500 g cooking apples, peeled and cored
250 g onions, peeled and chopped
250 g sultanas
250 g brown sugar
1 tsp salt
600 ml pickling vinegar
Mince the apples and onions or chop very finely.
Put all the ingredients in a large saucepan and cover with a lid and cook for 20 minutes until soft.
Stir and cover and cook a further 20 minutes.
Heat some jam jars in the oven.
When the chutney is ready, spoon into the hot jars and cover with parchment paper and a lid. Label and date the jar.