If you followed the recipe accurately, using enough vinegar and cooking for the correct length of time, I don't see how the chutney could carry a 'food poisoning' agent. It's not like preserving something such as fruit in kilner jars, where food poisoning is an ever present danger, especially if the seal has failed. Preservation of foods in vinegar, sugar, salt and high temperatures with an airtight seal is pretty foolproof.
I have to say that, given you only ate it once, it's far more likely that whatever you ate with it - meat, cheese, fresh salad, boiled eggs or whatever, is where your food poisoning actually came from.