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

•    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)
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.