Place chopped apples into large bowl; sprinkle salt between the layers and cover. Leave to stand in a cool place overnight. Drain thoroughly.
Place apples in a pan with 140ml (1/4 pint) vinegar. Bring to the boil. Reduce heat and simmer for 10 minutes.
Pour remaining vinegar into another pan with sugar and heat gently until dissolved. Bring to the boil. Boil for 5 minutes. Add to apple mixture. Stir in sultanas and raisins; cook for 10 minutes.
Mix peeled crushed garlic and finely chopped chillies, mustard, ginger and curry powder to a smooth paste with a little water. Stir into the apple mixture.
Mix crushed garlic, chillies, mustard, ginger and curry powder to a smooth paste with a little water. Stir into the apple mixture. Bring to the boil, then reduce heat and simmer gently for 30 minutes or until thick.
This is absolutely delicious. Only made a batch yesterday & added the small amount over to cheese sarnies this lunchtime - it was lovely. I did use 2lb chopped apples instead of 1lb & only 3/4pint of vinegar to make it a thicker chutney. Lovely. - 13 Sep 2014