1Chop the apples, pears and onions.
2Place all ingredients into a pan, bring to the boil and then simmer gently for 3 hours until the chutney is dark in colour, stirring occasionally.
3Heat up jars in the oven, dishwasher or a hot water bath. Spoon the chutney into the hot jars, or use a jam funnel, and seal with wax discs and cellophane tops or tight-fitting screw tops to form a seal.
4Leave to cool before storing in a dark cupboard.