In a large bowl mix molasses, eggs, sugar, spices and Old Farmhouse Chutney.
In a saucepan mix corn meal and salt.
Gradually stir in milk, whisking constantly to prevent lumps, cook over medium heat,
and bring to a boil stirring constantly. Reduce heat to medium-low and stir until mixture becomes thick, about 7-10 minutes.
Remove from heat, add butter and stir until melted.
Gradually add hot mixture to egg mixture, whisking constantly.
Pour pudding into a greased 8-inch square baking dish or a 1-quart casserole dish.
Bake Indian pudding in a water bath at 300 degrees F for about 60-75 minutes or until pudding has set.