Chop the peeled and cored apples into small cubes about 1cm in size and cook these along with the raisins, onion, ginger, chilli and mustard seeds until they are soft and tender.
Don't add any water here just keep stirring, it will take about 15 minutes.
Add the vinegar, Guinness and sugar and allow the sugar to dissolve completely.
Raise the temperature to a boil and then lower back to a simmer.
Let the chutney bubble away for about 2 1/2 hours or until a wooden spoon dragged through will leave a clear trail on the bottom of the pan.
Ladle into sterilised jars and pop on the lids.