Red Cabbage Chutney

Ingredients
350g (3-4 Cups) Red Cabbage
2 Granny Smiths Apples
150g (1 Cup) Red Onion
100g (½-⅔ Cup) Golden Raisins
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Brown Mustard Seeds
1 Tsp Onion Seeds
125ml (½ Cup) Malt Vinegar
85g (⅔ Cup) Brown Sugar
1 Tsp Black Pepper
1½ Tsp Salt

Peel and grate the red onion.
Grate the red cabbage.
Core and grate the apples.
Heat the oil in a 20cm or 8" saucepan over a medium-high heat.
Add the mustard seeds, stir and then immediately add the grated ingredients.
Pour in the vinegar and sugar, stir and bring to a boil.
Reduce the heat to low then add in the raisins, salt, pepper and onion seeds.
Cook gently for 45 minutes, stirring occasionally, by which time almost all of the liquid should have evaporated and the cabbage will be soft and sticky.
Jar and allow to cool.