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A great way to utilise what you have in the pantry or the fridge, this delicious chutney can be made using tinned or fresh tomatoes that are past their used by date. With no added sugar, Sugar Free Tomato Chutney is perfect for anyone watching their carb or sugar intake and would also be ideal for diabetics, as there is minimal impact on blood sugar levels.
Sugar Free Tomato Chutney Ingredients
What I love most about this recipe is that it uses ingredients that most of you would have in your pantry. While it features tinned tomato, you could also use peeled, diced fresh tomato in it’s place and you would get the same result. You could also vary the recipe by adding ingredients such as diced red capsicum for variation.
Storing Your Sugar Free Tomato Chutney
If you store your chutney in an airtight jar, it will last for up to 2 weeks in the fridge. As this makes about 900 gms/ 31 oz of chutney, I tend to freeze half to 2/3’s in smaller containers so I can pull it out from the freezer as I need it.
Prep Time:5 minutes
Cook Time:40 minutes
- A dash of EVOO- extra virgin olive oil
- 1 medium onion diced
- 2 teaspoons minced garlic
- 800 gms diced tinned tomato
- ¼ cup white vinegar or ACV - apple cider vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced ginger
- 2 tablespoons dried chives or fresh
- ½ teaspoon paprika powder
- ½ teaspoon mustard powder
- 1 teaspoon minced chili or ½ teaspoon chili powder. Add to taste
- ½ teaspoon cumin powder
- A pinch of cloves
- 1-2 tablespoons monk fruit blend or sweetener of choice. Sweeten to taste
- salt and pepper to taste
Heat the EVOO- oil in a medium sized sauce pan and saute the onion and the garlic until translucent, taking care not to brown.
Add the diced tomato, balsamic vinegar, vinegar and Worcestershire sauce, ginger, chives, paprika, cloves, mustard powder, minced or powdered chili and cumin powder to the pan.
Add 1-2 tablespoons of monk fruit blend or sweetener of choice (or to taste) to the tomato mixture. Simmer sauce gently for about 35-45 minutes or until the liquid reduces and the chutney thickens. Season with salt and pepper to taste.
Allow to cool and pour into sterilized glass jars to store in the fridge, or use suitable containers to store in the freezer.