Low Carb Homemade Tomato Chutney

Elevate your condiment game with this Low Carb Homemade Tomato Chutney, a flavorful twist on a classic favorite. Bursting with the natural sweetness of ripe tomatoes, balanced by the tang of apple cider vinegar and the subtle heat of fresh ginger and cayenne pepper, this chutney is the perfect low-carb alternative. Sweetened with erythritol, it’s ideal for those following keto or low-sugar diets. Toasted mustard seeds, ground cumin, and turmeric lend an aromatic Indian-inspired depth, while a slow-simmering technique ensures a thick, luscious texture. Ready in just one hour, this versatile chutney pairs beautifully with grilled meats, roasted veggies, or cheese boards, adding a zesty kick to your meals. Plus, it keeps for up to two weeks in the fridge, making it a convenient meal-prep essential!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

Start by washing the tomatoes thoroughly. Remove the core and chop them into small pieces. Set aside.

Step 2

Finely chop the red onion. Peel and grate the fresh ginger. Mince the garlic cloves.

Step 3

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.

Step 4

Add the chopped onion to the saucepan and sauté for about 5 minutes until it becomes translucent.

Step 5

Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant.

Step 6

Add the chopped tomatoes to the pan, followed by the apple cider vinegar and erythritol.

Step 7

Mix in the ground cumin, turmeric, cayenne pepper, salt, and black pepper. Stir everything well.

Step 8

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.

Step 9

The chutney will thicken as it cooks. Taste it after cooking and adjust the seasoning if needed.

Step 10

Once it reaches the desired consistency, let it cool before transferring it to a clean jar or airtight container.

Step 11

Store the chutney in the refrigerator. It will keep well for up to two weeks.

Nutrition Facts

Serving size	(795.0g)

Amount per serving	% Daily Value*
Calories	454.6

Total Fat 31.0g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2519.7mg	0%
Total Carbohydrate 88.9g	0%
Dietary Fiber 9.7g	0%
Total Sugars 19.2g
Protein 7.6g	0%

Vitamin D 0IU	0%
Calcium 123.1mg	0%
Iron 5.0mg	0%
Potassium 1580.0mg	0%

*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.

Source of Calories

Fat: 42.0%

Protein: 4.6%

Carbs: 53.5%