With a sharp, tangy flavour this chutney is perfect with cheese and cold meats.
Makes approximately six 380ml jars
450g onions, peeled and chopped
4lbs cooking apples, peeled, cored and chopped
1 tbsp ground coriander
1 tbsp smoked paprika
800ml malt vinegar
Place all the ingredients into a large pan and bring to the boil. Do not cover the pan.
Simmer for up to two hours, stirring occasionally to stop the chutney from sticking to the bottom of the pan.
Once the chutney is quite thick and sticky transfer it into sterilised jars and seal.
When the chutney has cooled, store it in a cool dark cupboard for three months before eating.