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High FODMAP
Apple Chutney
Avoid during the elimination phase of the diet.
Apple chutney combines cooked apples with sugar, vinegar, raisins, and warming spices to create a tangy condiment. The dual presence of high-fructose apples and dried fruit significantly raises the fermentable carbohydrate load per serving. Many traditional recipes also incorporate onions or ginger during the simmering process, adding further digestive complexity. Those managing IBS symptoms often find this combination challenging to tolerate in typical portions. Careful recipe modification or strict limitation is required to prevent flare-ups.
fork_spoon Serving Size
No safe serving size
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sticky_note_2 Clinical Notes
You can safely recreate a chutney-style flavor by substituting apples with rhubarb or cranberries and omitting all onion and dried fruit additions. Using pure glucose syrup instead of brown sugar helps eliminate excess fructose while preserving sweetness and texture. Serve small portions alongside grilled proteins to balance flavor intensity without overwhelming digestive capacity.
psychiatry
Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.