Keto Tomato Pickle

Elevate your low-carb lifestyle with this irresistible Keto Tomato Pickle, a bold and tangy condiment packed with vibrant flavors and keto-friendly ingredients. Made with ripe, juicy tomatoes, aromatic garlic and ginger, and a perfect blend of Indian spices like fenugreek, turmeric, and coriander, this pickle delivers a punch of savory heat with every bite. The addition of apple cider vinegar provides a zesty tang, while avocado oil keeps it healthy and wholesome. Ready in just 30 minutes, this easy-to-make tomato pickle pairs beautifully with grilled meats, cheeses, or even a crisp keto flatbread. Perfect for meal prep, it stores well in the fridge for up to two weeks, making it a versatile, flavor-packed staple for your keto kitchen.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 8

Ingredients

• 6 whole Tomatoes (ripe, medium-sized)
• 1 teaspoon Ginger (finely grated)
• 1 teaspoon Garlic (minced)
• 2 whole Green chilies (finely chopped)
• 1 teaspoon Mustard seeds
• 8 leaves Curry leaves (fresh)
• 1 teaspoon Fenugreek powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0 teaspoon Salt (to taste)
• 2 tablespoons Apple cider vinegar
• 3 tablespoons Avocado oil (or any neutral keto-friendly oil)
• 0.5 teaspoon Stevia powder (optional, for slight sweetness)

Directions

Step 1

Wash the tomatoes thoroughly and chop them into small pieces. Set them aside.

Step 2

In a large pan, heat the avocado oil over medium heat.

Step 3

Add mustard seeds to the oil and let them splutter.

Step 4

Toss in the curry leaves, ginger, garlic, and green chilies. Sauté for 1-2 minutes until fragrant.

Step 5

Add the chopped tomatoes to the pan and stir well.

Step 6

Cook the tomatoes on medium heat, stirring occasionally, until they soften and release their juices (around 10 minutes).

Step 7

Add turmeric powder, chili powder, coriander powder, fenugreek powder, and salt to the pan. Mix everything thoroughly.

Step 8

Let the mixture simmer for another 5-7 minutes until it thickens and the oil starts to separate from the sides of the pan.

Step 9

Add apple cider vinegar and stevia (if using) to the pickle. Stir well to combine.

Step 10

Cook for another 1-2 minutes and remove the pan from the heat.

Step 11

Let the tomato pickle cool completely before transferring it to an airtight glass jar. Store in the refrigerator for up to 2 weeks.

Nutrition Facts

Serving size	(862.8g)

Amount per serving	% Daily Value*
Calories	569.2

Total Fat 45.3g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2251.9mg	0%
Total Carbohydrate 38.6g	0%
Dietary Fiber 13.1g	0%
Total Sugars 21.4g
Protein 9.5g	0%

Vitamin D 0IU	0%
Calcium 134.4mg	0%
Iron 5.1mg	0%
Potassium 2031.6mg	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: 67.9%

Protein: 6.3%

Carbs: 25.7%