750 g brown sugar
2 tspn ground ginger
1 tspn ground cinnamon
1 tspn ground cloves
2 tspn salt
1 tspn dried chili flakes
3 c cider vinegar
2 apples, peeled, cored and chopped
3 onions, peeled and finely chopped
Place the chopped fruit into a large non-reactive pan with all the other ingredients and bring to a boil stirring frequently.
Boil quite vigorously for about 60 to 90 minutes or until the chutney is thick enough. This can vary depending on how juicy the fruit you are using is.
Bottle immediately into sterilised jars, seal and store in a dark pantry.
This chutney keeps well and the flavour matures over time…delicious with cheese, on rissoles, with lamb.
Good also to add to casseroles, sauces etc.