This recipe is perfect for preserving green tomatoes.
Begin by steralising 3 250ml jars by rinsing them in hot soapy water and placing them upside down in your oven on a low heat.
While the jars are drying out in the oven, put the tomatoes, onions and apples into a large pan, along with half of the vinegar.
Bring it to the boil and cook for 30 minutes until the onions and tomatoes have softened.
Add the spices and raisins to the pan.
Reduce the heat and cook for another hour, stirring occasionally until the mixture has thickened.
Add the salt, pepper, sugar and the rest of the vinegar to the pan.
Stir well until the sugar has all dissolved.
Continue cooking until the mixture has thickened and become jammy.
Spoon the chutney into your jars while it is still hot.
Seal the jars and allow to cool (you will hear the lids of the jars "pop" when they have created an air tight seal).
If you just can't wait, the chutney can be eaten immediately but it tastes best if you let it mature for a minimum of four weeks.