Put 750g (5 cups) chopped tomatoes, 1 chopped red onion, 2 chopped eating apples, 4 chopped garlic cloves in a large heavy based pan with 125g (½ cup) light muscovado sugar.
Add 1 teaspoon ground ginger, ½ teaspoon ground allspice and ¼ teaspoon ground cloves and stir in 250ml (1 cup) cider viengar.
Heat gently stirring until the sugar has dissolved. Bring to a gentle boil (just a little more than simmering )and cook uncovered for about 1½ hours until the chutney has reduced and thickened. Stir occasionally to begin with and then more frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
When the chutney is ready, you will be able to draw a spoon through the mixture and it will leave a trail that does not immediately fill up with vinegar. Spoon into warm sterilized jars and seal.
Once the jars are cold, place in the fridge for about 3 weeks before eating for the flavour to mature.
Video
Notes
Store in a cool dark place. The chutney should keep unopened for up to 6 months. Once opened consume within 4 weeks.