Food+Styling by Tara Ballantyne Photography by Sturla Bakken
Core and peel apples and cut into chunks Bring apples and half of the vinegar to a boil in a saucepan. Reduce heat and simmer for 30 minutes or until the apple pieces have softened. Add remaining ingredients to the saucepan and return to the boil. Reduce heat and simmer once again for 30 minutes, or until the mixture is thickened. Let cool. Remove all 8 cloves, if you have chosen to use whole ones. Spoon chutney into sterilized jars and seal tightly. Chutney is best when it has had a while to sit (about 3 weeks) so that flavors can fully develop.