Apple Chutney

My friend Rachel found this recipe in a National Trust cookbook, so it's good old fashioned English food! I was given a huge bag of windfall cooking apples by a colleague at work, a great perk of living in the countryside! I love that people around here tend to share their surplus fruit and veg they've grown, and the jams, jellies and chutneys they make with the autumn produce. It all feels very 'Good Life'!

Cliveden Apple Chutney

225g onions, peeled & finely chopped
700g cooking apples, peeled, cored & roughly chopped
600ml malt vinegar
350g soft brown sugar
100g saltanas
15g mixed spice
15g sea salt
1 teaspoon ground ginger

Cook the onions in boiling water for 5 minutes to soften them, then drain. Place all the other ingredients in a large pan, and add the drained onions. Bring to the boil very slowly, stirring continuously until the sugar has dissolved. Simmer uncovered for 1 1/2 - 2 hours, until thick, stirring frequently to prevent sticking. 
Pour into warm, sterilized jars, seal and store for at least one month before using.