Mint Chutney

• ¾ pint/375 ml cider vinegar
• 1lb/450

Heat the vinegar in a pan and then stir in the sugar and mustard until the sugar has dissolved. Stir well, take off the heat and cool slightly. Chop the apples, onions and mint very finely and put in a bowl with the raisins and salt. Pour on the vinegar mixture, mix well and pour into hot preserving jars. Seal at once.