Mix together the apples and sugar. Leave on a low heat until the juice begins to seep out of the apples. When there is juice in the saucepan you can increase the heat. Don’t stir the mixture with a spoon simply swirl it in the saucepan if you want nice big pieces of apple in your chutney.
When the sugar begins to caramelise and the mixture reduces to thick syrup add the ginger, star anise powder, fennel powder, cardamom powder, salt and chilli.
Cook on a very low heat for 2-3 minutes then remove from the heat. The heat left in the saucepan should be enough to finish cooking the spices perfectly.
Fill the chutney into a sterilized glass jar and keep in the fridge. It should keep well for a few months.