Total Calories: 555
In a 3-quart kettle or large deep skillet, place all ingredients except hot pepper sauce stir. Bring mixture to a boil reduce heat to low and cook, stirring frequently, until mixture is thick and onion is transparent, about 45 minutes. Stir in hot pepper sauce if desired.
Cool completely. Transfer to smaller containers. Cover and refrigerate 12 hours before using. Refrigerate leftovers. Mixture keeps well in the refrigerator or freezer up to 3 months.
Delicious served with ham, hamburgers, grilled ribs, beef roast, or with cream cheese and crackers as an appetizer.
NOTE: Reduce mustard seeds to 1 tablespoon if you prefer a less crunchy chutney.
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