Boil all the ingredients, except the vinegar, slowly for 2 hours. Stir frequently to avoid scorching. Then add the vinegar and boil 10 minutes.
The chutney will keep well in the refrigerator, or you may process.
To process, pack the chutney into clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling water bath canner for 10 minutes.
Wine Pairing(s)
Adelaida SLO Zin
Lapis Luna 'Shoup' Zinfandel
Mazzocco Zinfandel
Rosenblum 'Appellation Series' Zinfandel
Michael David Phillips 'Old Vine' 7 Deadly Zins
Norman 'Old Vine' Zinfandel
Chateau Souverain Zinfandel
Seventh Moon Zinfandel
Montevina Zinfandel
Estancia 'Keyes Canyon' Zinfandel
Calories From Fat 13 Protein 5 Total Fat 1 Carbohydrates 710
Calories 999 Dietary Fiber 14 Calcium 918 Iron 15 Sodium 268 Vitamin A 390
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