Low Carb Aam Ka Achar (Mango Pickle)

Savor the tangy and spicy burst of flavor with this *Low Carb Aam Ka Achar (Mango Pickle)*, a guilt-free twist on the traditional Indian favorite! Made with unripe mangoes, aromatic roasted spices, apple cider vinegar, and a touch of stevia for a natural low-carb touch, this pickle packs all the zest of classic *aam ka achar* without the added sugars. A quick marination process, smoky mustard oil, and a sun-kissed curing technique elevate the flavors, ensuring a perfectly balanced blend of heat, tang, and spice. Perfect as a keto-friendly accompaniment to your meals, this low-carb mango pickle is easy to prepare and preserves beautifully, making it a pantry must-have for spice lovers.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 25

Ingredients

• 500 grams Unripe mangoes
• 100 ml Mustard oil
• 30 grams Salt
• 1 teaspoon Turmeric powder
• 1 tablespoon Fennel seeds
• 1 tablespoon Fenugreek seeds
• 1 tablespoon Mustard seeds
• 1 teaspoon Cumin seeds
• 2 teaspoons Red chili powder
• 50 ml Apple cider vinegar
• 0.5 teaspoon Stevia powder

Directions

Step 1

Wash the unripe mangoes thoroughly and pat them dry with a clean towel. There's no need to peel them, but ensure they are completely dry to prevent spoilage.

Step 2

Cut the mangoes into small bite-sized pieces, discarding the seeds.

Step 3

In a large bowl, mix the mango pieces with salt and turmeric powder. Stir to coat evenly and set aside to marinate for about 2 hours. This will help soften the mangoes and draw out excess moisture.

Step 4

After 2 hours, drain any excess liquid from the marinated mangoes to further reduce moisture and help preserve the pickles.

Step 5

Heat mustard oil in a pan until it reaches its smoke point, then allow it to cool slightly. This ensures the raw smell of the oil dissipates.

Step 6

In a separate pan, dry roast the fennel seeds, fenugreek seeds, mustard seeds, and cumin seeds on medium heat until they become fragrant. Be careful not to burn them.

Step 7

Allow the roasted seeds to cool, then grind them coarsely in a spice grinder or a mortar and pestle.

Step 8

Add the coarsely ground spices, red chili powder, and stevia powder to the mango pieces. Mix well to ensure that all the mango pieces are coated with the spices.

Step 9

Add the slightly cooled mustard oil and apple cider vinegar to the mango mixture. Stir well to combine. The oil and vinegar will act as preservatives, while also infusing flavor.

Step 10

Transfer the mixed pickle into a clean, sterilized glass jar. Ensure the mango pieces are submerged in the oil-vinegar mixture to extend shelf life.

Step 11

Close the jar tightly and place it in a sunny spot for 3 to 5 days to allow the flavors to meld, shaking the jar daily to mix.

Step 12

After 5 days, your low carb aam ka achar is ready to enjoy! Store in a cool, dry place and always use a dry, clean spoon to serve.

Nutrition Facts

Serving size	(717.0g)

Amount per serving	% Daily Value*
Calories	1320.0

Total Fat 106.7g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 11832.6mg	0%
Total Carbohydrate 95.4g	0%
Dietary Fiber 16.6g	0%
Total Sugars 71.0g
Protein 11.5g	0%

Vitamin D 0IU	0%
Calcium 219.1mg	0%
Iron 10.6mg	0%
Potassium 1336.8mg	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: 69.2%

Protein: 3.3%

Carbs: 27.5%