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prep time
5 min
cook time
21 min
ready time
26 min
Keto Rhubarb Chutney
This sweet and tangy chutney is packed with low carb rhubarb and warming spices, simmered until tender and sticky.
This is a great relish for meats, cheese or keto crackers!
Net Carbs
2.5 g
Fiber
1.4 g
Total Carbs
8.4 g
Protein
0.6 g
Fats
5.2 g
65 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
100% Pure Erythritol by Now
1-½ tablespoon
Olive Oil
1-½ tablespoon
Apple Cider Vinegar
1-½ tablespoon
Rhubarb
1-½ cup
Garlic, Fresh
1 clove
Cinnamon, Ground
1 teaspoon
Ginger, Ground
1 teaspoon
Red Onion
¼ medium - 2 1/2" diameter
Salt, Sea Salt
¼ teaspoon
Cloves, Ground
⅛ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 4
26 min
Step 1
Heat the olive oil in a small saucepan over a low/medium heat. Finely dice the onion and add to the pan, sweating gently until tender.Step 2
Mince the garlic and add to the pan, cooking until tender then add the erythritol and cider vinegar. Stir well to combine, cooking gently until the erythritol has dissolved.Step 3
Dice the rhubarb into half inch chunks and add to the pan with the ground spices, salt and pepper. Stir well.Step 4
Bring the mixture to a gentle simmer, cover and cook for 15 minutes until the rhubarb has broken down and you have a thick chutney.
