500 g cooking apples, peeled and cored
250 g onions, peeled
100 g raisins
10 g ground ginger
450 ml malt vinegar
220 g brown sugar
1 teaspoon mild curry powder
1 teaspoon prepared English mustard
a little cayenne pepper and salt to season
80 g walnut pieces

Coarsely chop the apples. Medium chop the onions. Place the vinegar and sugar in a large saucepan and bring to the boil. Add everything but the walnuts and bring back to the boil. Cook, stirring as it the mix thickens, until it is well reduced and thick. Stir in the walnut pieces. Allow to cool a little and then pour into warm sterilised jars and seal with vinegar proof lids. The chutney will keep for up to one year.

Serve with cold meats.