Keto Zucchini Chutney
⏱ Prep: 6 min🍳 Cook: 35 min✅ Ready: 41 min
67
Calories
2.6g
Net Carbs
1g
Protein
5.4g
Fat
⏱ Prep: 6 min🔥 Cook: 35 min⏰ Ready: 41 min
How to Make It
Step 1
Heat the olive oil in a small saucepan over a low/medium heat. Finely dice the zucchini, onion, tomato and bell pepper and mince the garlic. Add to the pan, cooking gently for 2-3 minutes until the vegetables are tender.
Step 2
Add the erythritol and cider vinegar. Stir well to combine, cooking gently until the erythritol has dissolved.
Step 3
Add the chili flakes to the pan with the ground cumin, salt and pepper. Stir well.
Step 4
Bring the mixture to a gentle simmer, cover and cook for 25-35 minutes until the vegetables have broken down and you have a thick chutney consistency.
Ingredients
- Cherry Tomato – 2 cherry
- Apple Cider Vinegar – 1-¾ tablespoon
- 100% Pure Erythritol by Now – 1-½ tablespoon
- Olive Oil – 1-½ tablespoon
- Hot Chili Pepper, Dried, With Seeds – 1 teaspoon
- Cumin, Ground – 1 teaspoon
- Zucchini – 1 cup
- Garlic – 1 clove
- Red Bell Peppers, Raw – ½ small
- Red Onion – ¼ medium – 2 1/2″ diameter
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon