Put all the ingredients in a medium pot over medium-high heat.
Cover and bring to a boil, then adjust the heat so the mixture simmers gently.
Cook, stirring occasionally, until the mixture is very thick and the apples have broken down, about 1 hour.
Serve warm or at room temperature.
Store leftover chutney in an airtight container in the refrigerator for up to a week.
Tip: to reduce cooking time, first microwave the apples in a small amount of water on high for about 5 minutes to soften. Proceed with recipe, but you will only need to cook it for 20-30 minutes instead of an hour.
Adapted from slate.com