Mike’s luxury chutney

Mike’s luxury apple, date and walnut chutney
4lb cooking apples – peeled and cored
2lb onions
1lb dates
8oz walnuts
1ΒΌ lb brown sugar
Grated rind and juice of 2 lemons
1 table spoon ground ginger
1 table spoon ground cinnamon
1 teaspoon mixed spice
1 teaspoon salt
2 pints apple cider vinegar
EquipmentLarge pan
Jars with airtight vinegar proof covers (these need to be warm and sterile; I soak them in a bowl of very hot tap water (not boiling), then put in a low oven for 10 minutes until needed.)

Chop apples, onions, dates and walnuts. Place all the ingredients except the sugar in a large pan with the ginger, cinnamon, mixed spice, lemon juice and grated rind, salt and cider vinegar. Bring to the boil, cover and simmer for about an hour or until the apples are soft. Add the sugar and simmer uncovered for an hour or until the chutney is thick. Ladle whilst hot into vinegar proof prepared jars (plastic or glass lids, not metal).
Makes about 7lb.