Recipes

Rhubarb Chutney Recipe

Atkins Rhubarb Chutney
3.3g
Net Carbs
Prep Time: 10 Minutes
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
0.6g

Protein

0.2g

Fat

1.2g

Fiber

20.7cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 24 oz Rhubarb
  • 0 1/2 cup, chopped Red Onions
  • 0 1/4 cup Vinegar (Cider)
  • 1 Tbsp Ginger
  • 2 tsp Garlic
  • 10 individual packet Sucralose Based Sweetener (Sugar Substitute)
  • 0 3/4 tsp Cumin
  • 0 1/2 tsp Cinnamon
  • 0 1/2 tsp Allspice Ground
  • 0 1/4 tsp Crushed Red Pepper Flakes

DIRECTIONS

  1. Combine all ingredients in a large saucepan; mix well.
  2. Cook over medium-high heat until rhubarb is tender and mixture thickens slightly, about 10 minutes.
  3. Cool completely. May be refrigerated for up to one week or frozen up to 1 month.

Cooking Tip

If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!

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