Place apples and water in a large saucepan. Bring to the boil; reduce heat. Simmer for 25 minutes or until apples are tender, stirring occasionally.
Wrap mustard seed in muslin or cheesecloth; add to apples. Add tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar to the apples. Stir until sugar has dissolved.
Bring the mixture to the boil. Reduce heat; simmer for 3 hours, stirring occassionally, until mixture is thick and pulpy. Remove and discard wrapped mustard seed. Seal chutney in hot sterile containers. Store in refrigerator for up to 6 months.
Made it healthier.
Wonderful base recipe and it can be tweked in several ways, We have a sugarfree diet, therefore I added xtra 2 apples, 3 stick of chopped celery. The flvour has a wee bite to it (so called mild). Those with a spice in life will enjoy the delayed flovour left in the mouth. Enjoy - 24 Jan 2009