In a small, heavy, nonreactive pot, combine all of the ingredients except the sugar. Stir well and bring to a boil over high heat. When the mixture begins to steam and bubble at the edges, turn the heat to low and let the chutney simmer for 10 minutes. Stir in the sugar, return to a simmer, and cook, uncovered and stirring very often, until the mixture is the thickness of chunky jam, 15 to 20 minutes. Pour the chutney into a clean 1/2-pint (1-cup) jar and let cool a bit before using or storing.