1.4kg (3lbs) cooking apples, peeled cored, finely chopped
375gr (12ozs) light brown sugar
600ml (1pint) cider vinegar
1 ½ teaspoons of salt
1 ½ teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cloves
1 medium onion finely chopped
125 grs (4ozs) stem ginger in syrup finely chopped
125 grs (4ozs) sultanas
Grated peel and juice of ½ lemon
In a large saucepan, bring apples, sugar, vinegar, salt and spices to a boil, stirring well. Reduce heat; simmer for ten minutes. Add onion ginger and syrup, sultanas, lemon peel and juice. Increase heat; bring to a boil. Reduce heat; simmer for 1 hour or until thick and golden brown. Stir often.
Ladle hot chutney into hot jars. Leave to mature for 1 month.