Preparation:
Combine all ingredients in a large Dutch oven; bring to a boil, stirring frequently. Reduce heat and simmer, uncovered, 2 hours or until thickened, stirring often. Remove red pepper.
Quickly spoon chutney into hot sterilized jars, leaving 1/4 inch headspace; cover at one with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes. |
