Combine all the ingredients in the stockpot in the order listed. Bring to a boil, then reduce heat to a simmer. Cook the mixture, stirring frequently, until it's very dark and thick, at least 3 hours.
While the mixture simmers, clean and sterilize the jars, lids, and bands. I use the dishwasher with hot dry to sterilize the jars and hand wash the lids and bands.
When ready to can, fill a large canning pot about half full and bring to a boil. A few minutes before you are ready to fill the jars, put the lids in a hot water bath to finish sterilizing. Pack each hot jar with the hot chutney, leaving ¼ inch headspace. Wipe the rims clean and place a hot lid on top. Twist the band on just until finger tight, not too tight. Put the jars in the stockpot with enough water to cover the jars 1 inch.
Process for 10 minutes, then carefully lift out the jars and place them on a heat-resistant surface with a towel underneath. Allow to rest and cool for 24 hours, then store in a cool dark place. Allow to ripen for 2 months before using. (Note: If any jars do not seal, you can repack the chutney into sterile jars and lids then reprocess, or put them in the refrigerator.)