Chutney tends to be very high in calories because it uses a ton of sugar to balance out the tangy vinegar and hot from peppers. I tried making peach chutney with Splenda and it worked perfectly. No one could even tell the difference.
I served it on grilled pork tenderloin, which was a great match.
1/3-cup cider vinegar
10 packets of Splenda
½ medium Vidalia onion – diced
½ sweet red pepper- diced
1 jalapeno- seeded and diced finely
2 cloves of garlic grated
2 T. grated fresh ginger
Handful of raisins
Pinch of salt
3 large peaches- peeled and cut into small wedges
Put the vinegar and Splenda in a pot and Bring to boil. Add everything except the peaches and reduce to simmer for 10 minutes. Add the peaches and continue cooking for ten minutes.
Can be served warm or cold.