About
This sweet and tangy chutney is packed with low carb rhubarb and warming spices, simmered until tender and sticky.
This is a great relish for meats, cheese or keto crackers!
Ingredients
- 1 ½ tablespoon 100% pure erythritol by now
- 1 ½ tablespoon olive oil
- 1 ½ tablespoon apple cider vinegar
- 1 ½ cup rhubarb
- 1 clove garlic, fresh
- 1 teaspoon cinnamon, ground
- 1 teaspoon ginger, ground
- ¼ medium – 2 1/2" diameter red onion
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon cloves, ground
- ⅛ teaspoon black pepper
Instructions
- Heat the olive oil in a small saucepan over a low/medium heat. Finely dice the onion and add to the pan, sweating gently until tender.
- Mince the garlic and add to the pan, cooking until tender then add the erythritol and cider vinegar. Stir well to combine, cooking gently until the erythritol has dissolved.
- Dice the rhubarb into half inch chunks and add to the pan with the ground spices, salt and pepper. Stir well.
- Bring the mixture to a gentle simmer, cover and cook for 15 minutes until the rhubarb has broken down and you have a thick chutney.
Nutrition Facts
- Servings: 4
- Calories: 65.1kcal/272.3kJ (per serving)
- Fat: 5.2g (per serving)
- Carbs: 8.4g (per serving)
- Protein: 0.6g (per serving)
