APPLE CHUTNEY

I thought I had made enough chutney for the season ...there has been tomato chutney, rhubarb chutney and green tomato pickles. This morning I prepared apple chutney. I peeled and roughly chopped 1 .5 kg of firm apples along with 2 large onions. These were then placed in a large saucepan along with 750gm of raw sugar, 1 and 1/2 cups of sultanas, 1 tbs of salt, 1 dsp of whole cloves in an enclosed tea diffuser, a good pinch of chilli powder, 2 skinned tomatoes and finally 750 ml of brown malt vinegar. Combine all ingredients stirring with a wooden spoon over a low heat until sugar is dissolved. Simmer uncovered for 2 and 1/2 hours or until chutney is thick. Pour into hot sterilised jars and seal.