Before you put your chutney in the jar, make sure you use clean, sterilised jars. This will prevent bacteria from getting ...

Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months.

the chutney is ready. Turn into sterilised jars, seal and cool. Store in a cool, dark cupboard for two to three months before eating. To clean the jam jars, preheat the oven to 140C/275F/Gas 1.