[mushroom]

That would be more of a pickle IMO.  Sugar is part of the preservation process in a chutney.

Yeah, figured as much   oh well...
I do make 'chutney' but I called it 'chutney' because I don't know what the hell i'm talking about. I make an aubergine chutney with onions, vinegar, brine and aubergines. But I can't get the consistency like a chutney because of the lack of sugar, drat

[John]

Sugar has a preservative effect as David says. Something about killing bacteria through osmosis - the sugar sucks the water out of the bacteria's cells.

Vinegar is also a preservative (the acidity?) and chutneys combine both effects. I think if you reduce the sugar you will find it doesn't keep.

Val made some cranberry sauce that had vinegar in and so reduced sugar - far tastier than the shop bought stuff where all you can taste is sugar. I've just checked and it's on the site, She made the last batch with red wine vinegar instead of white and the only criticism I'd make is a little heavy on the cloves. But I ground them....

Cranberry Sauce Recipe

Also - try this Hot Aubergine Chutney

[WG.]

I am half-way through my first attempt at making paneer so I will report later.

The paneer was a qualified success.

Success : It worked.  It stayed together when fried.  I liked it.

Qualified : You don't get much for 2 litres of milk.  Mrs G didn't like it.