In a large, microwave-safe bowl, combine the chopped apples, cider vinegar, and salt.
Cover loosely with a microwave-safe plate or lid.
Microwave on full power (800W) for 10–15 minutes, stirring every 5 minutes, until the apples are soft and plump.
Carefully remove the bowl from the microwave and add the sugar.
Using a hand-held blender, pulse a few times until you reach a chunky consistency.
Return the bowl to the microwave, uncovered, and cook for another 5 to 10 minutes.
Stir every 5 minutes, until the chutney has thickened. To check if it's ready, place a small spoonful on a cold plate; it shouldn't run.
Taste the chutney and add more salt or sugar if needed to balance the flavours. Allow it to cool completely.
While the chutney is cooking, sterilise four 227ml (7.7 fl oz) jam jars.
Divide the warm chutney between the warm, sterilised jars and seal immediately. The chutney will keep for up to a month in the fridge.
Stovetop Method: If you don't have a microwave, place all in a heavy-based pan.
Bring to a boil, then reduce the heat and simmer until the fruit is pulpy. Use a whisk to break up the apples, leaving some texture.
Cook for about 20 more minutes before testing for consistency on a cold plate.
