In a large hot pot, gently cook all the spices to release its aroma.
Then add the diced apple, onion, ginger and apple cider vinegar, and bring to the boil, stirring occasionally.
Then add the remainder of the ingredients and let the mixture stew on low heat till all fruit has softened and the liquid has thickened.
Stirring occasionally to prevent burning.
Chutney is ready when it's a thick jam consistency.
You can also run a scoop a small amount and when cool run your finger through it. If it leaves a clean line and stays there, then its ready. If it starts running, then you will need to cook it for longer.
When chutney is ready, let it cool for a bit so it's easier to handle.
Pour chutney in sterilised jar with a airtight lid and store in a cool dark place.
Chutney, unopened will last for up to a year stored in a cool, dark spot.
Once opened, chutney should be stored in the fridge and consumed within a month.
I chose green apples, as I like a little tartness to it, feel free to use a sweeter apple if you prefer.
Be sure to pour chutney in warm or room temperature jars, as cold jars may crack from shock of the heat from the hot chutney.
*Nutrition information is approximate and is meant as a guide only*