Peel your apples, dice and coat in lemon juice to keep from browning.

In a large pot, saute the onions and ginger in the oil over a medium heat.

Add in your apples, lemon juice, salt and pepper. Cook for 5 minutes.

Add in vinegars and apple juice and stir.

Bring everything to a boil.

Turn down your heat and let the pot simmer for one hour (I left mine for a bit more) until a thick consistency develops (close to an apple sauce). You can add your spices at this time.

Mine didn't reduce to the consistency that I wanted, so I lightly skimmed off the liquid top layer and canned that and will use it as a marinade for pork later. Once I removed the extra liquid it reduced quickly.

Add more salt, pepper or spices to taste.

For canning, bring your canning pot to a boil. Pour the chutney into clean jars, ensuring there is 1/4 inch of head space, pound the jars lightly to get out the air bubbles, place on seal, spin on rings to finger tight.

Place in bath water for 15 minutes. Remove and let sit over night. Store in cool, dark place.

If not canning, store in the fridge and use within 1-2 weeks.