Low Carb Tomato Pickle
Elevate your condiments game with this tangy and flavorful Low Carb Tomato Pickle, a perfect blend of zesty spices and wholesome ingredients crafted for health-conscious food enthusiasts. Made with ripe, juicy tomatoes, aromatic ginger and garlic, and a medley of bold Indian spices like mustard seeds, fenugreek, and asafoetida, this keto-friendly recipe is full of smoky, tangy, and spicy notes that pack a punch. Coconut oil serves as the rich base, while a splash of white vinegar adds a sharp, balanced acidity to the mix. Quick to prepare with only 35 minutes of total time, this tomato pickle is a versatile addition to your repertoire, elevating everything from grilled proteins to roasted vegetables or simply complementing low-carb breads. Stored in the fridge, it maintains its vibrant flavors for up to two weeks, making it the ultimate healthy condiment for meal prep enthusiasts.
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Recipe Information
Ingredients
- 4 large Ripe tomatoes
- 1 inch piece Ginger
- 4 pieces Garlic cloves
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Fenugreek seeds (methi)
- 10 leaves Curry leaves
- 3 pieces Dried red chilies
- 2 teaspoons Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons White vinegar
- 3 tablespoons Coconut oil (or any neutral oil)
- 0.25 teaspoon Asafoetida (hing)
Instructions
Wash the tomatoes thoroughly and chop them into small pieces.
Peel the ginger and garlic, then finely mince both.
Heat the coconut oil in a heavy-bottomed pan over medium heat.
Add the mustard seeds. When they start to splutter, reduce the heat and add the fenugreek seeds, dried red chilies, curry leaves, and asafoetida. Stir for 30 seconds to release the aromas.
Add the minced ginger and garlic, sautéing until they turn golden and fragrant.
Carefully add the chopped tomatoes to the pan. Stir well and cook on medium heat for about 10-15 minutes, stirring occasionally until the tomatoes break down and the mixture thickens.
Mix in the turmeric powder, red chili powder, and salt. Cook for another 5 minutes to incorporate the spices.
Add the vinegar and mix thoroughly. Cook for another 2-3 minutes to allow the pickle to come together.
Turn off the heat and let the pickle cool completely.
Transfer the cooled tomato pickle to a sterilized, airtight glass jar. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 20.0 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2158 mg | 46% | |
*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.
