Ingredients
900ml/1½ pint malt vinegar
450g/1lb light soft brown sugar
900g/2lb cooking apples, peeled, cored and roughly chopped
450g/1lb onions, chopped
225g/8oz raisins
25g/1oz English mustard powder
25g/1oz ground ginger
2 tsp yellow mustard seed
2 tsp mild curry powder
20g/¾ oz salt
1 tsp cayenne pepper
110g/4oz walnut pieces

Method
1. To make the chutney: put the vinegar and sugar into a large pan and bring to the boil. Add everything but the walnuts.
2. Bring back to the boil. Cook, stirring more regularly as it thickens, until it is well reduced and thick - remember that it will thicken even more once cold.
3.To preserve: stir in the walnuts, spoon into warm sterilised jars and seal with vinegar proof lids. This will keep for up to 1 year.
(Makes approx 5lb/100 tbsp)