"Try it on sandwiches, too." Peaches and preserved ginger combine with raisins, garlic, onion, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. "This chutney closely resembles imported Indian chutneys and is good with all curry dishes," says Shana. "It is also great with cream cheese and crackers." Mango Chutney. SunFlower
This cilantro-based chutney preps in minutes. Just add fresh lemon juice, a small green chili, peanuts, salt, garlic, and fresh ginger and process until smooth. "This is an amazing sauce," raves TOELESSINCA.
As Sally said you can use sweeteners in chutney to give a sweet taste but in making traditional chutneys you need to balance salt, sugar and vinegar to produce a medium that is hostile to the growth of bacteria when stored at room temperature so I am not sure sweetener would forfill that function.
Lower heat and simmer 20 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney has thickened. Remove from heat and let cool. Store in a glass mason jar or airtight container in the refrigerator up to 3 weeks.