Mr Misky loves chutney, but commercial chutney is tipped heavily toward sugar on the diabetic is-it-ok scale. I came up with a combination of tropical fruit, chilli pepper and tartness using lemon and vinegar so that no sugar whatsoever is required. NO sugar! And it’s very tasty, too. This version will make you a bit hot under the collar, so if you’re sensitive to spicy food, you might want to reduce the cayenne pepper and chilli flakes.
Combine the whole of this list into one large non-reactive pot (non-stick Teflon would be good). Over low heat, cook and stir until the mixture turns into a sticky, chunky, jammy mass (30-45 minutes).
Sugar-Free Pineapple and Mango Chutney
1 lemon (zest and juice, approximately 55g)
1 garlic clove, thinly sliced
15g fresh root ginger, peeling and finely chopped
260g cubed fresh ripe mango (1” square cubes)
260g cubed fresh ripe pineapple (1” square cubes)
20ml white wine vinegar
generous pinch of flaked salt
1/2 teaspoon black onion seeds
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne pepper
generous pinch of mixed spice
1/8 teaspoon curry powder
1/4 teaspoon chilli flakes
Decant into a 250ml sterilised glass jar, seal and cool to room temperature. Store in the fridge to prolong shelf-life.