Halve the lemons lengthways, slice them thinly and discard the pips. Put the lemon slices in a pan, add water to cover and simmer, covered, for 45 minutes or until tender. Remove the slices from the liquid and reserve. Add the vinegar, honey, sugar and ginger to the liquid and heat gently until the sugar is dissolved.
Add the apples, onion, sultanas and cooked lemon slices and bring to the boil. Simmer uncovered for 20 to 25 minutes until the onion is soft and the liquid well reduced.
Pot and cover in the usual way with vinegar-proof covers. To allow the chutney to mature, store in a cool, dry place for 2 to 3 months before eating. Makes about 1 kg (2 lb)