Black Currants Pickle

Elevate your condiment game with this tangy and aromatic Black Currants Pickle—a bold and flavorful twist on traditional pickling. Made with plump, tart black currants and infused with a medley of roasted and ground spices like mustard, fenugreek, fennel, and cumin seeds, this homemade pickle is a symphony of flavors. A splash of mustard oil and vinegar enhances the tanginess, while red chili powder and turmeric add vibrant warmth and color. Perfectly balanced with a hint of asafoetida and the natural sweetness of the currants, this pickle pairs beautifully with hearty Indian meals, crusty bread, or even a cheese board. Ready in just a few days of curing, this recipe is your go-to for a zesty, probiotic-packed delight!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 10

Ingredients

• 500 grams black currants
• 100 ml mustard oil
• 1 tablespoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 2 tablespoons salt
• 0.5 teaspoon asafoetida
• 100 ml vinegar

Directions

Step 1

Wash the black currants thoroughly under running water to remove any dirt or impurities. Drain them and spread on a clean towel to dry completely.

Step 2

Heat the mustard oil in a pan until it starts to smoke. Turn off the heat and allow the oil to cool down to a warm temperature.

Step 3

In a separate small pan, dry roast the mustard seeds, fenugreek seeds, fennel seeds, and cumin seeds on low heat until they become aromatic. Allow them to cool, then grind them into a coarse powder using a spice grinder or mortar and pestle.

Step 4

In a large mixing bowl, combine the dried black currants with the ground spice mixture, red chili powder, turmeric powder, salt, and asafoetida. Mix thoroughly so that the currants are well coated with the spices.

Step 5

Add the cooled mustard oil to the black currant mixture and stir well to incorporate the oil with the spices and currants.

Step 6

Pour in the vinegar and mix again, ensuring everything is well combined.

Step 7

Transfer the black currant pickle to a sterilized glass jar. Seal the jar tightly and store it in a cool, dry place away from direct sunlight.

Step 8

Allow the pickle to mature for at least 3 to 4 days before using, shaking the jar occasionally to mix the contents. The flavors will develop and intensify over this time.

Step 9

Once ready, serve the black currant pickle as an accompaniment to your meals, or enjoy it with bread and cheese for a delightful treat.

Nutrition Facts

Serving size	765.2 grams (765.2g)

Amount per serving	% Daily Value*
Calories	1319

Total Fat 106.20g	136%
Saturated Fat 11.90g	60%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 14193mg	617%
Total Carbohydrate 91.40g	33%
Dietary Fiber 27.80g	99%
Total Sugars 1.70g
Protein 13.20g	26%

Vitamin D 0IU	0%
Calcium 402mg	31%
Iron 16mg	88%
Potassium 2069mg	44%

*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: 69.6%

Protein: 3.8%

Carbs: 26.6%