In nonreactive pot over medium heat, heat the vinegar & sugar, stirring until the sugar dissolves. Add the remaining ingredients. Simmer for about 35 minutes, stirring occasionally until the chutney thickens.
Remove the cinnamon stick. Pack the chutney into pint or half pint mason jars leaving 1/4 inch headspace. Close the jars with 2 piece caps and process the jars for 10 minutes in boiling water bath.
Store the cooled jars in cool dry dark place.
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|Serving Size: 1 Serving (2110g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 22 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 1408.6mg||49 %|
|Potassium 4067.3mg||107 %|
|Total Carbohydrate 732.9g||216 %|
|Dietary Fiber 23.2g||93 %|
|Sugars, other 709.7g|
|Protein 13.7g||20 %|
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Calories per serving: 2915
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