This keto red cabbage chutney is a wonderful low carb condiment with warming Indian spices.
This post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
I recently re-shot photos for my colorful low carb rainbow veggie wraps, and I had lots of red cabbage leftover!
After doing some research, I came across the idea of making chutney with it. If you're not familiar, a chutney is a family of condiments in the cuisines of the Indian subcontinent. I already have a cilantro chutney on this site – but this style is completely different!
Want to learn more about Indian cuisine? Check out my Guide to Low Carb Indian Food!
How to Make Keto Red Cabbage Chutney
Shred the red cabbage – you'll need about two cups once shredded. Alternatively, you could buy it pre-shredded.
Note: The final stage of this recipe is to pulse the chutney in a food processor. If you plan to skip this stage, you'll need to shred the cabbage finer than shown above.
Heat some olive oil in a pan over a low-medium heat. Add some mustard seeds and cook until they start to pop.
Next, add some minced garlic, stir, and cook for a minute. Then add some water, tomato paste, onion powder and the Indian spices: ground cumin and coriander. Stir to combine.
Add the cabbage to the pan and turn to coat in the spiced mixture. Cover and cook until the cabbage is cooked, about ten minutes.
If excess liquid remains, increase the heat and cook until it has been absorbed. Taste for seasoning and add generous amounts of salt and pepper. You might also like to add a dash or two of cayenne.
Transfer the chutney to a food processor. Pulse a few times – you don't want it to turn to mush, but to have a uniform texture.
Spoon the chutney into a bowl or storage container and allow to cool. Store (covered) in the fridge for up to a week.
You could enjoy this chutney with low carb chips (as shown below), with cucumber sticks, or alongside cold meats and cheese.
Keto Red Cabbage Chutney
This red cabbage chutney is a wonderful low carb condiment with warming Indian spices.
Ingredients
- 2 tbs olive oil
- ½ tsp mustard seeds
- 1 tsp minced garlic
- ½ cup water
- 1 tbs tomato paste
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- 2 cups shredded red cabbage
- salt and black pepper to taste
- cayenne, to taste, optional
Instructions
- Heat the oil in a pan over a low-medium heat. Add the mustard seeds and cook until they start to pop.
- Next, add the garlic, stir, and cook for a minute. Then add the water, tomato paste, onion powder, cumin, and coriander. Stir to combine.
- Add the cabbage to the pan and turn to coat in the spiced mixture. Cover and cook until the cabbage is cooked, about 10 minutes.
- If excess liquid remains, increase the heat and cook until it has been absorbed. Taste for seasoning and add generous amounts of salt, pepper, and cayenne, if using.
- Transfer the chutney to a food processor. Pulse a few times - you don't want it to turn to mush, but to have a uniform texture.
- Spoon the chutney into a bowl or storage container and allow to cool. Store (covered) in the fridge for up to a week.
Nutrition Information
Yield 8 Serving Size 2 tbsAmount Per Serving Calories 47Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 86mgCarbohydrates 3.6gNet Carbohydrates 2.4gFiber 1.2gSugar 1.5gProtein 0.8g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.