Keto Christmas Chutney
How to Make It
Step 1
Chop the tomatoes, pepper, onion, and eggplant, and mince the garlic. In a skillet over medium heat, sauté the garlic and onion in olive oil until soft. Then, add the diced red bell pepper, tomatoes, and eggplant.
Step 2
Smash the tomatoes with a potato masher or the back of a spoon. Reduce the heat to low and let it simmer for about 20 minutes. If it gets too dry, add a splash of water to ensure the mixture does not dry up.
Step 3
After 20 minutes, add the vinegar, erythritol, salt, black pepper, paprika, crushed red pepper, ginger, cinnamon, and nutmeg. Stir to combine. Cover and let simmer for another 10 minutes.
Step 4
Once done cooking, set aside to cool. Store this delicious Keto Christmas chutney in an airtight jar to enjoy with friends and family at your next festive gathering.
Ingredients
- Tomato raw (includes cherry, grape, roma) – 400 g
- Red pepper – 1 small
- Eggplant, raw – 1 small
- Onion – 1 small
- Garlic – 4 clove
- Extra virgin olive oil – 1 tbsp
- Distilled White Vinegar – 120 ml
- Erythritol Granulated – 3 tbsp
- Salt – 0.5 tsp
- Black pepper, ground – 0.25 tsp
- Paprika – 1 tsp
- Crushed Red Pepper Flakes – 0.5 tsp
- Ginger, ground – 0.5 tsp
- Cinnamon – 0.5 tsp
- Nutmeg – 0.5 tsp