Low Carb Homemade Tomato Chutney
Bursting with vibrant flavors and boasting a healthy twist, this Low Carb Homemade Tomato Chutney is the ultimate condiment for those seeking a guilt-free indulgence. Featuring naturally sweet, ripe tomatoes balanced with tangy apple cider vinegar and erythritol, this chutney is perfect for low-carb lifestyles. Aromatic spices like cumin, turmeric, mustard seeds, and a kick of cayenne pepper enhance its depth, while fresh ginger and garlic add a delightful zest. Perfectly thickened through slow simmering, this sugar-free chutney pairs wonderfully with grilled meats, roasted vegetables, or even a cheese platter. Make this easy, 45-minute recipe ahead of time and enjoy a flavorful, keto-friendly addition to your meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams ripe tomatoes
- 1 medium red onion
- 60 ml apple cider vinegar
- 50 grams erythritol
- 1 tablespoon fresh ginger
- 2 cloves minced garlic
- 1 teaspoon mustard seeds
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by washing the tomatoes thoroughly. Remove the core and chop them into small pieces. Set aside.
Finely chop the red onion. Peel and grate the fresh ginger. Mince the garlic cloves.
In a large saucepan, heat the olive oil over medium heat. Add the mustard seeds and wait until they begin to pop, typically in about 1 minute.
Add the chopped onion to the saucepan and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant.
Add the chopped tomatoes to the pan, followed by the apple cider vinegar and erythritol.
Mix in the ground cumin, turmeric, cayenne pepper, salt, and black pepper. Stir everything well.
Bring the mixture to a gentle simmer, reduce the heat to low, and let it cook uncovered for about 45 minutes. Stir occasionally to prevent the chutney from sticking to the bottom of the pan.
The chutney will thicken as it cooks. Taste it after cooking and adjust the seasoning if needed.
Once it reaches the desired consistency, let it cool before transferring it to a clean jar or airtight container.
Store the chutney in the refrigerator. It will keep well for up to two weeks.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 19.2 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1580 mg | 34% | |
*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.
