Keto Spicy Mango Pickles
Transform your snacking or side dish game with these vibrant Keto Spicy Mango Pickles! Perfectly embracing the tangy allure of raw green mangoes, this keto-friendly recipe brings together a medley of bold spices like turmeric, red chili powder, and cumin, enhanced by the nuttiness of fenugreek and mustard seeds. Balanced with a hint of sweetness from optional stevia and a zesty kick of white vinegar, these pickles are quick to prepare and pack a punch in every bite. Made with avocado oil and crafted to fit perfectly within a low-carb lifestyle, this recipe offers just the right blend of heat, tang, and crunch. Whether you’re pairing them with your favorite keto meals or enjoying a spoonful as a flavorful snack, these pickles deliver a deliciously bold burst of flavors that will keep you coming back for more!
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Recipe Information
Ingredients
- 2 medium-sized Raw green mangoes
- 2 teaspoons Sea salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika or Kashmiri chili powder (for color)
- 1 teaspoon Red chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Fenugreek seeds (slightly crushed)
- 1 teaspoon Mustard seeds
- 3 tablespoons White vinegar
- 4 tablespoons Avocado oil (or any neutral keto-friendly oil)
- 1 teaspoon Stevia or erythritol (optional, for a slight sweet balance)
Instructions
Wash and dry the raw green mangoes thoroughly. Cut them into small bite-sized pieces, leaving the skin on for added texture and fiber.
In a mixing bowl, toss the mango pieces with 1 teaspoon of sea salt and 1 teaspoon of turmeric powder. Set aside for 30 minutes to allow the mangoes to release their moisture.
After 30 minutes, drain the excess liquid and pat the mango pieces dry using a clean kitchen towel.
In a small frying pan, heat the avocado oil over medium heat. Add the mustard seeds and fenugreek seeds. Allow them to sputter and release their aroma (about 30 seconds). Turn off the heat and let the oil cool slightly.
In a large mixing bowl, combine the mango pieces with paprika, red chili powder, ground cumin, and stevia or erythritol (if using). Mix well to coat all the mango pieces evenly.
Pour the cooled oil and seeds mixture over the spiced mangoes. Add the remaining 1 teaspoon of sea salt and mix thoroughly.
Add the white vinegar to the bowl and stir to combine. The vinegar acts as a natural preservative while adding a tangy zing to the flavor profile.
Transfer the prepared pickles into a sterilized glass jar and seal tightly. Let the pickles sit at room temperature for 1-2 days to develop their flavors.
Refrigerate after the initial fermentation period. The pickles will keep for up to 2-3 weeks when stored properly in the refrigerator.
Serve as a tangy side with your favorite keto meals, or enjoy a small portion as a bold-flavored snack!
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4666 mg | 203% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 56.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 960 mg | 20% | |
*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.
