Keto Spicy Mango Pickles

Dive into the bold and tangy flavors of Keto Spicy Mango Pickles, a low-carb twist on a beloved classic! This vibrant recipe transforms raw green mangoes into an irresistible, keto-friendly condiment bursting with heat, tang, and a hint of natural sweetness. The combination of earthy turmeric, fiery chili powders, aromatic spices like mustard and fenugreek seeds, and a splash of white vinegar creates a perfectly balanced medley of flavors. Made with avocado oil for a healthy fat boost and a touch of stevia or erythritol for a subtle sweet note, these pickles are ready in just a few simple steps and ferment beautifully for added depth. Ideal as a zesty accompaniment to your favorite keto meals or a bold snack on its own, this quick and easy recipe proves that pickles can be both indulgent and diet-friendly. Store them in the fridge to savor their rich, spiced flavor for up to three weeks!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 10

Ingredients

• 2 medium-sized Raw green mangoes
• 2 teaspoons Sea salt
• 1 teaspoon Turmeric powder
• 1 teaspoon Paprika or Kashmiri chili powder (for color)
• 1 teaspoon Red chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Fenugreek seeds (slightly crushed)
• 1 teaspoon Mustard seeds
• 3 tablespoons White vinegar
• 4 tablespoons Avocado oil (or any neutral keto-friendly oil)
• 1 teaspoon Stevia or erythritol (optional, for a slight sweet balance)

Directions

Step 1

Wash and dry the raw green mangoes thoroughly. Cut them into small bite-sized pieces, leaving the skin on for added texture and fiber.

Step 2

In a mixing bowl, toss the mango pieces with 1 teaspoon of sea salt and 1 teaspoon of turmeric powder. Set aside for 30 minutes to allow the mangoes to release their moisture.

Step 3

After 30 minutes, drain the excess liquid and pat the mango pieces dry using a clean kitchen towel.

Step 4

In a small frying pan, heat the avocado oil over medium heat. Add the mustard seeds and fenugreek seeds. Allow them to sputter and release their aroma (about 30 seconds). Turn off the heat and let the oil cool slightly.

Step 5

In a large mixing bowl, combine the mango pieces with paprika, red chili powder, ground cumin, and stevia or erythritol (if using). Mix well to coat all the mango pieces evenly.

Step 6

Pour the cooled oil and seeds mixture over the spiced mangoes. Add the remaining 1 teaspoon of sea salt and mix thoroughly.

Step 7

Add the white vinegar to the bowl and stir to combine. The vinegar acts as a natural preservative while adding a tangy zing to the flavor profile.

Step 8

Transfer the prepared pickles into a sterilized glass jar and seal tightly. Let the pickles sit at room temperature for 1-2 days to develop their flavors.

Step 9

Refrigerate after the initial fermentation period. The pickles will keep for up to 2-3 weeks when stored properly in the refrigerator.

Step 10

Serve as a tangy side with your favorite keto meals, or enjoy a small portion as a bold-flavored snack!

Nutrition Facts

Serving size	(526.5g)

Amount per serving	% Daily Value*
Calories	797.9

Total Fat 59.9g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 4666.0mg	0%
Total Carbohydrate 68.3g	0%
Dietary Fiber 9.8g	0%
Total Sugars 56.5g
Protein 6.0g	0%

Vitamin D 0IU	0%
Calcium 98.8mg	0%
Iron 5.4mg	0%
Potassium 959.5mg	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: 64.5%

Protein: 2.9%

Carbs: 32.7%