Step 1

Combine all ingredients in a large, heavy pot; a Dutch oven works well, but avoid cast iron for this recipe.

Step 2

Bring to a boil for 15 minutes

Step 3

Turn heat down to medium-low and simmer gently for 45 more minutes

Step 4

Using a potato masher, mash up any remaining larger chunks - I like to see some chunks in the chutney that are smaller. The texture, when done, should mound up on a spoon. It will thicken from the green tomato pectin as it cools

Step 5

Ladle hot chutney into prepared jars. Leave 1/2" of headspace. Remove any air bubbles by sliding a knife or a toothpick around the edges of the jar.

Step 6

Wipe the rim of the jar with a clean cloth, and center the canning lid on the jar. Screw the band onto the jar until you feel resistance but not too tight.

Step 7

Place filled jars in the canner. Make sure they are completely covered with water. Cover canner.

Step 8

Bring water in the canner to a boil, and boil jars for 10 minutes.

Step 9

Turn off the heat, remove the canner lid, and leave jars in hot water for 5 minutes.

Step 10

Remove from canner with tongs and let cool. Do not tighten the metal bands.

Step 11

Let sit for a few hours on the counter to cool.

Step 12

As the jars sit, you will hear a metallic 'ping' as the jars cool. This is good - the canning process has created the proper vacuum seal to make your chutney last on the shelves. The lids of the jars will be slightly concave - you should not be able to push them down.

Step 13

Label and store jars.