Saute the shallots in the the olive oil over medium heat until the they have softened.

Add the pickling spices ideally in a piece of cheesecloth.

Add everything else to the saucepan and simmer for 30 minutes. Give a taste and check for seasoning and balance. You may need to add more or less vinegar, sugar, or salt.

Take the spices out and pour the chutney into a container and let cool. This will keep for about a month in the fridge.