How to boost flavor of low-sugar chutney?

Thanks for all your suggestions.
This chutney is divided in half, part each for my friends' dinner and part for home use.
Made a snack last night from the home batch, separated in 4 parts and added: salt, fresh lime juice, cinnamon, all 3.
(HalfPint, I was channelling science-experiment or obsessive recipe testing mode.)
The sample with all 3 was the best, so I will repeat that for the gift.
Thanks again, Nancy

I would increase the 'sweet' spices, like cinnamon or cardamom. I don't know what recipe you are using so it's hard to know what to suggest. I'm hesitant about adding a different sweetener because to the science geek in me, honey and the like are just different forms of sugar. If someone has to limit the sugar in their diet, there's no advantage to using honey.

You could add some honey to boost the sweetness, and also add a nice earthy depth. At the same time, adding some acid in the form of simple fresh lime juice would balance the additional sweetness and brighten the flavors. It's that brightness, the immediate zing on the palate that I suspect is actually the missing ingredient. You're not trying to make it taste like lime chutney, of course, rather to elevate a complex batch of flavors that can tend to settle into the background without a bright flavor to open the door. So to speak.

Hi! Salt, vinegar, or wine could help, but if it's the sweetness that's lacking—maybe some additional fruit? What type of chutney is it?