Sugar Free Tomato Chutney
Sugar Free Tomato Chutney
I have really been enjoying this recipe for Sugar Free Tomato Chutney, especially when served with my latest Keto Zucchini Bacon Chaffle recipe. I’ve found it is pretty much impossible to buy condiments such as chutney without any added sugars from local stores. If you’ve been looking for a delicious keto chutney or relish recipe, then this recipe is going to make you very happy.
Sugar Free Tomato Chutney Ingredients
What I love most about this recipe is that it uses ingredients that most of you would have in your pantry. While it features tinned tomato, you could also use peeled, diced fresh tomato in it’s place and you would get the same result. You could also vary the recipe by adding ingredients such as diced red capsicum for variation.
Storing Your Sugar Free Tomato Chutney
If you store your chutney in an airtight jar, it will last for up to 2 weeks in the fridge. As this makes about 900 gms/ 31 oz of chutney, I tend to freeze half to 2/3’s in smaller containers so I can pull it out from the freezer as I need it.
More Fabulous Low Carb and Sugar Free Sauces and Relishes
If you are looking for some more fabulous sauces similar to Sugar Free Tomato Chutney, make sure you check out some of these recipes. The recipe that I use the most frequent is Sugar Free Marinara Pasta Sauce. It’s perfect for any recipe that calls for a tomato pasta sauce. There are also 2 fabulous recipes for Mexican salsa’s including one cooked Sugar Free Salsa Picante and another fresh Sugar Free Fresh Tomato Salsa recipe.
If you enjoy a sweeter red pepper relish that features balsamic vinegar, you may want to try this recipe for Red Pepper Relish. It tastes absolutely divine when served with a baked soft cheese.
You’ll have no excuse for buying sugar laden relishes and sauces when you see how simple all of these recipes are to make. Happy cooking!!
- A dash of EVOO- extra virgin olive oil
- 1 medium onion diced
- 2 teaspoons minced garlic
- 800 gms diced tinned tomato
- ¼ cup white vinegar or ACV - apple cider vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced ginger
- 2 tablespoons dried chives or fresh
- ½ teaspoon paprika powder
- ½ teaspoon mustard powder
- 1 teaspoon minced chili or ½ teaspoon chili powder. Add to taste
- ½ teaspoon cumin powder
- A pinch of cloves
- 1-2 tablespoons monk fruit blend or sweetener of choice. Sweeten to taste
- salt and pepper to taste
- Heat the EVOO- oil in a medium sized sauce pan and saute the onion and the garlic until translucent, taking care not to brown.
- Add the diced tomato, balsamic vinegar, vinegar and Worcestershire sauce, ginger, chives, paprika, cloves, mustard powder, minced or powdered chili and cumin powder to the pan.
- Add 1-2 tablespoons of monk fruit blend or sweetener of choice (or to taste) to the tomato mixture. Simmer sauce gently for about 35-45 minutes or until the liquid reduces and the chutney thickens. Season with salt and pepper to taste.
- Allow to cool and pour into sterilized glass jars to store in the fridge, or use suitable containers to store in the freezer.