You Will Need: -
Slow cooker or Crock Pot. 
Preserving pan or a low-sided, wide stainless-steel saucepan so that the jam cooks quickly.
Large saucepan lid or similar big enough to cover preserving pan.
Ladle.
4 450g sterilised jam jars. You will need 4 or 5 jars.
4 Adhesive labels.
Ingredients: -
1kg apples peeled and diced, 
250g onions, about 2 medium onions, diced,  
100g sultanas,
15g grated ginger,
2 tsp pink peppercorns,
1 tsp chilli flakes, (optional)
1 tsp turmeric,
1 star anise, 
1 small stick of cinnamon,
½ tsp sea salt,
300ml cider apple vinegar,
300g caster sugar,
METHOD: -
Add diced onions and apples along with sultanas, grated ginger, spices and sea salt to a preserving pan.
Pour in cider vinegar, stir well and slowly bring to the boil. Adjust heat to give a simmer.
Carefully transfer pan contents to your slow cooker and cover with lid. Cook on high for 1 hour before stirring in the sugar.
Replace slow cooker lid but this time prop it open a little with a wooden spoon or spatula. Cook on high for 5 to 6 hours.
Check after 5 hours and if it’s not ready, replace the lid propped by the wooden spoon and leave for another hour or so.
Check for thickness by drawing a silicone spatula or wooden spoon through the chutney mixture. Your chutney is ready when it parts to reveal the base of the slow cooker for a few seconds.
Ladle into sterilised jars and label when cold.