Serves: 40
Prep: 5 minutes Cook: 1 hour 10 minutesChutney is originally from India but has evolved into a very popular commonly used condiment. There are many versions of chutney, but many contain high amounts of onion, garlic and high FODMAP fruit like sultanas or apple. This basic but delicious recipe contains only low FODMAP ingredients and is can easily be spiced up according to your taste (see under tips below). It also makes great Christmas presents and is invaluable when you have excess garden produce!
| ingredients |
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10 large ripe roma tomatoes, cores removed and diced |
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2 cups spring onions, green tops only, finely sliced |
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1 large eggplant, diced |
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1 cup soft brown sugar |
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½ cup apple cider vinegar |
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3 tsp salt |
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3 4 Tbsp garlic-infused olive oil |
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1 tsp dried chilli flakes, optional |
In a large saucepan (preferably non-stick), mix all ingredients (chilli optional) and bring to a simmer over a medium heat. Stir until the liquid starts to release from the tomatoes and the mixture is simmering. Reduce the heat to low and stir frequently for about 1 hour or until the mixture thickens.
You will need sterilised jars that have a collective capacity of about 1400 ml. Fill the jars while chutney in still hot, and immediately tighten their lids to completely seal. Allow to cool then label. Store in a cool, draught-free place for up to 1 month and refrigerate once they have been opened.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 134 Kj / 32 cal |
| Protein | 0.50g |
| Carbohydrates | 6.00g |
| Sugar | 6.40g |
| Total Fat | 0.70g |
| Saturated Fat | 0.10g |
| Fibre | 0.30g |
