What are the basic ratios for making a chutney
The average of four different recipes that use apples or pears to make a chutney suggest the ratios


  1.3lb of fruit : 1 cups of sugar : 0.9 cup of vinegar


or in units related to the metric system


  300g of fruit : 100g of sugar : 100ml of vinegar


The fruit weight is for peeled and cored apples or pears, the 0.9 cups is the same as filling a cup and then taking out 2 tablespoons.

If you add cayenne to the recipe you may want to increase the sugar a bit. If you add raisins, decrease the sugar.

If you end up with 6kg of diced apples, then use 2kg of sugar and 2l of vinegar.