Create a spice bag by cutting a small square of cheesecloth and place the sage leaves, coriander and black pepper into the center, tying off with a string.
Combine all the other ingredients in a large saucepan and then add the spice bag.
Bring mixture slowly to a boil, reduce heat and then simmer uncovered for 2 to 3 hours, stirring occasionally.
The chutney is finished when it is reduced to where when a spoon is run through it, the mixture stays parted so you can see the bottom of the pan.
Allow the chutney to cool slightly and then put into sterilized jars. Keeps in refrigerator for 6 months.