Low Carb Green Tomato Chutney Recipe
A Thai-inspired low carb chutney recipe that is the perfect way to use up the last of your green tomatoes! Tastes great on everything!
A Thai-inspired low carb chutney recipe that is the perfect way to use up the last of your green tomatoes! Tastes great on everything!
- 1 tsp salt
- 1/2 cup apple cider vinegar
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar substitute
- 1/4 cup fish sauce
- 1 tbsp lime zest
- 1/4 tsp ground cloves
- 2 tbsp lime juice
- 1/2 tsp ground allspice
- 1/2 tsp mustard powder
- 1 tsp ground coriander
- 2 tbsp fresh cilantro chopped
- 4 cups chopped green tomatoes
- 2 tbsp ginger peeled and chopped
- 2 tbsp chopped red chili's
- 1 tsp dried onion flakes
- 3 cardamom pods
- Carbohydrate 30.1847422342561 g
- Cholesterol 0 mg
- Fat 0.576122525033647 g
- Fiber 2.25710214809062 g
- Protein 3.26849036379468 g
- Saturated Fat 0.113287040575272 g
- Serving Size 1 1 cups (8 servings) (146g)
- Sodium 2785.8161430083 mg
- Sugar 27.9276400861655 g
- Trans Fat 0.187012485430573 g
- Calories 142 calories
Step-by-step
- Combine all ingredients except for the cilantro in a medium saucepan.
- Bring to a boil and then reduce heat.
- Simmer for 45 minutes or until soft. Cool.
- Stir in cilantro. Taste and adjust with salt or sweetener if necessary.
- Serve warm or cold with meats or cheeses.
Fish sauce drives the savory backbone of this condiment, supplying essential umami that balances the tart profile of unripened nightshades without requiring added sodium from processed flavor bases. Utilizing a standard medium saucepan with a heavy bottom prevents scorching as the natural sugars and granulated sweetener reduce over heat. When simmering the mixture, maintain a gentle bubble rather than a aggressive boil to ensure the chopped green tomatoes soften evenly throughout the 45-minute cooking window without evaporating the apple cider vinegar too rapidly. Measuring spices precisely avoids overpowering the delicate lime zest and fresh cilantro stirred in at the end of preparation. Cooks often ruin batches by rushing the reduction phase on high heat, which scorches the bottom before the fibrous tomato cells break down. Stainless steel or enameled cast iron vessels work best for this preparation because reactive metals like unlined aluminum can discolor the acidic fruit mixture during long simmers. Storing the finished condiment in sterilized glass jars within a refrigerator extends usability for up to two weeks, making it an efficient way to preserve garden yields.
