For the apple chutney, peel and core the apples and cut into small cubes. Finely chop the onion and bell bell pepper. Chop the chili peppers (with seeds) very finely.
Sauté onion in oil until translucent and caramelize with a third of the sugar. Deglaze with vinegar, add the chopped apples with the remaining ingredients. Cook over low heat, stirring occasionally, for about 30 minutes.
Finely puree half of the mixture with a hand blender and blend again with the other half.
Fill the apple chutney into boiled jars while still hot and seal immediately.
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