1. Heat the sugar, water, currants, cinnamon sticks, cloves and vinegar in a saucepan and slowly bring to the boil.
2. Add the apples and simmer for 5 minutes.
3. Dissolve cornflower in a little cold water, slowly add it to the simmering chutney.
4. Finally, add the chopped banana, cool and set aside.
You can do just about anything with this chutney, try it with bacon and eggs on toast, grilled Dhufish or pork medallions.
Perhaps smear it on your children's sandwiches. Who needs peanut butter and jelly sandwiches when you can have this?