Low Carb Fruit Chutney
|1/4 cupSugar-free apricot preserves; - I used Polaner brand|
|2 teaspoonsCider Vinegar; - to taste|
|1/4 teaspoonChili powder; - to taste|
|1/4 teaspooncinnamon; - ground|
|1/8 teaspoongarlic powder; - or 1 small clove fresh, mashed|
|1/8 teaspoonginger; - or fresh, minced|
|1 ounceFresh mango; - optional, fine diced|
Low Carb Fruit Chutney Preparation
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
We like this version better than the bottled (high carb) version and it doesn't raise my blood glucose levels.
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