Combine all ingredients in a pot, bring to the boil then reduce heat and simmer, stirring occasionally, for 1-1 1/2 hours until thickened.

Sterilise jars by scalding with boiling water or running through a hot cycle in a clean dishwasher. Dry by standing upside down in warm oven.

When cooked, pour chutney into hot jars (pouring hot chutney into cold jars will make the jars crack), seal, cool and store in fridge.