Moderate FODMAP
Chutney
Portion-sensitive at the portion shown below.
CategoryDips & Sauces
Chutney and the low FODMAP diet
Chutney cooks fruit or vegetables with sugar, vinegar, and spices into a concentrated condiment. The fermentation and boiling process accumulates fermentable carbohydrates, particularly from dried fruit and onion additions. Commercial versions frequently blend in dates, raisins, or garlic to intensify sweetness and complexity. Those managing IBS should verify that no high-FODMAP thickeners or hidden extracts were introduced during bottling. Careful measurement and strict portion control ensure predictable tolerance.
Listed portion
1 tablespoon / 15g
Portion size can change a FODMAP result. Treat this as the context for the range—not a personal tolerance guarantee.
FODMAP groups
Group information helps organize reintroduction challenges and possible stacking.
What can change the result?
Simmer fresh cranberries with brown rice syrup and rice vinegar to create a tart alternative that reduces polyol exposure. Avoid jars that list dried fruit or onion powder in the first three ingredients to minimize digestive triggers. Store in the refrigerator and consume within two weeks to preserve vibrant color and prevent fermentation.
About Chutney
Is Chutney low FODMAP?
Chutney is currently listed as moderate FODMAP in this database. The result should be read with the listed portion: 1 tablespoon / 15g.
Does portion size matter?
Yes. FODMAP load depends on quantity and can also be affected by other foods eaten in the same meal.
Can everyone with IBS tolerate it?
No food result predicts individual tolerance. A dietitian can help interpret symptoms, portions, and reintroduction challenges.
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