and brown mustard seed into a large pot over medium heat. Bring to a boil
and stir until the brown sugar has dissolved. Reduce heat
and simmer the chutney until thickened
1 to 2 hours
stirring occasionally to keep chutney from burning on the bottom.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot
sterilized jars
filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids
and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat
then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil
cover the pot
and process for 15 to 20 minutes
or the time recommended by your county Extension office.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface
several inches apart
until cool. Once cool
press the top of each lid with a finger
ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
dark area. Any uncanned chutney can be refrigerated or frozen.
