Low Carb Fruit Chutney
Very similar to the Mango Chutney enjoyed with British style meat curries. But this one won't wreck your diabetic meal plan.
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 8
apricot
indian
condiments
sauces
slow cook
low carb
vegetarian
diabetic
low sugar
breakfast
summer
salty
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
pescatarian
- 1/4 cup sugar-free apricot preserves - i used polaner brand
- 2 teaspoons cider vinegar - to taste
- 1/4 teaspoon chili powder - to taste
- 1/4 teaspoon cinnamon - ground
- 1/8 teaspoon garlic powder - or 1 small clove fresh, mashed
- 1/8 teaspoon ginger - or fresh, minced
- 1 ounce fresh mango - optional, fine diced
- Carbohydrate 1.39273375 g
- Cholesterol 0 mg
- Fat 0.04575875 g
- Fiber 0.285156246304512 g
- Protein 0.11440125 g
- Saturated Fat 0.006784625 g
- Serving Size 1 1 Serving (10g)
- Sodium 1.036375 mg
- Sugar 1.10757750369549 g
- Trans Fat 0.011175375 g
- Calories 6 calories
Over low heat (or in a double boiler) combine all ingredients. Allow to cook for at least 5 minutes, stirring frequently. Allow to cool a bit then taste and adjust spices as desired. I added a slice of mango that I had on hand, so the batch was Mango chutney. Other fruits and preserve flavors may be used to suit your tastes and availability. Each (1 tsp) serving contains an estimated: Cals: 8, FatCals: 0, TotFat: 0g SatFat: 0g, PolyFat: 0g, MonoFat: 0g Chol: 0g, Na: 1mg, K: 23mg TotCarbs: 3g, Fiber: 1g, Sugars: 0g NetCarbs: 2g, Protein: 0g Adapted from recipe by Uncle Enrico on the Alt.Food.Diabetic newsgroup
