Mark Hix's Apple Chutney

This is an easy chutney to make and any variety of dessert apple with do, the apples must however be firm and fresh.

1. 1

   1. Peel, core and chop the apples roughly into 1cm chunks.
   Put into a heavy-base saucepan with all the other ingredients and bring slowly to the boil, stirring occasionally to encourage the sugar to dissolve.
   2. Simmer for about 30-40 minutes until the apples are disintegrating, then remove from the heat. The liquid
   should be thick and syrupy by now. If not, strain it into another pan and boil down to reduce and thicken, then pour back over the apples.
   3. Tip into a clean bowl, cover and leave to stand in a cool place for 2-3 days, stirring every so often. Then transfer to sterilised kilner or other preserving jars, seal with vinegar-proof lids and store in a cool place.
   4. Refrigerate once opened and use within 3-4 weeks.