About
This simple tangy chutney is packed with celery, tomato, onion, fiery ginger, garlic and ground cumin.
This is a great topper for keto crackers or served with a keto cheese board.
Ingredients
- 3 medium – stalk – 7 1/2" to 8" long celery
- 2 medium – 2 3/5" diameter tomato raw (includes cherry, grape, roma)
- 1 ½ tablespoon extra virgin olive oil
- 1 slice – 1" diameter ginger root, raw
- 1 clove garlic
- 1 teaspoon cumin, ground
- 1 tablespoon xylitol by now
- ½ tablespoon apple cider vinegar
- ½ small red onion
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Thinly slice the celery, finely dice the onion and tomato, crush the garlic and grate the ginger. Heat the olive oil in a small saucepan over a low/medium heat and add the celery, tomato, onion, ginger and garlic. Season with salt and pepper and stir well to combine. Sweat for 3-4 minutes to soften.
- Sprinkle over the cumin, xylitol and add the vinegar. Stir well to combine.
- Bring to a steady boil then reduce to a gentle simmer, cover and cook gently for 30 minutes stirring often, or until all liquid has evaporated and the vegetables are soft.
Nutrition Facts
- Servings: 4
- Calories: 75.6kcal/316.4kJ (per serving)
- Fat: 5.4g (per serving)
- Carbs: 7.7g (per serving)
- Protein: 1.0g (per serving)
