Sugar-Free Black Currants Pickle
Add a burst of tangy, aromatic flavor to your meals with this sugar-free black currants pickle—a unique, health-conscious twist on traditional pickling. Made with fresh black currants, this pickle is naturally tart and delightfully spiced, featuring roasted mustard, fennel, and fenugreek seeds for a bold and earthy kick. Turmeric and red chili powder lend vibrant color and warmth, while a splash of vinegar ensures a long-lasting tangy zest without the need for sugar. Perfectly preserved in mustard oil, this pickle is a fantastic condiment to pair with breads, rice dishes, or even cheese boards. Simple to prepare and packed with bold, zesty flavors, this sugar-free recipe is a must-try for anyone seeking a low-sugar alternative to classic pickles.
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Ingredients
- 500 g Fresh black currants
- 100 ml Mustard oil
- 1 tbsp Mustard seeds
- 1 tsp Fennel seeds
- 1 tsp Fenugreek seeds
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 pinch Asafoetida
- 2 tsp Salt
- 100 ml Vinegar
Directions
Step 1
Wash and pat dry the black currants thoroughly with a clean kitchen towel to remove any moisture.
Step 2
In a dry pan, roast mustard seeds, fennel seeds, and fenugreek seeds over medium heat until they turn aromatic. This should take about 2-3 minutes. Set aside to cool.
Step 3
Crush the cooled seeds coarsely using a mortar and pestle or a spice grinder.
Step 4
Heat mustard oil in a pan until it begins to smoke slightly. This will reduce the pungency of the oil.
Step 5
Lower the heat and add the roasted and crushed seed mixture into the hot oil.
Step 6
Add a pinch of asafoetida, turmeric powder, and red chili powder. Stir well for about 30 seconds.
Step 7
Add the black currants and salt to the pan, and stir to ensure they are coated evenly with spices.
Step 8
Cook the mixture for about 5-7 minutes on low heat, stirring occasionally until the currants begin to soften.
Step 9
Turn off the heat and allow the mixture to cool down a bit.
Step 10
Once slightly cool, add vinegar to the pickle mixture and stir well to combine.
Step 11
Transfer the pickle into a sterilized glass jar, ensuring that the oil covers the contents completely to help preserve it.
Step 12
Seal the jar tightly and store it in a cool, dark place for at least a week to mature the pickle flavors before using.
Step 13
Once matured, you can store it in the refrigerator to keep it fresh for up to a month.
Nutrition Facts
| Serving size | (732.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1291.6 |
| Total Fat 104.9g | 0% |
| Saturated Fat 11.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 4743.6mg | 0% |
| Total Carbohydrate 87.1g | 0% |
| Dietary Fiber 25.8g | 0% |
| Total Sugars 41.3g | |
| Protein 12.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 352.0mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1933.1mg | 0% |
Source of Calories