Instructions: In large non-aluminum saucepan, combine all ingredients. Cook slowly until thick, about 40 minutes, stirring occasionally to prevent sticking.

Ladle hot chutney into hot jars, leaving 1/4-inch headspace. Adjust lids. Process 10 minutes in boiling-water canner. Remove jars from canner and let cool.

Press middle of each cap. If it doesnt bounce back, jar is sealed. If jar doesnt seal, either store chutney in refrigerator and use soon, or reprocess using new lid.

This recipe yields about 7 pints.

Yield: 7 pints

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