Gluten-free | Refined sugar-free | Grain-free | Dairy-free | Vegan friendly
Makes approx. 300 g (10.5 oz)
Why it’s delicious
There is something magical about a chutney's ability to balance and provide depth of flavour to another dish. It can cut the richness of a pork roast, cool the fire of a curry, excite sliced meat or add interest and intrigue to a salad or plate of vegetables. Whatever way you like to eat it, it's worth its weight in gold.
Helpful hints and tips
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
To help maintain a sweet taste without adding refined sugar, I also use my Zero as Sugar Pure Erythritol. You’ll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol which’s 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.
- 500 g (1.1 lb) tart green apples, peeled, cored and diced small
- 1 medium onion, diced fine
- 125 ml ( 4.2 fl oz) unfiltered raw apple cider vinegar
- 1 tsp fennel seeds, dry toasted
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp coriander powder
- ½ tsp mineral salt
- 70 g (2.4 oz) Zero as Sugar Pure Erythritol
- 30 g (1 oz) Pure as Inulin Powder
- Place all the ingredients except the inulin powder into a heavy based pot and stir well to combine.
- Bring to the boil, and then reduce down to a simmer and allow the mixture to cook for 1 hour until the apples are soft, darkened in colour and syrupy.
- Remove the pot from the heat and stir in the inulin powder. Allow the mixture to cool slightly and then pack into a clean jar or container.
- Store the chutney in the fridge for up to 2 weeks, ensuring every time you dip into the jar you use a clean spoon to prevent the chutney from being contaminated and turning sour.