Pickles add instant flavour to any meal, and when they are nutritious as well, they become even better. We usually make mango pickle in summer and carrot, radish or pea pickles in winter—but soy chunk pickle is something different, delicious and packed with protein.

Soy chunks are commonly used in pulao, biryani and curries, but very few people know that their pickle tastes amazing and can be stored for months. This achar is spicy, tangy and perfect for both kids and adults.

Ingredients for Soy Chunk Pickle

• Mini soy chunks – 160 g

• Coriander seeds – 2 tbsp

• Cumin seeds – 1 tbsp

• Fennel seeds – 1 tbsp

• Black cumin (shahi jeera) – ½ tbsp

• Mustard seeds – ½ tbsp

• Black pepper – 2 tsp

• Kashmiri dried red chillies – 3 to 5

• Peanuts – ¼ cup

• Garlic – 2 cloves (chopped)

• Ginger – 3-inch piece (julienned)

• Green chillies – 3 (slit lengthwise)

• Roasted white sesame seeds – 1 tbsp

• Red chilli powder – 1 tsp

• Kashmiri chilli powder – 1 tsp

• Salt – 3 tsp (adjust to taste)

• Lemon juice – from 3 lemons

• Mustard oil – as required

How to make Soy Chunk Pickle

1. Boil water with 1 tsp salt. Add soy chunks and soak for 15 minutes.

2. Once they swell and double in size, squeeze out all excess water completely.

3. Dry roast coriander seeds, cumin, fennel, black cumin, mustard seeds, black pepper and whole red chillies on medium heat for about 5 minutes. Let cool and grind into a coarse powder.

4. Heat mustard oil in a pan and fry soy chunks in batches until golden and crisp.

   • For a lighter version, air-fry with a little oil.

5. Fry peanuts until crunchy.

6. In the same oil, lightly fry garlic, ginger and green chillies till aromatic.

7. Add fried soy chunks, peanuts, ginger, garlic and chillies to a large bowl.

8. Mix in salt, chilli powder, Kashmiri chilli powder, ground spice mix, lemon juice, sesame seeds and 5–7 tbsp mustard oil.

9. Toss well so every soy chunk is coated evenly with masala.

Storage & Serving

• Store the pickle in an airtight glass jar

• Keep refrigerated

• Stays good for several months

• Enjoy with rice, paratha or roti

Why this pickle is healthy

• Soy chunks: excellent plant-based protein

• Peanuts: protein + healthy fats

• Indian spices: aid digestion and immunity

Pickles, when eaten in moderation, are not harmful and can be a great way to add nutrition and taste to daily meals.