Put the sliced onions, sultanas, sugar, bay leaves, spices and salt in a stainless steel pot. Mix and let it sit for an hour.
After the hour, heat the pot and add the wine and vinegar. Bring it to the boil, add the pine nuts and then lower the heat and cook for an hour or until the chutney is thickened.
While the chutney is cooking, prepare the jars. Wash them and keep them warm. Lay a tea towel on a work surface, and place the warm jars on top. Pour the hot chutney into the jars, filling them to about a centimetre from the top edge. Screw the lids on the jars and wrap each one in a tea towel so that when they are boiling, they don't bump into each other.
Place the jars in a large pot and cover them with hot water. Bring the water to the boil and boil for 15 minutes. Carefully take the jars out of the pot and let them cool. Check the tops to make sure they are tightly closed. If the tops are slightly bent inwards, they are sealed tightly. Allow to cool and store in a cool, dark place.
To check if the chutney is ready, try this test: Chill a plate in the freezer. Place a small drop of chutney on a cold plate and let it cool for a few seconds. Tip the plate - if the chutney is ready, it will slide slowly down the plate. If not, you will need to cook it longer.
This chutney tasted delicious - but ...you have to simmer it without a lid on the pot! I had put a lid on the pot to save spillage on my hob, so it just wasn't thickening! Once I had realised my mistake it thickened up pretty quickly. It was easy to do and will be wonderful with cold meats at Christmas. - 05 Dec 2012