Place tomatoes, onion, apple, chillies, raisins, ginger, garlic and cloves in large pan and mix (hands work best).
Pour vinegar, sugar and salt into pan and bring to boil, stirring frequently to make sure salt and sugar are dissolved in the vinegar.
Reduce heat and simmer the mixture for 2 hours, stirring occasionally to prevent burning or sticking and to make sure the mixture is well combined. Continue simmering until the liquid has been absorbed then remove pan from the heat and allow to cool for 15 minutes.
Spoon the mixture into sterilised preserving jars and 'can' following the method recommended for the preserving jars used.
I use a hot Thai chilli called Thai Prik Key Gnu Suan which is reputedly hotter than a Bird's Eye chilli and as hot as a Scotch Bonnet. 12 Thai chillies weigh 50g. The type and quantity of chillies can of course be varied to suit your preference.