Is Mango Pickle — Aam ka Achaar safe for CKD patients?

This Indian recipe is rated Avoid for chronic kidney disease (CKD). Per serving it has 3800mg sodium, 380mg potassium, and 80mg phosphorus. Always check against your daily targets from your nephrologist or renal dietitian.

How can I make Mango Pickle — Aam ka Achaar more kidney-friendly?

See the CKD Tip section on this page for the specific adaptation we recommend. General principles: halve any fish sauce / soy sauce / bouillon; soak peeled vegetables in water to reduce potassium; choose lean meats; serve smaller portions of broth.

Where do these nutrition numbers come from?

Per-serving values are calculated by summing typical ingredient amounts × USDA FoodData Central values, then dividing by the recipe yield. Daily CKD limits referenced follow KDOQI 2020 clinical guidelines. Individual targets vary — always confirm with your renal dietitian.

Avoid

🇮🇳 India · Indian

Mango Pickle — Aam ka Achaar

Raw mango pickled in mustard oil with chili powder, salt, fenugreek.

Prep time 2880 min

Servings 8

Calories 140 kcal

CKD Avoid

Nutrition (per serving)

140

Calories

80mg

Phosphorus

80 / 800mg

3800mg

Sodium

3800 / 2000mg

380mg

Potassium

380 / 2000mg

CKD Tip

EXTREME Na. Use only 1/4 tsp serving for CKD.

Ingredients

Raw mango
Mustard oil
Salt 6 tbsp
Chili powder, fenugreek

Achaar Condiment Fermented Mango Pickle

Cooking Steps

1
Cube mango.
2
Mix with spices + salt.
3
Sun-cure 2 days.

Add to your meal plan

Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.

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