Soya Chunks Pickle: A New Tradition

New Delhi: Pickles have a special place in Indian kitchen, which not only enhances the taste but is also beneficial for health. Pickles prepared with various spices and vegetables make every meal special. One spoon pickle enhances the taste of dal, rice or paratha many times. Usually pickle is made of mango in summer and of carrot, radish, pea or green gram in winter, but now pickle of soya chunks has also been included in this list.

Soya chunks, which are rich in protein, are commonly used in tahari, pulao, gravies and veg biryani. But their pickle is equally delicious. Not only is it delicious, but it can also be stored for a long time. It is also very easy to make and can be prepared in less time.

Ingredients for Soya Chunks Pickle

To make this pickle, you need: 160 grams mini soya chunks, 2 tablespoons whole coriander, 1 tablespoon cumin, 1 tablespoon fennel, half tablespoon black cumin, half tablespoon mustard seeds, 2 teaspoons black pepper, 3 to 5 Kashmiri dry red chillies, one fourth cup peanuts, 2 garlic cloves, about 3 inches ginger, 3 green chillies, 1 tablespoon Roasted white sesame seeds, 1 tsp chilli powder, 1 tsp Kashmiri chilli powder, 3 tsp salt, juice of 3 lemons and mustard oil.

Soya Chunks Pickle Recipe

In the beginning, boil water and add one teaspoon of salt in it. Add soya chunks in it and soak it for about 15 minutes. When they swell, take them out of the water and squeeze them well.

Now add fennel, mustard, whole coriander, black cumin, cumin, Kashmiri dry red chilli and black pepper in a pan and fry on medium flame for 5 minutes. When the aroma starts coming, turn off the gas and after it cools down, grind these spices and make powder. Heat mustard oil in a separate pan and fry the soya chunks until golden and crisp. You can also make these in air fryer. Fry or dry roast the peanuts until they become crisp.

Now add garlic, ginger and green chillies in the same pan and fry till it becomes light golden. After this, add soya chunks, peanuts, ginger, garlic and chilli in a bowl.

Now add salt, chilli powder, ground spices, lemon juice, sesame seeds and 5-7 tablespoons mustard oil and mix well, so that every soya chunk gets coated with spices.

How to store and serve

The prepared pickle can be stored in an air-tight glass jar and kept in the refrigerator. It does not spoil for months and tastes great with rice, paratha or roti.

Powerhouse of Protein and Nutrition

Soy chunks are an excellent source of plant-based protein. Peanuts are also rich in protein and nutrients, while Indian spices have medicinal properties. This is the reason why this pickle takes full care of taste as well as health.