Keto Rhubarb Chutney Recipe

Gluten Free
Paleo
Quick Easy
Sides
Snacks
Vegan
Vegetarian
4.6/5
(1224 reviews)
Keto Rhubarb Chutney
Zylo Recipes

Description

Imagine a vibrant, ruby-red chutney, its color hinting at the delightful tang and subtle sweetness within. This rhubarb chutney is a celebration of contrasting flavors and textures, a testament to the simple magic that happens when tartness meets gentle spice. The foundation of this chutney is rhubarb, carefully selected for its firm stalks and bright, acidic character.

As the rhubarb gently simmers, it gradually softens, yielding to a delicate, almost melt-in-your-mouth tenderness. Its inherent tartness is mellowed by the addition of a touch of sweetness, creating a balanced profile that dances on the palate. But this chutney is more than just sweet and tart; it's an aromatic experience.

Warming spices, such as ginger and cinnamon, are thoughtfully incorporated, infusing the chutney with a comforting depth. These spices don't overpower the rhubarb, but rather enhance its natural flavors, adding a subtle complexity that lingers after each taste. The ginger lends a gentle warmth, while the cinnamon provides a touch of cozy sweetness, creating a harmonious blend that is both inviting and intriguing.

The chutney's texture is just as appealing as its flavor. It's neither too runny nor too thick, but rather a perfect balance of both. The rhubarb pieces retain a slight bite, offering a pleasant contrast to the smooth, jam-like consistency of the sauce.

The result is a chutney that is both satisfying and versatile, perfect for a variety of culinary applications. Picture this chutney served alongside a perfectly roasted chicken or pork, its vibrant color adding a touch of elegance to the plate. Imagine dolloping it onto a creamy brie or sharp cheddar, the contrasting flavors creating a delightful explosion in your mouth.

Or perhaps you envision it as a sophisticated spread for sandwiches, adding a burst of flavor and moisture. This rhubarb chutney is a versatile condiment that elevates any dish, transforming the ordinary into something truly special. It's a delightful balance of sweet, tart, and spice that makes it a captivating addition to any meal.

Preparation Time

Prep Time
5 min
Cook Time
21 min
Total Time
26 min

Nutrition Information

Per 1 servings serving
C
Calories
20 Kcal

C
Carbs
5 g
Fi
Fiber
1 g
Sugar
3 g

P
Protein
0 g

C
Fats
0 g
Saturated Fats 0 g
Unsaturated Fats 0 g

Cholestrol 0 mg
Sodium 5 mg
Potassium 50 mg
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Ingredients

    1.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1-½ tablespoon
    2.
    Olive Oil
    Olive Oil
    1-½ tablespoon
    3.
    Apple Cider Vinegar
    Apple Cider Vinegar
    1-½ tablespoon
    4.
    Rhubarb
    Rhubarb
    1-½ cup
    5.
    Garlic, Fresh
    Garlic, Fresh
    1 clove
    6.
    Cinnamon, Ground
    Cinnamon, Ground
    1 teaspoon
    7.
    Ginger, Ground
    Ginger, Ground
    1 teaspoon
    8.
    Red Onion
    Red Onion
    ¼ medium - 2 1/2" diameter
    9.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    10.
    Cloves, Ground
    Cloves, Ground
    ⅛ teaspoon
    11.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    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.
    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.
    3.
    Dice the rhubarb into half inch chunks and add to the pan with the ground spices, salt and pepper. Stir well.
    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.