Combine the apples, vinegar, dates, shallots, currants, ginger, salt, chili flakes, cardamom, star anise, and cinnamon sticks in a low, wide pan.
Stir to combine and place over high heat. Bring to a boil and reduce heat to medium-high.
Cook, stirring regularly, for 40 to 50 minutes, until the chutney no longer looks watery and the apples have softened enough that you can mash them with the back of your spoon.
When chutney has thickened sufficiently, remove the pan from the heat.
Remove cinnamon stick and star anise pieces.
Funnel into clean, hot jars and process in a boiling water bath for 15 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
Once jars are cool enough to handle, remove rings and test seals. Sealed jars can be stored at room temperature for up to one year. Any unsealed jars should be kept in the fridge and used promptly.