Found this recipe on Oprah.com but have rewritten it and make it every Christmas and Thanksgiving for dinner and gift giving. I omit the onion and crystallized ginger, replace the raisins with a dried berry mixture, use 2 tbsp Cinnamon Schnapps in place of cinnamon sticks and reduce the sugar to 2 cups. Don't forget to add the 1 1/4 cups water to recipe. It's listed in the directions but not the ingredients list.
Parsi Tomato Chutney: "Although this is called tomato chutney, it's actually a recipe template that can be used with all kinds of seasonal fruit. I've done both apples and plums this way, but you could also try peaches, apricots, pears, quinces, cherries... Just make sure to tweak the seasoning after cooking so you have a good balance of sweet, sour, salty and hot."
Gift: This apple chutney recipe is ready-to-eat straight after you've cooked it, but you'll find the flavours mature and change over time into something even yummier! I personally think it tastes best after 3 months or more. The unopened jars will keep for up to 2 years or so, but I'm sure they'll be eaten before then! Once opened, the chutney should be kept refrigerated and eaten within 3 weeks.