Well, this is a bit of fast cooking for the guys - heres my way of using up windfalls from the big apple tree.
Take 1lb of strong onions, peeled and very finely chopped
Put them in a steel pan JUST cover with water.
Bring up to the boil and then simmer gently for 5 minutes until soft
While thats going on peel and core the apples - sling any bruised bits. You want 3lb of chopped stuff. Chop it finely, Put the apples into 2 pints of cider vinegar as you chop em . Malt vinegar is cheaper and works fine if you like it that way it makes a stronger taste
Drain off any excess water from your onions and put in the apples in vinegar.
And a pound and a half of Muscavado sugar (raw demerara if you can't get muscy), 6oz of sultanas,
Add 1 tsp of sea salt and half a teaspoon of cayenne. Then grate a couple of fingers of fresh root ginger (an ounce or two) into the mix.
Stir on a low heat until all the sugar has dissolved.
Then bring to a hot fast boil,
Lower the heat and simmer the snot out of it (at least two hours till its gloopy)
Heat jars in the oven,
fill with warm chutney ( a ladle and jam funnel comes in really handy here)
Seal well and leave for three months or so to mature (if you can wait - its pretty good now though)
Thats it - quick rough bloke cooking with a nice sharp tangy result - goes well with some rough bread and cheddar
