1.Heat oil in a large saucepan; cook onion, stirring, about 15 minutes or until softened.
2.Meanwhile, tie bay leaves, peppercorns and thyme in muslin. Add muslin bag and remaining ingredients to pan; stir over high heat, without boiling, until sugar dissolves.
3.Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 1¾ hours or until chutney is thick.
4.Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.
5.Store chutney in a cool, dark place for at least three weeks before opening.
Tying various herbs and spices in a piece of muslin, securing with kitchen string, makes them easier to remove when the chutney is ready to be spooned into jars.Note