Peel, core and cut the apples into pieces. Peel the onions and garlic. Chop the onion, mash the garlic and add a little salt. Grind the chillies. Put all the ingredients in a saucepan and simmer for two hours. Let stand overnight.
Transfer to clean jars and close tightly. The chutney will keep for a maximum of four weeks. I haven`t tried preserving it yet, but I will test it and report on its taste and shelf life.