-
1
Wash the jars, lids, and bands in hot, soapy water.
-
2
Rinse well.
-
3
Dry the lids and bands, and set aside.
-
4
Place the jars in a boiling water canner or a 15- to 20-quart pot fitted with a canning rack and a lid.
-
5
Fill the pot with water and bring to a boil over medium-high heat.
-
6
Boil for 10 minutes, then turn off heat.
-
7
Keep the jars in the hot water until ready for use, removing one at a time as needed.
-
8
Combine all ingredients in a medium saucepan and bring to a boil over medium heat.
-
9
Let cook, stirring occasionally, about 30 minutes, or until reduced by 1/3.
-
10
Continue cooking, stirring frequently to make sure chutney does not burn, until chutney is syrupy, another 10 minutes.
-
11
When chutney is ready, remove the jars from the hot water with a jar lifter, letting excess water drip off.
-
12
Bring water in the canner back to a simmer (about 180 degrees F) for processing the packed jars.
-
13
Remove chutney from heat and fill the sterilized jars, leaving a 1/2-inch headspace.
-
14
To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the chutney while rotating the jar; repeat 2 to 3 times for each jar.
-
15
Wipe the rim and threads of each jar with a clean, damp towel.
-
16
Place the lids on the jars, checking that the sealing compound is centered.
-
17
Fit the jars with bands and tighten just until resistance is met.
-
18
Check that water in the pot or boiling water canner is at a simmer (about 180 degrees F), and set the jars in the canning rack.
-
19
(The jars must be covered by 1 to 2 inches of water.
-
20
Add additional boiling water as necessary.)
-
21
Cover the pot with a tightfitting lid and bring to a rolling boil over medium-high heat.
-
22
Process the jars for 10 minutes at a gentle but steady rolling boil.
-
23
(Begin calculating the processing time once water is at a rolling boil.
-
24
Check occasionally that water remains at a steady boil.)
-
25
Once processed, remove the jars with the jar lifter and set upright, 1 to 2 inches apart, on a dry towel.
-
26
Do not retighten the bands; let cool at least 12 hours.
-
27
After the jars have cooled, check for a seal by pressing the center of each lid.
-
28
If the center is concave and does not flex, remove the band and try to lift off the lid with your fingertips (dont pull too hard).
-
29
If you cannot lift the lid, there is a good vacuum seal.
-
30
If the lid pops off, your jar did not properly seal.
-
31
Eat the chutney within two months.
-
32
To store properly processed jars, wipe each lid and jar with a clean, damp cloth (the bands dont need to stay on for storage), label the jars, and store them in a cool, dry, dark place.
-
33
Unopened jars can be kept up to a year when stored properly.
-
34
Once opened, keep in the refrigerator and use within two months.
