Need a silly easy recipe for refined sugar free chutney? Look no further…
When I returned from a year of living in Cambodia in 2006, it was with a very heavy heart. I was down and out and ridiculously vulnerable. I worked briefly for my friend’s (now ex) husband which did not end well. Then I worked for a year for a man who was essentially the male version of Meryl Streep’s character in The Devil Wears Prada.
Yes. He was that bad!
He’d come into the office the morning after watching The Apprentice thinking he was Lord Al. Firing people left, right and centre over the silliest things. I was one of his right hand wo/men, and stood on the correct side of him. Until I dared to disagree with him that is, then he turned on me quicker than milk left in the blazing sun. We were on a jolly up in a foreign country. It was the catalyst for my second mental breakdown, hitting rock bottom and turning my life around. I guess in a way I have a lot to thank him for.
You might be wondering what all this has to do with refined sugar free chutney?
After I was eventually freed from that particular toxic environment I couldn’t face getting another job. So I set up my own business making dips and chutneys from my little kitchen in Streatham. Having recently gone refined sugar free (this was 2007) I wanted to create food that would appeal to people eating like I was. Alas, it was way ahead of it’s time, and ended up bankrupting me. You live and you learn though, and I genuinely would not change a thing.
Life lessons like that sometimes take, well, a lifetime to gather. In the year that followed they were plentiful and shaped the way I now think. Especially when it comes to money. This might sound silly to some, but if you aren’t taught financial well being at a young age it can have devastating consequences. More on that topic another time.
Just like all my other recipes, this is also low in natural sugar. Regular readers will know by now that nothing winds me up more than someone calling a recipe sugar free only for it to be loaded to the hilt with sugars and sweeteners. Most food in it’s natural state (fruit, veg, grains, nuts…) contains some form of sugar. If you aren’t adding any to your recipe you wouldn’t call it sugar free you would say no added sugar.
I’m sharing a small batch recipe here, but it lends itself marvellously to being made in a bigger batch. I once turned 200kg of onions into 500 jars for a trade show. My friend said the house smelled like pickled onion monster munch and refused to sleep on our couch in case the scent never came out of his clothes. Oh how different things are now, eleven years later with three children to keep me busy.
What you’ll need to make a small jar of my refined sugar free chutney
A clean 350g jar, you can sterilise it if you wish
Small lidded saucepan
1/2cup or 120ml vinegar
(I’ve used raw organic cider vinegar here but balsamic also works wonderfully)
1/4cup or 35g sugar
(I’ve used organic coconut blossom, but muscovado works great too. You could use honey, but I feel that cooking honey for this long would be a waste of all the gorgeous nutrients. You could also use maple syrup or coconut nectar)
– chop your onions any way you wish and place them in your saucepan
– sprinkle over the sugar
– pour over the vinegar
– place on the highest heat for about 30 seconds, then turn down low and put the lid on your saucepan
– simmer for one hour, checking in every 10 minutes or so and stirring to ensure it’s not getting burnt
– add a small drop of water to loosen the chutney if it does start getting a little bit stuck to the pan
– allow to cool and decant into your glass jar, keep in the fridge
– wow all your friends at barbecues with your home made condiments
– this is a perfect accompaniment for burgers. Check out my trio of easy home made burgers