Keto Red Cabbage Chutney

This keto red cabbage chutney is a wonderful low carb condiment with warming Indian spices.

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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.

📖 Recipe

StepAwayFromTheCarbs.com

Keto Red Cabbage Chutney

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This red cabbage chutney is a wonderful low carb condiment with warming Indian spices.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Net Carbs: 2.4

Calories: 47

Ingredients Method Nutrition

Ingredients

 

US CustomaryMetric

• 2 tbs olive oil
• ½ teaspoon mustard seeds
• 1 teaspoon minced garlic
• ½ cup water
• 1 tbs tomato paste
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 cups shredded red cabbage
• salt and black pepper to taste
• cayenne to taste, optional

Step-by-Step Instructions

 

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1. Heat the oil in a pan over a low-medium heat. Add the mustard seeds and cook until they start to pop.
2. Next, add the garlic, stir, and cook for a minute. Then add the water, tomato paste, onion powder, cumin, and coriander. Stir to combine.
3. 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.
4. 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.
5. 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.
6. Spoon the chutney into a bowl or storage container and allow to cool. Store (covered) in the fridge for up to a week.

Nutrition

Serving: 2tbsCalories: 47kcalCarbohydrates: 3.6gProtein: 0.8gFat: 4gPolyunsaturated Fat: 3gSodium: 86mgFiber: 1.2gSugar: 1.5gNet Carbs: 2.4g

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.