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This chutney is perfect in the summer.
14 to 16
, (2 kg), peeled, pitted and chopped
4 to 6
, (500 g), peeled, cored and chopped
, (golden ones keep the chutney's colour light)
, (or more, less or none)
- In a large pot, combine all the ingredients and bring to a boil over high heat. Reduce heat to medium and simmer the chutney, stirring often, for 30 to 45 minutes or until thickened. Have a taste, and add more sugar if you’d like.
- As the mixture cooks, lower the heat and stir more often to prevent burning and scorching. Pour into clean, hot canning jars and cover with clean new lids.
- Process in a boiling water bath for 10 minutes. Remove from hot water and let cool until lids snap shut. Any jar that hasn’t sealed should be stored in the refrigerator.