In a sauce pan combine all the ingredients, except the cilantro. Bring to a boil and cover with a lid. Stir occasionally to prevent scorching the pan. Cook until the apples are slightly translucent. Remove the lid and continue to cook. The contents of the pan with thicken as the water evaporates and the sugar caramelizes.

remove from heat and let cool. Once cooled, add the chopped cilantro. Divide the batch in two and blend half until smooth then mix it with the half you didn't blend. Place the chutney in the refrigerator until cold. Serve chilled.