Low Sodium Black Currants Pickle
Discover the perfect balance of tangy, sweet, and spicy with this Low Sodium Black Currants Pickle recipe—a healthier take on a traditional favorite! Bursting with the bold flavors of fresh black currants, zesty apple cider vinegar, warming ginger, and aromatic spices like mustard seeds, turmeric, and fenugreek, this pickle delivers a delightful kick while keeping your sodium intake in check. The natural sweetness of raw cane sugar enhances the tartness of the currants, making it a versatile condiment for pairing with everything from cheese platters and sandwiches to rice dishes and flatbreads. Quick to prepare and ready for your fridge in just 30 minutes, this pickle is ideal for those seeking a flavorful yet heart-healthy addition to their culinary repertoire.
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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
Directions
Step 1
Rinse the black currants under cold water, drain them, and pat them dry with a clean kitchen towel.
Step 2
Peel and finely chop the ginger and garlic cloves. Set aside.
Step 3
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.
Step 4
Add the turmeric powder, red chili flakes, fenugreek seeds, and asafoetida. Stir for another minute until the spices release their aroma.
Step 5
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.
Step 6
Pour in the apple cider vinegar and add the cane sugar. Stir until the sugar dissolves completely.
Step 7
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.
Step 8
Remove the pickle from heat and let it cool completely to room temperature.
Step 9
Transfer the cooled pickle to a sterilized, airtight glass jar. Store in the refrigerator.
Step 10
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
| Serving size | (931.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1100.8 |
| Total Fat 33.9g | 0% |
| Saturated Fat 4.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 32.7mg | 0% |
| Total Carbohydrate 194.2g | 0% |
| Dietary Fiber 25.1g | 0% |
| Total Sugars 142.1g | |
| Protein 12.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 355.3mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 2109.7mg | 0% |
Source of Calories