Treat fruit with Fruit Fresh to prevent darkening. Rinse and drain. Combine all ingredients in a large saucepot. Simmer until thick, about 1 hour and 15 minutes, stirring frequently. Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met – fingertip tight.
Process 10 minutes in a boiling-water canner.
Yield: About 10 pints
Servings: 16 half pint and quarter-pint jars
Time to Prepare: 2 1/2 hours, including canning
Submitted By: Betsy
Original Source: www.homecanning.com
My favorite chutney- relatives specifically request that I bring this chutney to family gatherings.