1 tbsp canola oil
1/2 tsp cumin seeds
1/2 medium onion, chopped fine
2 garlic cloves, minced
2 tsp grated ginger
2 cups tomatoes, seeded, chopped
1 green chili, seeded & chopped, optional
1 tsp ground coriander
1 tsp salt
2 tsp Splenda Granulated
In a small skillet heat the oil over medium heat; add seeds, cooking a few seconds until they stop popping. Add the onion, garlic, and ginger; cook a couple of minutes until the onion is translucent.
Add the tomatoes, chili, coriander, and salt. Cook the mixture 3 to 4 minutes until the tomatoes are soft. Stir in the Splenda.
Allow mixture to cool for 10 minutes.
Pour the mixture into blender container and blend just until of uniform consistency but of a coarse texture.
This chutney may be served immediately or kept refrigerated for up to 1 week.
Note: The basis of this recipe is from an old Diabetic Cooking book.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.