1. Peel, core and chop the apples into small pieces, then set them aside.

2. Heat the oil in a large pan over medium heat, which is equivalent to 325°F or 165°C.

3. Add the chopped onion to the pan and cook until softened, this should take about 5 minutes.

4. Next, add the minced garlic and grated ginger to the pan, cooking for an additional 1-2 minutes while stirring constantly, until fragrant.

5. Add the apple pieces, 200g or 1 cup of sugar, 60ml or 1/4 cup of vinegar, 1-2 teaspoons of chili flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the pan. Stir everything together, then bring the mixture to a boil.

6. Reduce the heat to low, around 275°F or 135°C, and simmer the chutney for 30-40 minutes, stirring occasionally, until the apples are tender and the liquid has thickened.

7. Remove the pan from the heat and let the chutney cool down to room temperature.

8. Once cooled, store the chutney in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 6 months.