Put all of the ingredients into a large pan and cook gently to a soft mush, about 1-1/2 hours. Add the walnuts.
Pack into sterilized jars.
Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep the chutney for at least one month before using it.
From: Ellie Collin, Prodigy ID# CMKD93F.
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