Combine all ingredients in a large dutch oven; bring to a boil. Reduce heat and simmer, uncovered, until thick, stirring frequently. Cool; pour into airtight container. Can be refrigerated up to 2 months.
This can be canned by thourougly heating pint jelly jars. Spoon hot chutney into jars. Seal as directed in canning instructions that come w/ canning jars.
Originally Submitted
11/1/2009
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