LOW-CARB CHUTNEY

MAKES 1½ CUPS

• 1 onion, finely chopped • 1 x 410g tin chopped tomatoes • ¼ cup xylitol • 1 tbsp balsamic vinegar • Himalayan salt and black pepper, to taste

1. Place all the ingredients in a pot, bring it to a simmer, then reduce the heat and cook over a low heat for 25–30 minutes. Remove the pot from the heat, let it cool, then pour the chutney into sterilised jars and store them in the fridge. Use the chutney within 1 week.