Keto Rhubarb Chutney
⏱ Prep: 5 min🍳 Cook: 21 min✅ Ready: 26 min
65
Calories
2.5g
Net Carbs
0.6g
Protein
5.2g
Fat
⏱ Prep: 5 min🔥 Cook: 21 min⏰ Ready: 26 min
How to Make It
Step 1
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.
Step 2
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.
Step 3
Dice the rhubarb into half inch chunks and add to the pan with the ground spices, salt and pepper. Stir well.
Step 4
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.
Ingredients
- 100% Pure Erythritol by Now – 1-½ tablespoon
- Olive Oil – 1-½ tablespoon
- Apple Cider Vinegar – 1-½ tablespoon
- Rhubarb – 1-½ cup
- Garlic, Fresh – 1 clove
- Cinnamon, Ground – 1 teaspoon
- Ginger, Ground – 1 teaspoon
- Red Onion – ¼ medium – 2 1/2″ diameter
- Salt, Sea Salt – ¼ teaspoon
- Cloves, Ground – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon