WebInstructions. Start by dicing up the peppers and grating the ginger and the garlic. Then, in a pan on high heat, add the vinegar, sweetener, and coconut aminos. …
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1.) Chop the red chilli, ginger and garlic. Add them to a pan together with the apple cider vinegar, coconut aminos and powdered sweetener. 2.) Bring to the boil, then reduce the heat and let the mix bubble away on a low heat for 5 minutes. Mix the hot water with the xanthan gum. Blend well so there are no lumps.
Heat oil in a medium sauce pot. Add red onion and sauté about 3 minutes until translucent. Add jalapeño and ginger and sauté 1 minute. Add remaining ingredients (apples through salt) and bring to a boil. Lower heat and simmer 20 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney has thickened.
Then, in a pan on high heat, add the vinegar, sweetener, and coconut aminos. Next, add the chili peppers, ginger, and garlic. Bring the mixture a boil and allow to boil without burning for 2 minutes. Lower the heat and allow to simmer for another 2 minutes. While the spicy sweet chili is simmering dissolve xanthan gum into hot water.
Mix through the sugar and then pour in the vinegar and tomato purée. Bring to a boil and then turn down to a low simmer. Cook for 30-40 minutes until thickened, stir frequently to avoid the chutney sticking. Spoon (or pour) the hot chutney into the hot jars.