Instructions

1. Peel and core the apples, then coarsely chop.
2. With the exception of mint, add all the ingredients into a large, heavy-based saucepan. Bring to the boil, then cover and simmer for1½ hours on low heat. Stir occasionally.
3. Chop the mint, add to the jam. Cook uncovered for another 15 minutes until you get a thick sauce.
4. Pour the chutney into
5. >
6. >
7. >sterilized jars and store these in a cool place. After opening a jar, keep it in the fridge.