YIELD: Roughly 2 quarts
INGREDIENTS:
- 4 quarts green tomatoes, cut into chunks
- 3 cups apple cider vinegar
- 1 whole ginger root, sliced into very thin rounds
- 5 or 6 cloves garlic, thinly sliced
- 1 tablespoon whole cloves
- 5 or 6 sticks whole cinnamon
- 1/2 cup Splenda
- 1 tablespoon blackstrap molasses
- 3 teaspoons stevia/FOS blend
INSTRUCTIONS:
- Combine all the ingredients in a large stainless steel or enamel kettle-no iron, no aluminum. (This is an acidic mixture, and if you use iron or aluminum you’ll end up with your chutney chock full of iron, which will turn it blackish, or aluminum, which simply isn’t good for you.) Simmer on low for 3 to 4 hours.
- Store in tightly closed containers in the refrigerator.
PER SERVING:
- Each 2-tablespoon serving will have 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 g.
