Very similar to the Mango Chutney enjoyed with British style meat curries. But this one won't wreck your diabetic meal plan.
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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|Serving Size: 1 Serving (10g)|
|Recipe Makes: 8|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 22.6mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.1g|
|Protein 0.1g||0 %|
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Calories per serving: 6
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