This Low Carb / Keto Cranberry Chutney Recipe is a sweet and savory accompaniment for any Low Carb Fall or Winter dish that you would serve with cranberries.
I’m excited about it because it adds so much flavor to roasted meat and soft cheeses. This is healthy seasonal eating at it’s best.
This is a short recipe, so lets get started.
- ½ Onion Chopped
You can use any type of onion that you like. The nutrition was calculated using a plain yellow onion.
Typically leeks and green onions contain less carbohydrates.
- 12 oz Cranberries – Fresh or frozen
- 1 clementine – *de-seeded- thinly sliced – peel and all
I used to think that all citrus fruit was off the table if I wanted to stay in ketosis. But, this small amount fits into most peoples macros nicely.
You can leave it out and still have a great chutney. But, if you want to add it (peel and all), the clementine adds less than one net carb per serving and it’s delicious in this dish!
Check out all of the benefits of clementines here.
- 1 tsp cinnamon
Cinnamon is always to taste around here.
- ¼ tsp nutmeg
- ½ cup pecans – roasted and chopped
- ¼ tsp red pepper flakes – * to taste
Don’t get crazy with this ingredient. It gets spicier as the chutney sits.
- 1 cup Allulose * or low carb sweetener of choice
- ¾ cup water
- ¼ cup apple cider vinegar
- 1 tsp mint dried
I really like the subtlety and smoothness of spearmint. But any mint or combination of dried mint will work nicely.
How to make the Cranberry Chutney:
1.) Add all of the ingredients to a sauce pan and cook on medium, stirring occasionally until the cranberries have popped and the sauce starts to thicken to desired consistency (10 -15 minutes) . It will thicken more as it cools.
2.) Serve hot or chilled according to your preferences. We enjoy it chilled. Will keep covered in the fridge for a couple of weeks.
📋Tips & FAQ’s:
What the heck is chutney?
Chutney is a gluten free condiment developed in India. It can be sweet, spicy, savory, or a combination of all three.
It’s main purpose is to provide a balance between sweet, savory, spicy and tangy in a variety of dishes. Plus, it has the benefit of highlighting flavor profiles.
Can I make the cranberry chutney ahead of time?
Yes! Make it a day or two in advance if you plan on doing a lot of cooking.
This chutney will last for up to two weeks in the fridge because of it’s acidic nature.
What’s good with Cranberry Chutney?
So glad you asked!!!! (Haha)
- Prime Rib
- Slow Cooked Lamb
- Lamb Chops
- Cinnamon Pork Chops
- Easy Butter Steak Bites
- Spicy Sausage Bites
- Drizzled over Baked Brie
- On any Charcuterie Board that features Cheese and cured meat.
I think that’s all for the Low Carb Cranberry Chutney!
I hope you love this Cranberry Chutney as much as my family does! Even the onion hating teen gobbled it up with her prime rib dinner.
As always, please leave any questions or comments below.
Keto On Friends!
More Low Carb Recipes to Love:
Low Carb Cranberry Chutney
- Add all of the ingredients to a sauce pan and cook on medium, stirring occasionally until the cranberries have popped and the sauce starts to thicken to desired consistency (10 -15 minutes) . It will thicken more as it cools.
- Serve hot or chilled according to your preferences. We enjoy it chilled. Will keep covered in the fridge for a couple of weeks.
The nutritional information for the Low Carb Cranberry Chutney Recipe is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.