Remove seeds and stalks from the rosehips.
In a large plastic (or glass) bowl, soak the rosehips, raisins and apples in vinegar. Leave for at least 8 hrs or overnight.
Next day, place the rosehips and fruit mixture with all the spices and the remaining ingredients in a large saucepan.
Bring the chutney mixture to a boil, then reduce the heat and simmer until mixture is thickened. This can take quite some time, but don't rush the process.
Prepare your jam jars by washing them and sterilising them in an oven on 100 C for about 10 minutes.
Once your chutney reaches the desired thickness, take off the heat and leave to cool down a bit.
Spoon the chutney in jam jars, seal and leave to cool down properly.