Apple and onion chutney

Sterilise four 250 ml glass jars and lids by placing them in boiling water for 10 minutes. Keep hot.
In a large micro-safe bowl, place apples and next 6 ingredients. Cook covered, on HIGH, for 10 minutes, or until mixture boils.
Uncover and stir. Cook on HIGH for 10 minutes longer, or until vegetables are tender, stirring occasionally.
Stir prunes, ginger, mustard seeds, tomato purée and curry powder into the chutney mixture.
Cook on HIGH for 10 to 15 minutes, stirring often until mixture thickens and becomes slightly syrupy.
Immediately ladle hot chutney into hot sterilised jars to within 5 mm of tops. Cover with lids.
Store in refrigerator for up to 3 weeks.