#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
6 min
cook time
35 min
ready time
41 min
Keto Zucchini Chutney
This tangy and spicy chutney is packed with low carb Mediterranean veggies and a touch of heat from red chili flakes and ground cumin.
This is a great relish for roasted or grilled meats or a low carb cheese board!
Net Carbs
2.6 g
Fiber
1 g
Total Carbs
8.1 g
Protein
1 g
Fats
5.4 g
67 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 4
41 min
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.
