Low Carb Spicy Mango Pickles

Tangy, fiery, and absolutely irresistible, these Low Carb Spicy Mango Pickles bring a bold burst of flavor to your plate while staying keto-friendly! Made with unripe green mangoes and an aromatic blend of toasted mustard, fennel, and fenugreek seeds, this pickle recipe gets an added kick from red chili powder and fresh green chilies. The apple cider vinegar and avocado oil base lend a well-balanced tang and healthy fats, while optional stevia or erythritol allows you to fine-tune the sweetness to your liking. Perfect as a zesty accompaniment to grilled meats, eggs, or low-carb bread, these pickles are quick to prepare and even better after sitting for a couple of days to let the vibrant spices meld beautifully. Whether you're following a low-carb lifestyle or just love bold, homemade condiments, this recipe is a pantry essential!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 10

Ingredients

• 2 medium-sized Unripe green mangoes
• 1 tablespoon Salt
• 1 teaspoon Turmeric powder
• 1 tablespoon Red chili powder
• 1 teaspoon Mustard seeds
• 1 teaspoon Fennel seeds
• 1 teaspoon Fenugreek seeds
• 0.5 teaspoon Nigella seeds (optional)
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground paprika
• 3 tablespoons Apple cider vinegar
• 2 tablespoons Avocado oil (or any neutral, low-carb oil)
• 4 large, minced Garlic cloves
• 2 thinly sliced Fresh green chili peppers
• 1 teaspoon Stevia or erythritol (optional, for balancing flavors)

Directions

Step 1

Wash and pat dry the green mangoes thoroughly. Cut them into small bite-sized cubes, leaving the peel on for added texture and fiber.

Step 2

In a large mixing bowl, toss the mango pieces with salt and turmeric powder. Let them sit for 2-3 hours, allowing the mangoes to release some moisture. Drain the excess liquid and set the mangoes aside.

Step 3

In a dry skillet, gently toast mustard seeds, fennel seeds, fenugreek seeds, nigella seeds (if using), and cumin seeds on medium heat until they become aromatic. Be careful not to burn them.

Step 4

Grind the toasted seeds coarsely using a spice grinder or mortar and pestle and set aside.

Step 5

Heat avocado oil in a pan over medium heat. Add minced garlic and sauté until golden and fragrant, about 1 minute.

Step 6

Add the ground seed mixture, red chili powder, ground paprika, and sliced green chili peppers to the pan. Stir for 1-2 minutes to release their flavors.

Step 7

Pour in the apple cider vinegar and mix well. If you prefer a slightly sweet pickle, add stevia or erythritol at this stage and adjust to taste.

Step 8

Add the drained mango cubes to the pan and stir well to coat them with the spicy mixture. Cook for 5-7 minutes, stirring occasionally, until the mangoes are tender yet still firm.

Step 9

Remove the pan from heat and let the mixture cool completely.

Step 10

Transfer the pickle to an airtight glass jar or container. Ensure the mango pieces are fully submerged in the spice-infused oil and vinegar mixture for longer shelf life.

Step 11

Store the pickles at room temperature for 2-3 days to allow the flavors to develop. Afterward, refrigerate the jar for up to 3 weeks.

Step 12

Serve as a condiment with low-carb bread, grilled meats, or eggs for a flavorful addition to your meal.

Nutrition Facts

Serving size	(585.3g)

Amount per serving	% Daily Value*
Calories	542.3

Total Fat 32.5g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 7114.9mg	0%
Total Carbohydrate 61.4g	0%
Dietary Fiber 12.6g	0%
Total Sugars 37.7g
Protein 8.6g	0%

Vitamin D 0IU	0%
Calcium 189.2mg	0%
Iron 9.2mg	0%
Potassium 1101.8mg	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: 51.1%

Protein: 6.0%

Carbs: 42.9%