Keto Aam Ka Achar (Mango Pickle)

Infuse your meals with a burst of flavor through this Keto Aam Ka Achar (Mango Pickle)—a tangy, spicy, and low-carb twist on the traditional Indian mango pickle! Perfect for keto enthusiasts, this recipe swaps sugar for stevia or erythritol, ensuring you enjoy all the bold flavors without compromising your diet. With juicy raw mangoes as the star, this pickle comes alive with fragrant spices like cumin, fennel, and nigella seeds, balanced by the tang of vinegar and the richness of mustard oil. Sun-dried mango pieces absorb the vibrant blend of spices, creating a delicious condiment that pairs beautifully with grilled meats, salads, or even keto flatbreads. Simple to prepare and packed with probiotic benefits, this pickle is a must-have for anyone who craves a keto-friendly yet authentically Indian flavor experience!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 500

Ingredients

• 500 grams Raw mangoes
• 100 ml Mustard oil
• 0.5 teaspoon Asafoetida (hing)
• 1 tablespoon Salt
• 1 tablespoon Red chili powder
• 1 teaspoon Turmeric powder
• 2 teaspoons Fenugreek seeds
• 1 teaspoon Cumin seeds
• 1 tablespoon Fennel seeds
• 1 teaspoon Kalonji (nigella seeds)
• 1 tablespoon Stevia or erythritol
• 3 tablespoons Vinegar

Directions

Step 1

Wash the raw mangoes thoroughly and dry them completely. Cut them into small pieces, discarding the seeds.

Step 2

In a large mixing bowl, combine the mango pieces with turmeric powder and salt. Mix well and let them sit for an hour to extract moisture.

Step 3

After one hour, spread the mango pieces on a clean kitchen towel and let them dry under the sun or in a well-ventilated area for another 2-3 hours.

Step 4

In a pan, dry roast the fenugreek seeds and cumin seeds until fragrant. Allow them to cool, then coarsely grind them using a mortar and pestle or spice grinder.

Step 5

Heat mustard oil in a pan until it reaches its smoking point, then turn off the heat and let it cool slightly.

Step 6

Add asafoetida, red chili powder, ground fenugreek-cumin mix, fennel seeds, and kalonji to the oil. Stir to combine.

Step 7

Add the dried mango pieces to the spice-infused oil and mix well so that all pieces are coated evenly.

Step 8

Mix stevia or erythritol and vinegar into the pickle mixture.

Step 9

Transfer the pickle into a clean, sterilized glass jar. Press down with a spoon so the oil covers the mango pieces completely.

Step 10

Seal the jar with a lid and place it in a sunny spot for 4-5 days. Shake the jar daily to ensure even mixing and fermentation.

Step 11

Taste the pickle after 4-5 days. If it's tangy and has developed the desired flavor, it’s ready to serve. Otherwise, let it mature for a couple more days.

Step 12

Store the pickle in a cool, dark place. Refrigeration is recommended for longer shelf life.

Nutrition Facts

Serving size	(692.9g)

Amount per serving	% Daily Value*
Calories	1281.0

Total Fat 104.2g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 7115.6mg	0%
Total Carbohydrate 92.6g	0%
Dietary Fiber 15.8g	0%
Total Sugars 70.6g
Protein 9.2g	0%

Vitamin D 0IU	0%
Calcium 221.3mg	0%
Iron 11.0mg	0%
Potassium 1337.6mg	0%

*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.

Source of Calories

Fat: 69.7%

Protein: 2.7%

Carbs: 27.5%