Step 1

Roughly chop tomatoes and onions.

Step 2

Peel and core apples and roughly chop.

Step 3

Place all ingredients (except cornflour) in a large saucepan and heat gently until sugar dissolves.

Step 4

Increase heat until mixture starts to boil and boil gently, uncovered and stirring occasionally, for approximately 1 hour and 15 minutes or until most of the liquid has evaporated.

Step 5

Add enough extra vinegar to the cornflour to reach a runny paste consistency. Add to the chutney and continue to boil for another 1-2 minutes or until mixture is thicker and glossy.

Step 6

Pour hot mixture into sterilised jars and seal immediately.