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Export 11 ingredients for grocery delivery
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.
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