Averie Cooks

-1 Place all ingredients except molasses and salt in a large pot.
-1 Bring to a boil over medium-high heat, stirring to combine.
-1 After mixture has come to a boil, put a lid on the pot but keep it ajar with a few inches of opening for steam to escape. Allow mixture to boil quite rapidly for about 30 minutes. I did not check on the mixture or stir it during those 30 minutes. I left it alone to boil.
-1 After 30 minutes, if desired, add molasses, bourbon, salt to taste (I didn’t salt it), and stir to combine.
-1 Allow mixture to boil uncovered for 5 to 15 minutes, or as long as desired so that the liquid volume has reduced by at least half, or has reduced to desired level. It will not get thick like a sauce; but it will have reduced.
-1 Transfer mixture to heat-safe jars or containers. I filled two 12-ounce jars to the brim. To make filling the jars less messy, I first poured the chutney from the pot into a large glass measuring cup, then filled the jars.
-1 Allow jars to cool on counter before putting lids on and refrigerating. Chutney will keep for at least 2 weeks in the refrigerator. Although it’s possible to can this with a water bath, I did not and don’t know how long the processing time is. I’d follow similar processing times for canned or stewed tomatoes. I have frozen the chutney in re-purposed plastic butter and yogurt containers for about 1 month, thawed when ready to eat, and it was just as good as fresh.