Just made some Chutney

I think its gonna be ok.  Tastes nice bit sweet maybe.  Just hope it gets eaten.  How cruel is it having to wait a month to taste after bottling.  Really should write down measurements as far as the spices go, cos if it is nice I probably won't be able to repeat it.  I always cook like that makes it more interesting more of a creation.
I know I used:
! large bramley which weighed about 11oz,
13oz really dark brown sugar (light would maybe have been better)
Approx 2lb of skinned all sorts toms maybe slightly less
one stick of celery I had left over from what I gave the man delivering my tiles today LOL
chopped small half orange half green pepper
one clove of garlic
Large pinch ginger
Bit of cumin (not impressed with the flavour of that)
mustard seeds prob about a teaspoon
chinese 5 spice maybe about half a teaspoon
Ginger ground about half a teaspoon
Tiny pinch of hot chilli powder ...didn't realise I got hot or that it was so hot.
350mls of vinegar made up of half cider vineegar and half pickling vinegar

At the mo its thick and glossy.  I did forget to simmer for a long time and maybe did it a bit rapid.  It now tastes and looks a hell of a lot like branston but richer tasting and more expensive taste like not a heavy vinegar taste.

I always pop mine back in the over for a bit before shutting the lids completely to make sure they are sterile. The lids normally pop down after ten minutes or so that way.

I pop the whole jar in the oven which I sterilised the jars in, so at about 110 degrees C. I leave the lids on but loose, so the air can heat up inside and get out. Then after 10 minutes (or however long it takes me to do the washing up!) I take them out and do the lids up. 

The lid popping down shows you that you have a good seal, as when the air cools it creates a vacuum which sucks the lid in a bit. If you don't have a good seal air leaks in from the outside and removes or reduces the vacuum. If you haven't got a good seal it won't keep as well.

I pop the whole jar in the oven which I sterilised the jars in, so at about 110 degrees C. I leave the lids on but loose, so the air can heat up inside and get out. Then after 10 minutes I take them out and do the lids up.

The lid popping down shows you that you have a good seal, as when the air cools it creates a vacuum which sucks the lid in a bit.

Just did another batch and did as above from Faz this time.  Was sitting in other room minding my own business when one of the lids popped down jumped out of my skin, then jumped out of my skin again when other one popped and so on LOL.  Works a lot quicker this way, they popped within 15mins.  Annoyed though that after filling one jar found it didn't have a pop lid.