Unless you're planning on freezing the chutney, it should be processed. I would do a bit of looking around to see whether a boiling water bath is sufficient. (I think it should be; iirc it has to do with the acidity of what you're canning. We only ever boil our jams and jellies. Some foods, though, need to processed in a pressure canner and that's a whole complicated thing.
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timeasmymeasure
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Date: 2010-09-27 12:17 am (UTC)