1kg apples, peeled and chopped in small cubes
250g red onions, finely chopped
250g white onions, finely chopped
100g preserving sugar
250ml balsamic vinegar
10g fresh ginger, ground
300g cane sugar
1 tablespoon salt
2 teaspoons pepper
Cook the chutney.
Throw all the ingredients into a large pot and cook it gently for 1 hour covered, the last hour uncovered. Stir regularly to stop it sticking to the bottom of the pot.
Fill the jars.
Pour the chutney into warm jars and put on the lids. Turn the jars upside down and leave for 10 minutes. Turn the right way round and leave to rest for 4 weeks to mature.
Makes 2 x 500ml jars.