For the apple-ginger chutney, first peel and finely grate the ginger. Peel and finely chop the onions and apples. Remove the seeds from the chili pepper and chop finely.
Heat everything with vinegar, sugar, chili, salt and pepper and cook for about 30 minutes, stirring continuously.
Fill the hot apple-ginger chutney into clean jars, seal and leave to cool.
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