Paleo Spicy Mango Pickles

Transform your traditional condiments with this vibrant and flavorful Paleo Spicy Mango Pickles recipe! Bursting with juicy raw mangoes and infused with a medley of bold spices like mustard seeds, fenugreek, turmeric, and cayenne, this pickle is a tantalizing blend of tangy, fiery, and aromatic notes. Unlike conventional pickle recipes, this paleo-friendly version skips processed oils and refined sugars, instead using nutrient-rich coconut oil and raw, unfiltered apple cider vinegar for a wholesome twist. Perfectly balanced with minced garlic and ginger, this quick and easy recipe comes together in just 30 minutes of preparation with minimal cooking. Let the flavors meld overnight for a mouthwatering condiment that pairs beautifully with grilled meats, hearty salads, or simply a bowl of cauliflower rice. Paleo-approved, naturally gluten-free, and loaded with a bold flavor punch, these homemade mango pickles will be your new go-to garnish!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 12

Ingredients

• 3 cups Raw mangoes (firm, peeled, and diced)
• 2 tablespoons Sea salt
• 1 teaspoon Ground turmeric
• 2 teaspoons Ground paprika (or Kashmiri chili powder for milder heat)
• 1 teaspoon Ground cayenne pepper
• 2 teaspoons Yellow mustard seeds
• 1 teaspoon Fenugreek seeds
• 4 tablespoons Coconut oil
• 3 tablespoons Apple cider vinegar (raw and unfiltered)
• 4 large Garlic cloves (finely minced)
• 2 tablespoons Fresh ginger (finely minced)

Directions

Step 1

In a mixing bowl, combine the diced mangoes with sea salt and ground turmeric. Toss well to ensure the mangoes are evenly coated. Cover and set aside for 30 minutes to release some moisture.

Step 2

In a small pan, dry roast the mustard seeds and fenugreek seeds over medium heat for 2-3 minutes or until aromatic. Be careful not to burn the spices.

Step 3

Using a mortar and pestle or spice grinder, coarsely grind the roasted mustard and fenugreek seeds. Set aside.

Step 4

Heat the coconut oil in a large pan over medium heat. Once the oil is hot, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.

Step 5

Reduce the heat to low and stir in the paprika, ground cayenne pepper, and the roasted and ground mustard-fenugreek mixture. Mix well for about 30 seconds to toast the spices lightly.

Step 6

Add the salted mangoes (along with any liquid released) into the pan. Mix gently but thoroughly to coat the mango pieces with the spiced oil mixture.

Step 7

Pour in the apple cider vinegar and stir to combine. Cook for another 2-3 minutes, then remove from heat.

Step 8

Allow the pickle mixture to cool completely to room temperature.

Step 9

Transfer the cooled pickles to a clean, airtight glass jar or container. Let the pickles sit for at least 24 hours to deepen the flavors before serving. Store in the refrigerator for up to 2 weeks.

Nutrition Facts

Serving size	(683.3g)

Amount per serving	% Daily Value*
Calories	928.3

Total Fat 60.4g	0%
Saturated Fat 47.1g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 13979.6mg	0%
Total Carbohydrate 98.2g	0%
Dietary Fiber 13.4g	0%
Total Sugars 67.2g
Protein 10.1g	0%

Vitamin D 0IU	0%
Calcium 162.5mg	0%
Iron 6.5mg	0%
Potassium 1286.3mg	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: 55.7%

Protein: 4.1%

Carbs: 40.2%