How does this idea for LC chutney sound?

[bike2work]

After reading Nancy's post about crispy duck skin the other day, I had to roast another duck today. :yum: The meat always seems to need a fruity sauce though. After dinner I came up with this idea; tell me if you think it'll work.

There's a popular recipe out there for LC mock apple pie that uses zucchini. It ends up tasting like apple pie because it uses a lot of cinnamon and lemon. I've done it with chayote squash and it kinda works. I was thinking I could make chutney along the same lines. Maybe I could use green papaya for the fruit -- it's more like cucumber than like papaya, but it's very low carb. Chutney uses spices and vinegar which would provide flavor. I could substitute erythritol for the sugar and the results would be very low carb. Maybe I could add some pectin to thicken (also LC).

What do you think? Would it taste any good?

[capmikee]

I think it's worth a try. I'm afraid the sugar might be there for more than just taste, though. I might reduce or eliminate the sugar, but not replace it. I bet a sour chutney instead of a sweet chutney would be tasty. Papaya sounds like a great choice.

I think chutney was traditionally a fermented food (just as European style pickles were originally fermented, not packed in vinegar). There are some fermented chutney recipes in Nourishing Traditions, but I'm not sure I trust them. Sally Fallon says fruits must be fermented with whey to prevent formation of alcohol, and I don't do whey. I'd love to see an actual traditional recipe for fermented chutney.

Anyway, one of the nice things about fermentation is that it converts the sugar to acid (or alcohol - remember those Holsten Pils commercials?)