I just sort of made it up so I will tweak it on the next batch. I'll measure weights next time too.
2 cloves garlic
1 green apple
1 sweet red pepper
1 cup vinegar
1/4 cup sugar
1/4 cup honey
1 cup vegetable stock/water
1 tablespoon lemon juice
1/2 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon salt (if using stock with salt in then reduce this)
1 tablespoon maizena
Prepare your bottles.
Peel the apple, onion and garlic. Core the apple, peppadews and pepper (you could leaves seeds in but they make hard bits between your teeth). Brinoir all the vegetables or pulse in a food processor until fine.
Place in a non-aluminium pot or bowl with the salt and leave overnight to soak. To the pot add the vinegar, sugar, honey, lemon juice, stock (or water) and spices, Bring to the boil then turn down the heat and simmer until the liquid is reduced and the vegetables are soft. You are looking for chutney-level cooked so keep cooking if you have to and just add water if it gets dry.
When cooked mix the maizena with a little cold water and add. When the chutney is thickened and the maizena is cooked (about 3-4 minutes), take off the heat.
Bottle in sterilised bottles while hot.
Note: Please be mindful of what you're doing as I did this out of my head and the ratios may not be spot on.