In a medium saucepan, cook all ingredients over medium heat until mixture has darkened and thickened, 45 minutes to 1 hour. Chutney should be thick enough that when a spoon passes through it, the bottom of the pan can be seen for a few seconds.

Using a potato masher, mash mixture to desired consistency. Remove from heat.

Transfer chutney to sterile glass jars, and seal while hot, or store in an airtight container in refrigerator for up to 2 weeks.