(makes one 300ml jar)

3 good-sized onions, chopped
4 JAZZ™ Apples, cored and chopped
150g dark sugar
1 thumb of ginger
80ml apple cider vinegar
A squeeze of one lime
1 tbsp garam masala
1-2 tsp salt
1 cinnamon stick
Cook the onions down on a low heat until sticky sweet. Add in the JAZZ™ Apple, dark sugar, ginger and apple cider vinegar, lime, salt and 100ml of water and boil until the sugar has dissolved.
Simmer for 2 hours on a low heat, stirring regularly to stop the chutney sticking to the pan.
Pour into sterilised jars, seal and cool. Store in a cool, dark cupboard for two to three months before eating.