Kalonji Pickle | Nigella Seeds Pickle | How to Make Kalonji Pickle | Best Recipe of Kalonji Pickle | Kalonji Pickle Recipe | Homemade Kalonji Pickle | Nigella Seeds Pickle | Kalonji Pickle (Nigella Seeds Pickle) is a popular condiment enjoyed in India and Pakistan, known for its tangy, spicy, and aromatic flavor. Here is a simple recipe for making Kalonji Pickle:
Ingredients
Kalonji (Nigella seeds): 2 tablespoons
Mustard seeds: 1 tablespoon
Fennel seeds: 1 tablespoon
Fenugreek seeds: 1 teaspoon
Red chili powder: 2 teaspoons
Turmeric powder: 1 teaspoon
Salt: To taste
Lemon juice or Vinegar: ½ cup
Mustard oil: ½ cup
Optional: Chopped green chilies, garlic cloves, or small pieces of mango/carrot
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| Homemade Kalonji Pickle Recipe |
Instructions
Dry roast the Kalonji, mustard seeds, fennel seeds, and fenugreek seeds in a pan for 1-2 minutes. Let them cool down, then grind them coarsely.
In a mixing bowl, add the ground spice mixture, red chili powder, turmeric, and salt.
Mix in your choice of vegetables (if using).
Add the lemon juice or vinegar and mix well.
Heat the mustard oil until it begins to smoke. Let it cool down slightly, then pour it over the mixture of spices and vegetables.
Mix everything together thoroughly.
Transfer the pickle into a clean, dry, and airtight jar.
To allow the flavors to meld properly, let it sit at room temperature for at least 2-3 days; during this time, shake the jar once a day.
Serving Suggestions
Serve it with paratha, roti, rice, or any Indian meal.
Store it in a cool, dry place. Refrigerating it helps preserve it for a longer duration. If you would like to prepare a very simple version of this, you can omit the optional vegetables and simply mix the nigella seeds and spices with oil and lemon juice (or vinegar).
If you would like any variations or the recipe instructions in Hindi, please let me know!
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