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prep time
5 min
cook time
30 min
ready time
35 min
Keto Celery Chutney
This simple tangy chutney is packed with celery, tomato, onion, fiery ginger, garlic and ground cumin.
This is a great topper for keto crackers or served with a keto cheese board.
Net Carbs
3 g
Fiber
1.4 g
Total Carbs
7.7 g
Protein
1 g
Fats
5.4 g
75 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Celery
3 medium - stalk - 7 1/2" to 8" long
Tomato Raw (includes Cherry, Grape, Roma)
2 medium - 2 3/5" diameter
Extra Virgin Olive Oil
1-½ tablespoon
Ginger Root, Raw
1 slice - 1" diameter
Garlic
1 clove
Cumin, Ground
1 teaspoon
Xylitol by Now
1 tablespoon
Apple Cider Vinegar
½ tablespoon
Red Onion
½ small
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 3
35 min
Step 1
Thinly slice the celery, finely dice the onion and tomato, crush the garlic and grate the ginger. Heat the olive oil in a small saucepan over a low/medium heat and add the celery, tomato, onion, ginger and garlic. Season with salt and pepper and stir well to combine. Sweat for 3-4 minutes to soften.Step 2
Sprinkle over the cumin, xylitol and add the vinegar. Stir well to combine.Step 3
Bring to a steady boil then reduce to a gentle simmer, cover and cook gently for 30 minutes stirring often, or until all liquid has evaporated and the vegetables are soft.
