7109.3mg	0%
Total Carbohydrate 103.7g	0%
Dietary Fiber 27.3g	0%
Total Sugars 41.7g
Protein 14.9g	0%

Vitamin D 0IU	0%
Calcium 391.8mg	0%
Iron 15.5mg	0%
Potassium 2020.2mg	0%

*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.

Source of Calories

Fat: 67.4%

Protein: 4.1%

Carbs: 28.5%