Step 1

Put the tomatoes, shallots or onions, apple and 100ml vinegar in a large, heavy-based saucepan. Bring to the boil, then simmer gently for 30 minutes until tender.

Step 2

Stir in the chilli, if using, the raisins or sultanas, mustard seeds, ginger, salt, sugar and remaining 100ml vinegar. Continue to cook for 30-35 minutes more, or until the mixture has thickened – this will depend on the ripeness of the tomatoes.

Step 3

Ladle into sterilised jars while the chutney is still warm. Seal and store in a cool cupboard for at least 1 month before serving.