If anybody does want to make apple chutney, I always used to use Rose Elliot's recipe when we had an apple tree (sadly deceased now). Fairly easy, keeps well, tastes good.
1.4 kg/3lbs each of apples (cored, peeled, roughly chopped) and onions (topped, tailed, peeled, roughly chopped) - both weighed before preparation, but you don't need to be too precise with these quantities
450g/1lb sultanas
700g.1.5 lbs dark soft brown sugar (e.g. muscovado)
600ml/1pt malt vinegar
25g/1 oz ground ginger
1tbs table salt
1/2 tsp cayenne pepper
Put all ingredients in a large, deep, solid-based pan, stir to mix, and bring to the boil. Reduce heat to the point where it's just simmering, and leave to simmer uncovered for 1.5-2 hrs, stirring occasionally, until mixture is very thick and no excess liquid appears when it's parted with a wooden spoon. Spoon into warmed, sterilised jars and put lids on immediately. Label when cool. Keep in a dark cupboard. I would say this chutney needs at least a month to mature. Keeps for months and months.
Obviously you can scale the ingredients up or down depending on how many apples you have to get rid of. I'm sure it would be fine with other kinds of vinegar and maybe soft light brown sugar or Demerara instead of soft dark brown if that's what you happen to have in. I used to buy the cheapest cooking onions I could find, e.g. from the market. Raisins or mixed fruit would work instead of just sultanas.
(Just to add, the smell of spicy vinegar and onions is very bracing! I love it, my husband loathes it. I try to make this on a day when I can leave the kitchen door open.)