1. Grind the whole allspice, whole black pepper, and black cardamom seeds. In a large saucepan over high heat, combine all the ingredients. Bring to a boil. Reduce heat and simmer until mixture has thickened to form thick syrup. Then simmer for 60 more minutes. Stirring often toward end of cooking to prevent burning. 2. Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney. 3. Remove the cinnamon sticks and ladle into hot sterilized jars until 1/4 inch from the top. 4. Seal with lids and set the jars in a pot of hot water bath for 20 minutes. 5. Label and store in a cool dark place for 3 weeks at least for flavors to develop. 6. Makes 8-9 1/2 pint jars. ---------------------------------------------------------------------------
Nutrition
Ingredients
