This chutney is delicious with bread and crackers, in cheese sandwiches, or added to sauces or curries.
My British friend taught me how to make chutney, and I added dried cranberries and grapes. I only used half the amount of sugar as the original.
Let it simmer over low heat for an hour and a half. If you are using gas, it might be faster. Make sure you sterilize the jars and fasten the lids tightly.
Enjoy Japanese food around the world.