Crab apple chutney

My friend Sarah has kindly given me lots of crab apples, so I am trying out some chutney recipes. Here is the first one:

INGREDIENTS

680 g (4 cups)  Crab Apples, Chopped
230 g Brown Sugar
1 Onion, Chopped
1-3 Chillies
3/4 inch Fresh Ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
8 oz (1 cup) Cider Vinegar
pinch Salt
A small handful of raisins

INSTRUCTIONS
Pop all ingredients into a pan with no lid
Reduce the heat and gently simmer, stirring occasionally, for at least an hour or until most of the liquid has evaporated.
Once you're happy with the thickness, pour into sterilised jars

SLOW COOKER CRAB APPLE CHUTNEY

Put into slow cooker:

5 cups of quartered and cored crab apples (just over one litre/approximately 25oz)

2 crushed cloves of garlic

1/2 cup sugar

1 inch fresh ginger, grated

1 tspn each cinnamon, powdered ginger and cumin seeds

1/4 teaspoon ground cloves

1 - 2 chillies, mostly deseeded but with a few seeds

salt and pepper

3/4 cup vinegar

Cook on LOW for 10 - 12 hours until dark and soft. Bottle into sterilized jars.