Pepper and onion chutney

800 g onions
3 large red peppers
1 tart apple
1/2 -1 hot red pepper
30 ml olive oil
100 ml Dansukker Muscovado Syrup
250 ml white wine vinegar
10 g salt
5 g paprika powder
200 g Dansukker Jam Sugar
50 ml green peppercorns

Peel and dice the onion. Wash, deseed and chop the peppers. Peel and core the apples and cut into wedges. Wash and dice the chilli. Heat the oil in a saucepan. Add the vegetables and apple. Sauté for a couple of minutes. Add the syrup, vinegar, salt and paprika powder. Cover and simmer for 20 minutes. Remove the lid and boil for a further 10 minutes. Add the jam sugar and peppercorns boil for a further 3-4 minutes. Pour into warm, sterilised jars. Seal. Store in a cool place.