Low Carb Spicy Mango Achaar (Mango Pickle)

Elevate your condiments game with this irresistible Low Carb Spicy Mango Achaar (Mango Pickle), a tangy-sweet and fiery Indian classic made keto-friendly! Bursting with bold flavors from raw green mangoes, aromatic roasted spices, and a touch of apple cider vinegar, this low-carb twist on traditional mango pickle skips the sugar while retaining all the vibrant complexity. Perfectly balanced with optional stevia or erythritol for a hint of sweetness, it’s a guilt-free accompaniment to your favorite low-carb flatbreads, grilled meats, or even simple salads. Easy to prepare and packed with natural preservatives like turmeric, chili powder, and neutral-flavored oil, this pickle comes together in under 30 minutes (plus maturation time) and offers the ultimate blend of spice, zest, and crunch. A small batch recipe that’s big on flavor, this homemade achaar is your new go-to for healthy yet flavorful food pairings!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 10

Ingredients

• 2 medium-sized (approximately 400 grams) Raw green mangoes
• 1 tablespoon Salt
• 1 teaspoon Turmeric powder
• 2 tablespoons Chili powder (or Kashmiri red chili powder for a milder flavor)
• 1 tablespoon Mustard seeds (yellow or black)
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Asafoetida (hing)
• 1 teaspoon Ground stevia or erythritol (optional for slight sweetness)
• 2 tablespoons Apple cider vinegar
• 5 tablespoons Neutral-flavored oil (e.g., avocado or mustard oil)

Directions

Step 1

Wash the raw green mangoes thoroughly and pat them dry to remove all moisture. Cutting wet mangoes can lead to spoilage during preservation.

Step 2

Slice the mangoes into small cubes or thin strips, depending on your preference. Discard the seed.

Step 3

In a large mixing bowl, combine the mango pieces with salt and 1 teaspoon of turmeric powder. Mix thoroughly, ensuring the mango pieces are coated evenly. Let it sit for 1 hour to draw out excess moisture.

Step 4

After 1 hour, drain any liquid that the mangoes have released and spread the pieces on a clean kitchen towel or tray to air-dry for another hour. This step helps preserve the pickles.

Step 5

Heat a dry skillet on medium heat and lightly toast the mustard seeds, fenugreek seeds, and cumin seeds until aromatic (approximately 1-2 minutes). Allow them to cool slightly before grinding them coarsely in a spice grinder or mortar and pestle.

Step 6

Heat 5 tablespoons of oil in a pan over low heat. Add the asafoetida and chili powder. Allow the spices to bloom in the oil for 30 seconds without burning them.

Step 7

Turn off the heat and stir in the ground spice mixture, along with the ground stevia or erythritol, if desired. Mix thoroughly.

Step 8

Add the mango pieces to the spiced oil mixture. Gently fold to coat all the mango pieces evenly in the spice paste.

Step 9

Pour in 2 tablespoons of apple cider vinegar and mix well. This vinegar acts as both a preservative and an acid to balance the flavors.

Step 10

Transfer the mango achaar to sterilized glass jars. Use a spoon to pack the mango pieces tightly, minimizing air gaps. Pour any remaining spiced oil over the top to create a protective oil layer.

Step 11

Seal the jar and allow the achaar to mature for 2-3 days in a cool, dark place. Shake the jar gently once a day to distribute the spices evenly.

Step 12

After 2-3 days, your Low Carb Spicy Mango Achaar is ready! Store it in the refrigerator to extend its shelf life (up to 3 weeks). Enjoy as a side with low-carb flatbreads, grilled meats, or salads.

Nutrition Facts

Serving size	(949.3g)

Amount per serving	% Daily Value*
Calories	1195.2

Total Fat 78.3g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 7125.8mg	0%
Total Carbohydrate 136.9g	0%
Dietary Fiber 20.2g	0%
Total Sugars 113.2g
Protein 11.9g	0%

Vitamin D 0IU	0%
Calcium 195.7mg	0%
Iron 8.7mg	0%
Potassium 1848.0mg	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: 54.2%

Protein: 3.7%

Carbs: 42.1%