Soya Chunks PickleImage Credit source: chefsuni
Pickle is a tasty and healthy treat, because many types of spices and vegetables are used together to make it. All these things are not only full of taste, but are also a treasure trove of nutrients. A spoonful of pickle gives a tempting taste to your entire food. You might have seen mango pickle being made in your home during summers and vegetables like carrot, radish, peas, green gram pickle being made in winters, but have you ever eaten pickle of soya chunks? If not then you must try it. This protein-rich pickle tastes amazing and does not take much time to prepare.
Most of the people use soya chunks in dishes like tahari, pulao, gravy vegetable, veg biryani, but its pickle also tastes amazing, which can also be stored. In this article you will learn the recipe of soya chunks pickle. Everyone in your house, from children to adults, will like this pickle.
Note the ingredients
To make pickle of soya chunks, you will need 160 grams mini soya chunks, 2 tablespoons whole coriander, 1 tablespoon cumin, 1 tablespoon fennel, 1/2 tablespoon black cumin, 1/2 tablespoon mustard seeds, 2 teaspoons black pepper, 3 to 5 Kashmiri dry red chillies, 1/4 cup peanuts, garlic 2, about 3 inch piece of ginger. (Julian cut), 3 green chillies (cut from the middle), 1 tbsp roasted white sesame seeds, 1 tsp chilli powder, 1 tsp Kashmiri chilli powder, 3 tsp salt, juice of 3 lemons, mustard oil. Now see how to make it.
Soya Chunks Pickle Recipe
- First of all, boil water thoroughly and add one teaspoon salt in it. Soak soya chunks in it for 15 minutes.
- When the soya chunks swell well and double in size, take them out of the water and squeeze them well.
- In a pan, add whole spices like fennel, black mustard, whole coriander, nigella, cumin, Kashmiri whole red chilli, black pepper and fry on medium flame for 5 minutes.
- When the spices start giving off a nice aroma, turn off the gas and let it cool. After this, grind all the spices in a mixer or on a mortar and make a powder.
- Now heat mustard oil in a pan and fry the soya chunks in batches until they become golden and crispy. If you are a fitness freak then you can air fry by spreading oil lightly.
- Like soya chunks, peanuts also have to be fried until they become crispy or dry roasted until they get crunch.
- After peanuts, fry chopped garlic, chilli and ginger together until they become aromatic and golden brown.
- Put all the fried ingredients like soya chunks, ginger, garlic, green chillies and peanuts together in a bowl.
- Now add salt, chilli powder, ground spices, lemon juice, sesame seeds and 5 to 7 tablespoons mustard oil to the soya chunks and mix well.
- Mix everything with a spoon until the masala coats each soya chunk well.
- You can store this pickle in an air tight glass jar in the refrigerator for months. Enjoy it with rice, paratha or roti.
Many nutrients with protein
Soya chunks are considered a good source of plant-based protein. Apart from protein, peanuts also contain many nutrients and every spice used in Indian kitchen is also full of medicinal properties. The best advantage of pickle is that you can prepare it once and eat it for many days and it is taken in a balanced manner, hence it does not harm health.