Make easy sugar-free tomato chutney, low-carb, gluten-free, and bursting with flavor. Perfect for cheeses or meats.
Ingredients
- 2.2 lbs ripe tomatoes approx. 1 kg / 4 large tomatoes
- 2 garlic cloves minced
- 4.5 oz scallions or green onions approx. 125 g / 1 large scallion bunch, chopped
- 2 tbsp coconut sugar can be substituted with 2 tbsp of xylitol or erythritol for a low-carb alternative
- ½ cup apple cider vinegar if you prefer a sharper, more vinegary punch, add up to an extra ½ cup
- 1 tbsp freshly squeezed lemon juice
- ½ tsp lemon zest optional
- ½ tsp sea salt
- ½ tsp ground ginger
- 2 small red chilies, seeded and finely chopped (add two extra chilies if you want more heat)
- ¼ tsp ground cumin
- ¼ tsp ground white or black pepper
Instructions
Blanch and peel the tomatoes: To easily remove the skins, score a small "X" on the bottom of each tomato. Drop them into a pot of boiling water for about 1 minute. Carefully remove them, let them cool slightly, and slide the skins right off. Core and chop the peeled tomatoes.
Prep the rest: Thinly slice the scallions. Juice and zest the lemon, and measure out the remaining ingredients.
Simmer: The process is incredibly simple. Combine all the ingredients in a medium saucepan or pot and bring to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for approximately 60 minutes.
Reduce: Stir the mixture occasionally to prevent it from sticking to the bottom. The goal is to let the liquid reduce until the chutney thickens and reaches about ⅓ of its original volume.
Jar and store: Transfer the hot chutney into small, pre-sterilized glass jars. Seal them tightly with lids and let them cool upside down on the counter. Once cooled, store them in the refrigerator, where they will keep perfectly for at least 15 days.
