Paleo Spicy Mango Pickles
Experience a bold twist on a beloved classic with these Paleo Spicy Mango Pickles, a tangy and fiery delight that’s perfect for those who love bold flavors. Featuring juicy, firm raw mangoes infused with ground turmeric, roasted mustard and fenugreek seeds, and a kick of cayenne pepper, this paleo-friendly recipe delivers an irresistible balance of heat, tanginess, and spice. Enhanced with unfiltered apple cider vinegar and sautéed garlic and ginger, these pickles pack a punch while maintaining a clean, wholesome profile. Quick and easy to prepare, they are ready to enhance your meals with just 30 minutes of prep time and a little patience for flavors to develop overnight. Serve as a zesty condiment alongside grilled meats, salads, or even as a standalone snack to brighten your plate. Make these Paleo Spicy Mango Pickles and transform simple ingredients into a jar of bold, vibrant, and addictive goodness.
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Recipe Information
Ingredients
- 3 cups Raw mangoes (firm, peeled, and diced)
- 2 tablespoons Sea salt
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground paprika (or Kashmiri chili powder for milder heat)
- 1 teaspoon Ground cayenne pepper
- 2 teaspoons Yellow mustard seeds
- 1 teaspoon Fenugreek seeds
- 4 tablespoons Coconut oil
- 3 tablespoons Apple cider vinegar (raw and unfiltered)
- 4 large Garlic cloves (finely minced)
- 2 tablespoons Fresh ginger (finely minced)
Instructions
In a mixing bowl, combine the diced mangoes with sea salt and ground turmeric. Toss well to ensure the mangoes are evenly coated. Cover and set aside for 30 minutes to release some moisture.
In a small pan, dry roast the mustard seeds and fenugreek seeds over medium heat for 2-3 minutes or until aromatic. Be careful not to burn the spices.
Using a mortar and pestle or spice grinder, coarsely grind the roasted mustard and fenugreek seeds. Set aside.
Heat the coconut oil in a large pan over medium heat. Once the oil is hot, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
Reduce the heat to low and stir in the paprika, ground cayenne pepper, and the roasted and ground mustard-fenugreek mixture. Mix well for about 30 seconds to toast the spices lightly.
Add the salted mangoes (along with any liquid released) into the pan. Mix gently but thoroughly to coat the mango pieces with the spiced oil mixture.
Pour in the apple cider vinegar and stir to combine. Cook for another 2-3 minutes, then remove from heat.
Allow the pickle mixture to cool completely to room temperature.
Transfer the cooled pickles to a clean, airtight glass jar or container. Let the pickles sit for at least 24 hours to deepen the flavors before serving. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13980 mg | 608% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 67.2 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1286 mg | 27% | |
*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.
