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1. Core and chop apples, they do not need peeling,Dice onion.
2. Place ingredients in a large stainless steel saucepan, smoked or plain paprika can be used.
3. Slowly bring to boil, stirring until sugar has dissolved.
4. Simmer on low heat for one-and-a-half hours, stirring occasionally to prevent chutney from sticking.
5. When thick - you should be able to pull a spoon through mixture that leaves a channel that does not immediately fill with liquid - pour into hot, sterilised jars to the top.
6. Seal and cool.

          Best left for several weeks before enjoying.