River cottage Chutney

We are big fans of Hugh Fearnley Eat-it-all, oops I mean Whittingstall. He's a guru, an inspiration...well maybe not quite that good, but he's good. We love the River cottage series and have most of them on DVD.
I especially like his recipe for River cottage chutney, it's easy, just shove everything in a pot, simmer to within and inch of it's life and stick it in jars.
To be able to achieve this you will need:

Ingredients:
1kg marrow or overgrown courgettes ( I had a bit of a mix of bothe plus cucumber), diced
1kg tomatillos or green tomatoes, peeled and diced (I didn't peel them)
500gm cooking apples( I used some granny smiths and some pears)
500 grams sultanas ( I had 400 gms and made up the weight with another pear)
500 gms brown sugar
600ml white wine vinegar (I used a mix of malt, apple cider, white and wine vinegar)
2 teaspoons dried chilli flakes
pinch salt

For the spice bag:
25 gms dried ginger pieces
12 cloves
2 tsps black peppercorns
1 tsp coriander seeds
Note: last time I used a bag I think it restricted some of the flavour, instead I used from my spice cupboard:
2 tsps ground ginger
1 tsp ground cloves ( be careful with cloves I think the flavour can be overpowering)
2 tsps ground black pepper
1 tsp ground coriander

Method:
Put everything in a large heavy saucepan and bring slowly to a boil, stirring occasionally. Reduce heat and simmer, uncovered, for about 2 hours. Stir occasionally so it doesn't burn on the bottom of the pan.
The chutney is ready when it is rich and thick; if you draw a wooden spoon along the bottom through it, the mixture should part to reveal the base of the pan.
Put into sterilised jars.
Ready to use in two weeks, but much better if left for at least two months.

This goes great with anything, it's delish!