Hot Tomatillo and Apple Chutney

Adapted from celtnet recipes Hot tomatillo chutney

1.2kg cooking apples, peeled, cored and chopped
1.2kg tomatillos, husks removed, washed, halved lengthways and sliced
675g sultanas or raisins
675g sugar
2 large onions, chopped
800ml vinegar
1 tbsp ground ginger
pinch of turmeric
1 tbsp cayenne pepper, or to taste
1 cayenne pepper (whole chilli),finely chopped, or to taste
1/2 tsp ground coriander seeds
1/4 tsp ground cumin

Combine all the ingredients in a pan, bring to a boil and simmer until all the ingredients are tender (about 40 minutes) and the mixture is thick.
Take off the heat and allow to cool for a few minutes before transferring to jars. Allow to mature for at least 4 weeks before using.