For the apples, chop them in ¼ to ½" pieces, depending on how chunky you'd like the chutney to be.
Combine all the ingredients in a 2-3 quart saucepan and bring to a simmer over medium heat. Simmer, uncovered, for about 20-30 minutes, until chutney is caramelized and thickened.
Store in an airtight container in the fridge for up to 2 weeks or the freezer for up to 12 months.
Notes
Dice the ingredients in small pieces for a more uniform chutney;
Jalapenos or serrano peppers can be used as a substitute for the Thai chilies
If the chutney starts to stick to the pan, add additional liquid;
If your chutney is too thin after 20-30 minutes, continue cooking until a thick consistency is reached.