
SUGAR-FREE TOMATO CHUTNEY
Chutney, chutney, chutney ...
When that word reverberates in my head, that kind of sweet and sour marmalade comes to mind that perfectly accompanies a combination of cheeses, super crunchy crackers, pickles, strong meats and that is capable of revolutionizing your senses with every bite.
Chutney is a jam, a little sweet, sour and generally spicy. It is prepared with vegetables or fruits, and it is a perfect condiment in many dishes, it helps to enhance the flavors creating contrasts.
The bittersweet and spicy taste of chutney is a zasca for your senses 🙂
I perceive it as a condiment of those that helps to put you on alert, when you are eating a simple dish, flat flavors, you relax and stop thinking about what you are doing, but when these types of condiments and sauces appear, your brain It is put on alert, your senses are activated and you start to think much more about what you are doing, you devote body and soul to taste.
This does not mean that I do not like simple food with mild flavors, on the contrary, it is the most abundant in my diet, that is why when I prepare stronger recipes, I do not like half measures, I am interested in the powerful flavors that I am drive them crazy, at least a little bit! 😉
Chutney is a very special condiment, and although it may seem the opposite, it is healthier than most packaged sauces.
The important thing as always is to enjoy, there will be times with a very simple and smooth recipe you will be happy, but there will be times when you want a bomb, both one thing and the other can be very healthy, so do not hesitate and throw yourself.
To prepare a chutney, the vegetable or the chosen fruit is cooked, it can be tomato, onion, carrot, pumpkin, whatever you want or what you have in abundance and you are interested in using, with vinegar and spices, a spicy element is added , chillies for example, and it sweetens.
I have prepared it from tomato, although I have also made them from squash and onions. My favorite is undoubtedly this, because the tomato combines very well with the cheese that is what I like the most.
When chutney has to be given time, it needs to cook for a long time and evaporate the water to be well reduced, with all the flavors well concentrated, since that is precisely what characterizes it.
Prepare chutney with a caloric sweetener without effects on blood glucose, erythritol and xylitol are two good options.
I have titled it "without sugar" because I have not added cane sugar, which is the usual thing, it can also be prepared with other healthy sweeteners, this time I have used coconut sugar which, as I have mentioned other times, has a Glycemic index (GI) lower than cane sugar of any kind, and it is a 100% natural sugar from coconut.
This recipe works very well because it has a caramel flavor and with a small amount you get the desired result. It neutralizes the natural acidity of the tomato and that of the vinegar and "caramelizes" it.
Coconut sugar has an 35 IG, do not forget that it is sugar, and as such, it is metabolized and affects the glycemia, it also has calories.
The GI of coconut sugar is lower than that of white sugar (IG70), and if you use a small amount as is the case with this recipe, it may be a good option.
But if it is still too much for you, use erythritol (GI 0) which has no impact on blood glucose, because it is not metabolized.
Keep the chutney for 2 weeks without problems, in clean and sterilized boats.
Once cooked, pack it in sterilized glass jars (boiled in water), while it is still very hot.
Close and turn them upside down, let them cool in that position and then store them in the refrigerator, this way they will keep perfectly for at least 2 weeks.
If you know how to preserve, you can practice with this chutney just like you would with your jams or homemade compotes, that way it will last much longer.
I prepare a small amount and in a week it's over, so I do not do the whole process.
And to accompany it, some strong cheeses, a powerful meat, pickles and homemade crackers very crispy, I do a lot lately because they are light and I have very caught the measure.
I love preparing cheese boards with tomato chutney and crackers, good pickles and hallucinations, who does not like those informal dinners where you do not even need dishes?
With a wooden board on which to present the cheeses and sausages, a jar of chutney, some crackers and some glasses to taste a good wine, everything else is superfluous.
What do you think? Are you one of those who enjoys little? Or do you need to sit at a table and a tablecloth every time it's time to eat?
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Looking for more ideas? If you dare with a Chutney you will surely dare with a compote…

SUGAR-FREE TOMATO CHUTNEY
Equipment
- A pan
Ingredients
- 1 kg mature tomatoes (4 tomatoes)
- 2 garlic cloves
- 125 grams chive (1 chive)
- 2 tbsp coconut sugar (You can replace it with 2 tablespoons of xylitol or erythritol)
- 1/2 cup apple cider vinegar (Or apple cider vinegar). If you really like the sour point, add 1 / 2 cup more.1
- 1 tbsp freshly squeezed lemon juice
- 1/2 teaspoonful lemon zest (Optional)
- 1/2 teaspoonful sea salt
- 1/2 teaspoonful ground ginger
- 2 chopped chillies, seeded (if you want to bite more add two extra chilli peppers)
- 1/4 teaspoonful ground cumin
- 1/4 teaspoonful white or black pepper
Elaboration step by step
- First, scald the tomatoes so they can be peeled easily. You know, make a cross cut and introduce them in boiling water for 1 minute, remove them, let them cool and remove the skin, it will come out easily.
- Cut the spring onion into julienne. Squeeze the lemon and grate the skin, prepare all the ingredients.
- The preparation is very simple, when you have everything ready, you just have to introduce all the ingredients in a pot, and bring to a boil, at that point lower the heat and let it simmer for about 60 minutes.
- You should remove from time to time so that it does not stick, what is involved is that it reduces and is approximately 1 / 3 of the initial volume.
- Store the hot chutney in small, previously boiled glass jars, close and let them warm on the stomach. Then keep them in the fridge and last at least 15 days in perfect condition.
Notes
- Keep in mind that chutney is consumed in small quantities, as a condiment, sauce or accompaniment, that's why I have calculated 8 rations. If you like it a lot and eat more, it will last you less. In that case I advise you to double the amounts to get more.
- If you like the spicy, put more chilli peppers with the ones I have put on, it has an interesting point, but it is suitable for all audiences.
- Lemon juice and zest give it a refreshing touch, but they are optional.
- As for the vinegar, with the chutney it happens to me as with the pickles, I like soft, if you go the power, add twice as much vinegar.
- Coconut sugar sweetens the chutney adding caramel flavor, but you can use a caloric sweetener that is not metabolized and will be equally good.
APERITIFS, SAUCES, SUGAR FREE, GLUTEN FREE, FLOUR FREE, LACTOSE FREE, TOMATO