Keto Homemade Tomato Chutney
Elevate your condiment game with this Keto Homemade Tomato Chutney—a low-carb twist on a classic favorite. Crafted with fresh tomatoes, aromatic spices like cumin and mustard seeds, and a touch of sweetness from erythritol or stevia, this keto-friendly chutney is the perfect blend of tangy, spicy, and subtly sweet. The addition of apple cider vinegar and fresh ginger infuses bold, vibrant flavors, while olive oil ensures a rich, silky texture. Ready in just 40 minutes, this sugar-free chutney pairs beautifully with grilled meats, roasted vegetables, or even as a zesty topping for keto crackers. Whether you're meal prepping or entertaining, this easy-to-make recipe is a must-have for adding a burst of flavor to your favorite dishes.
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Recipe Information
Ingredients
- 500 grams fresh tomatoes
- 1 medium red onion
- 60 ml apple cider vinegar
- 2 tablespoons erythritol or stevia
- 1 tablespoon, finely grated fresh ginger
- 2 cloves, minced garlic
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon red chili flakes
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by washing the tomatoes thoroughly and cutting them into small, even chunks.
Peel and finely dice the red onion.
In a pan, heat the olive oil over medium heat. Add the mustard seeds and cumin seeds, cooking until they start to pop and release their aroma.
Add the diced onion, ginger, and garlic to the pan. Sauté for about 3-4 minutes until the onion becomes translucent.
Stir in the chopped tomatoes, apple cider vinegar, erythritol or stevia, red chili flakes, salt, and black pepper. Mix well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Let the chutney cook gently for about 20-25 minutes, stirring occasionally, until it thickens and the tomatoes break down.
Taste and adjust seasoning if necessary, adding more erythritol or stevia for sweetness or more chili flakes for heat.
Once the chutney has reduced to your desired consistency, remove it from the heat and allow it to cool.
Transfer the chutney to a clean jar or airtight container. It can be refrigerated for up to two weeks.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 19.3 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1556 mg | 33% | |
*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.
