Low Carb Fruit Chutney

8 Servings
100% would make this recipe for Low Carb Fruit Chutney again.

Very similar to the Mango Chutney enjoyed with British style meat curries. But this one won't wreck your diabetic meal plan.

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Low Carb Fruit Chutney Ingredients

1/4 cup Sugar-free apricot preserves - I used Polaner brand	1/8 teaspoon garlic powder - or 1 small clove fresh, mashed
2 teaspoons Cider Vinegar - to taste	1/8 teaspoon ginger - or fresh, minced
1/4 teaspoon Chili powder - to taste	1 ounce Fresh mango - optional, fine diced
1/4 teaspoon cinnamon - ground

Instructions for Low Carb Fruit Chutney

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

Main Ingredient: ApricotCuisine: Indian