Sugar-free Chutney

Here’s one for all who would like a sugar-free chutney recipe. Suz has dug the recipe out that was used as a basis, it’s from The Cottage Smallholder site and is a recipe from Kate Auty, for a no-cook chutney.

The listed recipe uses soft brown sugar, but instead Suz added very ripe pears and fruit juice, raisins and cinammon to the mix. It was also cooked in the end, after 3 days had passed, before bottling – to get rid of the remaining liquid.

Recipe for Kate Auty’s No-Cook Apple, Date and Onion Chutney

Ingredients:
•    1 lb/454g of cooking apples
•    1 lb/454g of dates (stoned)
•    1 lb/454g of onions
•    1 lb/454g of soft brown sugar
•    1 pt/570 ml of malt vinegar (we use cider vinegar)
Method:
1.    Wash, peel and core the apples and skin the onions.
2.    Mince the apples, dates and onions using the coarse profile.
3.    Put the minced fruit and onions in a large glass or china bowl.
4.    Add the sugar and vinegar.
5.    Stir very well and stir once a day for three days, keeping it covered closely with a clean tea towel against flies.
6.    On the fourth day bottle the chutney in sterilised jars with plastic lined screw top lids and label. (How do I sterilise jars and lids? Why do the lids have to be plastic lined? See Tricks and tips below).
Tips and tricks:
•    Katey says that she tried chopping (instead of mincing) the ingredients one year and the onion didn’t break down as much as the apple and date and remained crunchy which spoilt the chutney.
•    Why do I have to use plastic lined lids for chutney?
The vinegar eats into metal lids that are not lined. If you use cellophane jam pot covers the vinegar evaporates through these and you are left with a dried up mess in your jars.

3 replies
  1. Jill Honeybun
    Jill Honeybun says:

    I’ve used a variation of this recipe for years – I can’t stand the smell of cooking vinegar in the house.

    In addition to the above ingredients, my recipe adds:-

    1 lb Sultanas
    1 tsp ground ginger
    1 tsp ground allspice (Jamaican allspice, NOT mixed spice)
    Half teaspoon ground pepper

    It also says add a tablespoon of salt, but I don’t!

    If you like a smoothish chutney (or haven’t got much time) then put all the dry ingredients through a mincer. (Mix them up so that the juice from the apples helps the other things through the mincer)

    Alternatively, put it all in a food processor.

    My husband always preferred it if I minced processed everything other than the apples and onions. I chopped these finely and then added them to the other ingredients, to give a slightly crisp texture at first.

    He also liked it freshly made, although the recipe says leave it for 2-3 months before eating.

    Whichever way you like it, it’s a brilliant recipe. All done in a few minutes (I bottle mine immediately it’s mixed) and no stink of vinegar!

    One thing is for certain, Christmas ham isn’t the same without it. Happy cooking everyone.

  2. Jill Honeybun
    Jill Honeybun says:

    Dear Duncan,

    I forgot to say that in my view the sugar is essential. By adding the sultanas, there is no need to cook at the end of 3 days as you said – the sultanas soak up all the juices. Can you add this for me please. Thanks, Jill (New Contributor)

  3. Duncan
    Duncan says:

    Hi Jill,

    Glad you found us 🙂 The variation above by my wife, Suz, was based on the one found on your website, but Suz replaced the sugar with ripe pears and fruit juice to allow us to make a sugar-free version suitable for diabetics. It still worked well as we ate the original batch last Christmas and excellent it was!

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