Combine all ingredients in a large bowl and toss to combine; refrigerate 8 hours or overnight.
The next day, pour mixture into a large saucepan; bring to a boil, stirring constantly, then lower the heat to medium-low. Cook, stirring occasionally, until thick, 40-45 minutes.
Meanwhile, submerge five 1-cup canning jars, along with their lids and ring bands, in a large pot of boiling water and sterilize over high heat for 10 minutes. Transfer sterilized jars, lids, and bands to a clean dish towel. Fill each jar with hot chutney, leaving at least 1⁄4" of space at the top. Wipe jar rims with a clean dish towel, place lids on jars, and secure ring bands.
Transfer filled jars to a canning rack; place rack in a pot of gently boiling water so that jars are submerged by at least 1"; let boil for 10 minutes. Transfer jars, set at least 1" apart, to a dish towel and let cool, undisturbed, for 24 hours. To test that jars have properly sealed, unscrew bands and lift each jar by the edge of the lid; if the lid holds, the jar is sealed. If it loosens, jar is not fully sealed, and chutney should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year.