Depending on where you live you could be knee deep in snow already, or like me you may still have a few green tomatoes hanging around in your rapidly fading summer garden. If so, have I got the recipe for you!
When I first decided to experiment with this low carb condiment recipe, I intended for it to enhance a Thai-inspired meatball dish I was planning. It’s still going to be featured in next week’s Meatball Monday post, but it was so fantastic that I decided it deserved a place of it’s own. THAT’S how delicious it is!
A good condiment can take any old boring piece of chicken, fish, or meat and turn it into the most exciting of dishes. That’s exactly what this chutney does – it’s spicy, sweet, tangy, acidic – it’s got a little of everything!
Let’s just say that I’d eat 3 day old roadkill if it had this chutney on it. Not 4 day old roadkill mind you, a girl’s gotta draw the line somewhere, but 3 day old roadkill would be mmmm, mmmm, good!
I only had a few green tomatoes to play with this time, but next fall I’m going to make sure I have a lot of them so that I can preserve this chutney in pint jars for the rest of the year.
[pinterest text=”Green Tomato and Ginger Chutney – a low carb and gluten free condiment recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/11/chutney-500×674.jpg”]
It would also make a lovely gift for any of your foodie friends. Not that you’ll want to share once you’ve had a taste of it! But they say it’s the thought that counts anyway, right?
[pinterest text=”Green Tomato and Ginger Chutney – a low carb and gluten free condiment recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/11/chutney2-488×700.jpg”]
- 4 cups chopped green tomatoes
- 2 Tbsp ginger, peeled and chopped
- 2 Tbsp chopped red chili's
- 1 Tbsp lime zest
- 2 Tbsp lime juice
- ¼ cup fish sauce
- 1 tsp salt
- 1 tsp dried onion flakes
- ½ tsp mustard powder
- 3 cardamom pods
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp ground allspice
- 1 tsp ground coriander
- ½ cup apple cider vinegar
- ¼ cup granulated sugar substitute
- 2 Tbsp fresh cilantro, chopped
- Combine all ingredients except for the cilantro in a medium saucepan. Bring to a boil and then reduce heat. Simmer for 45 minutes or until soft. Cool. Stir in cilantro. Taste and adjust with salt or sweetener if necessary. Serve warm or cold with meats or cheeses.
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