This is a yummy keto Indian pickle made with radish and chilli
How to make a keto Indian pickle
This is a Indian pickle or achar that you can have with keto rice, keto poori or keto paratha. Its made of radishes, chillies and lots of aromatic spices. This pickle can be stored in an air tight container in the refrigerator for 7-10 days.
Ingredients
Pickle Masala
Instructions
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Set a pan on low heat and dry roast mustard seeds
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cumin seeds
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coriander seeds
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fennel seeds
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black peppercorns
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fenugreek seeds
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Dry roast for 2-3 min or till they start to smell aromatic
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Transfer to a grinder jar, let it cool down and grind to a coarse powder
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Wash radishes and chillies and dry thoroughly
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Chop the radishes
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Deseed and chop the green chillies
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Set a pan on medium heat and add avocado oil
Generally mustard oil is used for making Indian pickles but avocado oil is the better option if you are on a keto diet. You could add one tsp. of mustard oil for flavor (optional) -
Add the green chilli pieces
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Add asafoetida
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Add turmeric powder
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Stir fry the chillies for 1 minute
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Add kashmiri red chilli powder
Add normal red chilli powder if you want it hotter -
Turn down the heat and add radish pieces
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Quick stir
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Add pickle masala
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Add vinegar to taste (1-2 tsp.)
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Add salt to taste (~1 tsp.)
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Let it come to room temperature and transfer to an air tight container.
Store in the refrigerator for 7-10 days
Servings 6
- Amount Per Serving
- Calories 91kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 1.1g6%
- Sodium 299.8mg13%
- Potassium 82.1mg3%
- Total Carbohydrate 2g1%
- Dietary Fiber 0.9g4%
- Sugars 0.7g
- Protein 0.5g1%
- Vitamin A 1.6 IU
- Vitamin C 11.4 mg
- Calcium 0.9 mg
- Iron 1.7 mg
- Net Carbohydrates 1.1g
* No Added Sugars. The sodium content may vary based on the amount of salt added in the recipe. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
