(makes over 1 litre)
1tbsp olive oil
500g red onions - peeled and chopped
500g apples - peeled, cored and chopped
300ml red wine vinegar
200g dark brown soft sugar
1tsp ground cinnamon
1/2tsp ground nutmeg
1/4tsp ground allspice
1/4tsp cayenne pepper or chilli powder
1 pinch salt
In a large saucepan, heat the olive oil gently and add the onion.
Cook over a low heat till soft and nearly caramelised, stirring occasionally. Do not let the onion brown; instead, cook till soft and translucent.
Add all remaining ingredients. Bring to the boil, reduce heat, and cover. Simmer for 30 minutes, stirring frequently, until the apples are tender.
Immediately spoon the chutney into hot, sterilised jars and seal. Once cooled, store in a cool, dark place. After opening, the chutney should easily keep 3 to 4 weeks in the fridge.