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Combine all the ingredients for the chow chow in a large heavy-based saucepan. Bring up to simmering point and simmer, uncovered, on a low-medium heat for 30 minutes, stirring frequently. If it looks too wet, turn up the heat and simmer for another 10 minutes until the mixture reduces. Keep stirring to prevent sticking.
Remove from the heat and leave to cool.
Sterilise your jars for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
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