1Chop the apples and onions. If the tomatoes are big, chop them up roughly. If small, they can go in whole. You don't need to skin them, though you can if you prefer.
2Place all ingredients into a pan. Bring to the boil and simmer for 20 minutes. Add sugar and stir until dissolved, then simmer for 2 hours, stirring occasionally.
3Heat up jars in the oven, dishwasher or a hot water bath. Spoon the chutney into the hot jars, or use a jam funnel, and seal with wax discs and cellophane tops or tight-fitting screw tops to form a seal.
4Leave to cool before storing in a dark cupboard.