Keto Tomato Pickle
Savor the bold, tangy flavors of this Keto Tomato Pickle, a low-carb twist on a classic condiment that bursts with vibrant spices and aromatic ingredients. Perfect for those following a keto diet, this recipe combines ripe tomatoes, ginger, garlic, and green chilies with the warm earthiness of turmeric, fenugreek powder, and freshly spluttering mustard seeds. Infused with the richness of avocado oil and a touch of apple cider vinegar for a tangy kick, this fiery pickle is both healthy and irresistibly delicious. Ready in just 30 minutes, it’s simple to make and versatile—ideal as a zesty side for grilled meats, a topping for salads, or a flavorful addition to your favorite keto-friendly dishes. The optional touch of stevia adds a hint of sweetness, making it the perfect accompaniment for all occasions. Store it in the refrigerator, and enjoy this bold, homemade keto delight for up to two weeks!
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Recipe Information
Ingredients
- 6 whole Tomatoes (ripe, medium-sized)
- 1 teaspoon Ginger (finely grated)
- 1 teaspoon Garlic (minced)
- 2 whole Green chilies (finely chopped)
- 1 teaspoon Mustard seeds
- 8 leaves Curry leaves (fresh)
- 1 teaspoon Fenugreek powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- teaspoon Salt (to taste)
- 2 tablespoons Apple cider vinegar
- 3 tablespoons Avocado oil (or any neutral keto-friendly oil)
- 0.5 teaspoon Stevia powder (optional, for slight sweetness)
Instructions
Wash the tomatoes thoroughly and chop them into small pieces. Set them aside.
In a large pan, heat the avocado oil over medium heat.
Add mustard seeds to the oil and let them splutter.
Toss in the curry leaves, ginger, garlic, and green chilies. Sauté for 1-2 minutes until fragrant.
Add the chopped tomatoes to the pan and stir well.
Cook the tomatoes on medium heat, stirring occasionally, until they soften and release their juices (around 10 minutes).
Add turmeric powder, chili powder, coriander powder, fenugreek powder, and salt to the pan. Mix everything thoroughly.
Let the mixture simmer for another 5-7 minutes until it thickens and the oil starts to separate from the sides of the pan.
Add apple cider vinegar and stevia (if using) to the pickle. Stir well to combine.
Cook for another 1-2 minutes and remove the pan from the heat.
Let the tomato pickle cool completely before transferring it to an airtight glass jar. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2252 mg | 98% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 21.4 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2032 mg | 43% | |
*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.
