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Chop the apples into small chunks and dice the onions.
Place a large saucepan over a low heat and melt the butter.
Stir in the apples and onion followed by the brown sugar, cloves, chili powder, turmeric, fresh ginger, cider vinegar, and season with salt and pepper. Mix well.
Cover the saucepan, increase the heat and bring to the boil.
Reduce the heat and leave to simmer over a medium heat for 20 minutes, stirring every 5 minutes.
Take the lid off, turn down the heat and leave to cook for 30 minutes until the apple has broken down and the chutney has turned a rich, golden brown colour.
Use the back of a wooden spoon to crush up the apples.
Take it off the heat and allow to cool; the chutney will thicken more as it cools.
Once the chutney has cooled, spoon into 12 sterilised jars.