Halve the tomatoes (or, if using 4 larger tomatoes, cut them in quarters). Peel, core and slice the apples and chop the onions. Put all the vegetables in a large saucepan or preserving pan with the vinegar and bring to the boil. Reduce the heat and cook on low heat for 15 minutes.
Stir in the sultanas, brown sugar, ground ginger, salt and cayenne pepper and continue to simmer for a further 1 1/2–2 hours, or until the mixture is thick and leaves a clear trail when a wooden spoon is drawn slowly across the bottom of the pan.
Spoon the chutney into clean, warm, dry jars and cover them immediately with vinegarproof covers. When the chutney is cold, label the jars and store them in a cool, dry, airy cupboard for two to three months to allow the flavours of the chutney to mature and mellow before using.
Altered ingredient amounts.
I didn't have any saltanas, so I used 1 cup of good quality mixed fruit, taking care to pick out MOST of the lemon and orange peel. Also added 1/2 cup chopped dried dates and used dark malt vinegar which has added a wonderful depth of colour.
I used 1.9kg of green acid free tomatoes that were excess left after a serious clean up of my tomato bush.
Tastes wonderful! - 23 Jan 2011