Instructions

1. Peel, core and the dice the apples, peel & roughly chop the onion. Zest the mandarins, squeeze their juice out then chop the flesh coarsely. Put aside the juice.
2. Put everything into a large, heavy-based pan, bring to the boil, cover and simmer gently at a very low temperature for about 1 hour, until you get a thick, sticky jam.
3. Spoon the chutney into cold, sterilized jars and seal well.
4. Store in a cool place, and then in the fridge after opening.