Enjoy this apple and cinnamon chutney which perfect for eating with cheese and crackers. Makes 4-5 small jars.

1. Tip the apples, onions, chillies, flakes, cinnamon stick, bay leaves and vinegar into a large, thick bottom saucepan. Bring to the boil and once the apples have softened add the sugar, a pinch of salt and twist of pepper. Bring to the boil and simmer until thick.

2. As the chutney is approaching the end of its cooking sterilise some jam jars by putting them in the oven at 100C. Tip the chutney into the jars and allow to cool completely before sealing.

TIPS:
This apple and cinnamon chutney should last a number of months before it is unfit to eat.

Enjoy!