The English borrowed Chutney from the Indians and we in turn borrowed it from them.
It has become a staple in our diet in Ireland and in America -witness Tomato Ketchup which certainly owes its origins to chutney)
Cynics would argue that we need Chutny to compensate for the certain blandness of our diet- where would a cold beef sandwich or a piece of toasted cheese be without it.
It is possibly for this reason that chutney has never caught on in France and is only obtained here in specialist English or Oriental shops.
Fortunately I have always made my own and this is the season to make it.
Chutney is a great user-up of surpluses, I have made kilos of the stuff when blessed with an overabundance of courgettes and green tomatoes are one of the best chutney ingredients of all.
A couple of years ago I had the good fortune to be let loose in an old commercial orchard in Bagnalstown and from this I made many pots of the recipe given below.

The truth is that any Autumn fruit or Vegetable seems to make great chutney and as I write I have a large ham pot boiling on the stove here in France with Tomatoes, Courgettes, Red Peppers and Onions flavoured with grated root ginger, coraiander seeds, and peppercorns.
You can regard the recipe below as a list of suggestions and as long as you use a combination of sweet and sour and retain some crunch by not chopping everything too finely you will have a success.

Make a good sized pot of it while you have the chance and it will probably last you all year.

Joe Moore’s Chutney

1 kg (2 ½ lbs) Cooking Apples
1 kg (2 ½ lbs) Onions
1 Bulb of Garlic(12 cloves) or 2 Bulbs if small
110g (4 oz )Ginger Root
1 kg (2 lbs) Brown Sugar
1 litre (2 pints)White Wine (or malt) Vinegar

1 kg (2 ½ lbs) Eating Apples
2 kg. (4 ½ lbs) Green Tomatoes

½ kg (1 lb.) raisins
60g (2 oz )Mustard Seed
60g (2 oz )Chopped Chillis
2 Tablespoons Salt

Peel, core,and chop the cooking Apples.
Peel and roughly chop the onions
Peel the garlic and chop roughly
Peel and chop finely the root ginger

Put all these ingredients into a food processor and whizz until they are a coarse mush.
Put these into a large pot and bring up to a gentle simmer.

Peel,core and dice the eating apples
Dice the Green tomatoes

Add these and all the other ingredients to the pot.
Bring back to a simmer and cook gently for about 3 hours.

Once the mixture starts to thicken you must watch the pot carefully to make sure it doesn’t stick.

The traditional test is to draw a spoon through and it should leave a clear path.

Once it is cooked cover and pot as you would a jam.