Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
Turn the apple chutney into sterilised jars, seal and cool.
Store your jars of delicious apple chutney in a cool, dark cupboard for two to three months before eating.