If you want to keep your chutney for a few years, it will evaporate through the cellophane tops, no matter how good a vacuum seal you get. I use recycled jam and marmalade jars for jam and chutney, the kind which take screw top lids from Lakeland. These are lined with plasticky rubbery stuff so don't corrode as bare metal does. Other companies sell lids too - I think it's worth the cost of replacing any misshapen lids or you don't get a good seal with damaged lids. Using recycled jars makes the cellophane covers a problem, as most jars with jam from shops comes in screw top jars and you don't always get a good cellophane seal with them.
For sterilising the jars, I soak/wash mine in very hot water then dry and fill them. Jam in particular is lethally hot so any bugs which could survive that will be impressive. Chutney isn't quite so hot, but I have never had a single problem with chutney going off (or jam except with ill-fitting lids a while back). My mum always warmed her jars in the bottom oven of the Aga, but they weren't especially hot - I always assumed it was to equalise temps so the jars didn't break, rather than to sterilise them. Bottling on the other hand does require total sterility.