Heat the apple vinegar and sugar in a pot, and bring to a boil. Coarsely chop the ingredients marked ☆ beforehand. Add them in the pot once the mixture in the pot comes to a boil.
Dice the ingredients marked ★, and add them in the pot. I like chunky chutney, so I dice them into larger pieces.
Add the coriander, mustard seeds, bay leaf and rock salt, and simmer over low heat.
Check the pot and stir occasionally. The photo shows what the mixture would be after cooking for 1 hour. Add lemon juice, and it's done.
Fill the chutney in the jar while it is still hot. Close the lid tightly, and turn the jar upside down. Let it cool down completely, and store in somewhere like a basement. You can keep it for at least one year.
I often make the chutney in bulk because it's good for food preservation. If you make only one jar of it, reduce the amount of the ingredients by a quarter. Simmering time would be shorter as well.
If you like smooth chutney, finely chop the ingredients at Step 2 or use a blender at Step 4. Be careful not to burn yourself if you use a hand blender.
The best time to eat would be about a week later, but taste it before you serve. I spread it on an open sandwich made with homemade bread and cheese. The chutney is mild and not so sour.
Story Behind this Recipe
I love British pickles (which are essential for cheese sandwiches)! It's not sold here, so I tried to make my homemade version. I think the result is pretty close to the original.
Some sugar is in this chutney, so simmer over low heat while checking occasionally. Be careful not to let it burn. Make sure to sterilize the jars.