Peel, core and thinly slice the apples. Place in a large pan with the onion and vinegar. Cook gently for 10 minutes until the apples start to soften.
Stir in the rest of the ingredients and cook gently for a further 30 minutes.
Spoon into hot, sterilised, glass preserving jars with clip tops. To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 weeks before eating. This allows time for the flavours to develop. Once a jar has been opened, store in the fridge and eat within 1 month.
Place a slice of goat’s cheese on 1 oatcake and top with 1 heaped tablespoon of the chutney
750 g eating apples, peeled and cored
1 red onion, finely chopped
300ml apple cider vinegar
150g dried cranberries
100g apricots, chopped
150g brown sugar
60g crystallised stem ginger, finely chopped
½ tsp. allspice
1 cinnamon stick
½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. salt
Sliced goats cheese to serve
Nairn's Rough oatcakes to serve