Sugar Free Tomato Chutney

This quick and easy to make recipe for Sugar Free Tomato Chutney means you will need to buy chutney from the store again.

Course Sauces, Jams and Condiments

Cuisine American, Australian, Diabetic, Keto, Low Carb, Sugar Free

Keyword alowcarblowsugarlifestyle, chutney, from scratch, healthy recipe, home made, homemade, keto chutney, keto relish, ketohh, low carb chutney, low carb relish, relish, tomato, tomato chutney, tomato relish, tomato sauce

Prep Time 5

Cook Time 40

Servings gms/ 31 oz

Calories 9kcal

Ingredients

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

Metric - US Customary

Instructions

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.

Notes

Adjust the sweetener to your taste. Add more or use less if desired.

Nutrition

Serving: 1of 50 serves | Calories: 9kcal | Carbohydrates: 1g