heavy pot stir together all ingredients.
Bring to boiling; reduce heat.
Simmer, uncovered, about 1 hour or until thickened, stirring occasionally.
Credit: Jason Donnelly
Ladle hot chutney into hot clean half-pint canning jars, leaving a 1/2-inch headspace.
Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling).
Remove jars from canner; cool on wire racks.
Serving tip
This robust, savory chutney has just a hint of cardamom flavor.
Serve it alongside pork or chicken to make a simply prepared meal special.
2,000 calories a day is used for general nutrition advice.
