Low Carb Spicy Mango Pickles
Transform your pantry with these bold and tantalizing *Low Carb Spicy Mango Pickles*, a vibrant blend of tropical zest and fiery spices that’s perfect for keto-friendly meals! Made with unripe green mangoes and infused with aromatic spices like mustard, fennel, and fenugreek seeds, this recipe delivers an irresistible burst of tangy, spicy, and slightly sweet flavors. The addition of apple cider vinegar and a hint of stevia or erythritol ensures low-carb compatibility without sacrificing taste, while avocado oil guarantees a rich texture and long-lasting freshness. Whether you're pairing these pickles with grilled meats, low-carb bread, or scrambled eggs, they add a fiery kick and a delightful crunch to any dish. Easy to prepare with minimal cooking time, this homemade jar of goodness is not only keto-friendly but also packed with wholesome ingredients to elevate your meals. Perfect for spice enthusiasts and mango lovers alike!
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Recipe Information
Ingredients
- 2 medium-sized Unripe green mangoes
- 1 tablespoon Salt
- 1 teaspoon Turmeric powder
- 1 tablespoon Red chili powder
- 1 teaspoon Mustard seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Fenugreek seeds
- 0.5 teaspoon Nigella seeds (optional)
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground paprika
- 3 tablespoons Apple cider vinegar
- 2 tablespoons Avocado oil (or any neutral, low-carb oil)
- 4 large, minced Garlic cloves
- 2 thinly sliced Fresh green chili peppers
- 1 teaspoon Stevia or erythritol (optional, for balancing flavors)
Instructions
Wash and pat dry the green mangoes thoroughly. Cut them into small bite-sized cubes, leaving the peel on for added texture and fiber.
In a large mixing bowl, toss the mango pieces with salt and turmeric powder. Let them sit for 2-3 hours, allowing the mangoes to release some moisture. Drain the excess liquid and set the mangoes aside.
In a dry skillet, gently toast mustard seeds, fennel seeds, fenugreek seeds, nigella seeds (if using), and cumin seeds on medium heat until they become aromatic. Be careful not to burn them.
Grind the toasted seeds coarsely using a spice grinder or mortar and pestle and set aside.
Heat avocado oil in a pan over medium heat. Add minced garlic and sauté until golden and fragrant, about 1 minute.
Add the ground seed mixture, red chili powder, ground paprika, and sliced green chili peppers to the pan. Stir for 1-2 minutes to release their flavors.
Pour in the apple cider vinegar and mix well. If you prefer a slightly sweet pickle, add stevia or erythritol at this stage and adjust to taste.
Add the drained mango cubes to the pan and stir well to coat them with the spicy mixture. Cook for 5-7 minutes, stirring occasionally, until the mangoes are tender yet still firm.
Remove the pan from heat and let the mixture cool completely.
Transfer the pickle to an airtight glass jar or container. Ensure the mango pieces are fully submerged in the spice-infused oil and vinegar mixture for longer shelf life.
Store the pickles at room temperature for 2-3 days to allow the flavors to develop. Afterward, refrigerate the jar for up to 3 weeks.
Serve as a condiment with low-carb bread, grilled meats, or eggs for a flavorful addition to your meal.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7115 mg | 309% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 37.7 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1102 mg | 23% | |
*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.
