Low Carb Tomato Pickle

Tangy, spicy, and irresistibly flavorful, this Low Carb Tomato Pickle is a delightful twist on a classic Indian condiment. Bursting with the rich umami of ripe tomatoes, aromatic ginger, garlic, and a punch of fiery red chili powder, this pickle is perfectly balanced with the mild nuttiness of fenugreek seeds and a hint of earthiness from asafoetida. Infused with the flavors of dried red chilies and fragrant curry leaves, the pickle is simmered to achieve a luscious, thick texture and finished with a tangy splash of white vinegar. Ideal for those seeking keto-friendly or low-carb options, this homemade tomato pickle can elevate anything from grilled meats to a simple bowl of rice. Ready in just 35 minutes, this easy, refrigerator-friendly recipe is a must-try for lovers of bold, vibrant flavors!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 12

Ingredients

• 4 large Ripe tomatoes
• 1 inch piece Ginger
• 4 pieces Garlic cloves
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Fenugreek seeds (methi)
• 10 leaves Curry leaves
• 3 pieces Dried red chilies
• 2 teaspoons Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 2 tablespoons White vinegar
• 3 tablespoons Coconut oil (or any neutral oil)
• 0.25 teaspoon Asafoetida (hing)

Directions

Step 1

Wash the tomatoes thoroughly and chop them into small pieces.

Step 2

Peel the ginger and garlic, then finely mince both.

Step 3

Heat the coconut oil in a heavy-bottomed pan over medium heat.

Step 4

Add the mustard seeds. When they start to splutter, reduce the heat and add the fenugreek seeds, dried red chilies, curry leaves, and asafoetida. Stir for 30 seconds to release the aromas.

Step 5

Add the minced ginger and garlic, sautéing until they turn golden and fragrant.

Step 6

Carefully add the chopped tomatoes to the pan. Stir well and cook on medium heat for about 10-15 minutes, stirring occasionally until the tomatoes break down and the mixture thickens.

Step 7

Mix in the turmeric powder, red chili powder, and salt. Cook for another 5 minutes to incorporate the spices.

Step 8

Add the vinegar and mix thoroughly. Cook for another 2-3 minutes to allow the pickle to come together.

Step 9

Turn off the heat and let the pickle cool completely.

Step 10

Transfer the cooled tomato pickle to a sterilized, airtight glass jar. Store in the refrigerator for up to 2 weeks.

Nutrition Facts

Serving size	(850.6g)

Amount per serving	% Daily Value*
Calories	579.6

Total Fat 44.7g	0%
Saturated Fat 35.3g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2409.4mg	0%
Total Carbohydrate 45.3g	0%
Dietary Fiber 14.1g	0%
Total Sugars 20.0g
Protein 10.6g	0%

Vitamin D 0IU	0%
Calcium 151.8mg	0%
Iron 6.0mg	0%
Potassium 2158.1mg	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: 64.3%

Protein: 6.8%

Carbs: 29.0%