1In 3-quart saucepan, mix all ingredients. Heat to boiling over high heat, stirring frequently.
2Reduce heat to medium. Cook 25 to 30 minutes, stirring occasionally, until thickened.
3Cool at room temperature 30 minutes, then refrigerate at least 2 hours. Chutney will thicken more as it cools. Store in refrigerator up to 2 weeks.