Can be made a week or more in advance and stored in refrigerator. Freezes wonderfully and keeps a long time.
Wonderful with turkey, pork, spread on pate (especially a country pate), and on sandwiches. —ellenl
Combine all in large pot. Cook over medium-high heat, stirring occasionally, till comes to a gentle boil.
Reduce heat and simmer gently, stirring occasionally, more toward end until the fruit is tender and the chutney is the consistency of a salsa, about 35 mins. Add more water if necessary. Cool and store.