Put
into a non-aluminum, heavy based saucepan with all the remaining
ingredients, first breaking off and discarding stems of chilies
and shaking out the seeds.
Bring
to the boil, stirring, and cook over low heat until thick, about
1 1/2 hours.
Use a
heat diffuser if necessary to keep chutney from scorching at
base of pan.
Fill
hot sterile jars and cover with non-metal lids.