Chutney

John just asked me for the chutney recipe... that is a swear word to me at the moment! Chutney seems to be the theme of the last couple of days: I managed to overcook the double batch I made yesterday, and it didn't taste right, so that is now on the compost heap. So I made a new batch today (bearing in mind it took me 2 hours to prepare it all yesterday, never mind the 4 hours of cooking...) and I HAVE TOTALLY BURNT IT. The house now smells even worse than yesterday. I'd put it on to simmer, and then went to do fillering in the bathroom, and forgot about the chutney. Oh dear. I will have to do it again when I have more lemons. Third time lucky! It is going to be the most expensive chutney ever made by the time I do it.
Anyway, it is a very nice chutney, and here is the recipe:

1.5 kg Cooking Apples
500g Onions
500g Sultanas
750g Demerara Sugar (or any sugar)
500ml White Wine Vinegar (or any vinegar 5% aciditiy or above)
Zest & Juice of 2 Lemons
1 Small Chilli
1 tsp ground Ginger
1 tsp ground Allspice
1/2 tsp Cinnamon
Pinch of Ground Cloves
1/2 tsp Salt
8 Peppercorns
1 tbsp of Mustard Seeds

1. Wash, peel, core and chop apples finely.
2. Peel and chop onions finely.
3. Put all ingredients into heavy bottomed pan and bring slowly to the boil. Stir till sugar is dissolved.
4. Simmer very gently, with bubbles barely breaking the surface, until the chutney has thickened, stirring every now and then, and not getting distracted by fillering. It is ready when drawing a spoon across the bottom leaves a definite track. This will take at least 4 hours.
5. Pot into sterilised jars, with plastic lined lids. (Sterilise jars, by washing them then putting in the oven at 160c for a few minutes. Leave them in the oven and use them while still quite warm. Boil the lids or rubber ring seals for 5 mins). Store in cool dry place for at least a month.