Chunky apple, chilli and sultana chutney
- 450g apples, cored and chopped
- 200g red onions, chopped
- 350ml cider vinegar
- 200g brown sugar
- 15ml chilli flakes (optional)
- 2 bay leaves
- 2 cinnamon sticks
- 100g sultanas
Place all the ingredients in a large pot and cook over a medium heat until thick and syrupy, about 35 minutes.
Allow to cool completely before transferring to sterilised airtight containers. The chutney can be stored in the refrigerator for up to a month.
Serve with apple and potato bread with caraway seeds (see recipe).