Peel and deseed the tomatoes. To do this cut a small X along the skin on the bottom of each tomato. Bring a pot of water to boil and then dip the tomatoes in for 30 seconds. Drain the water, then place the tomatoes in a glass bowl covered with cling film for 5 minutes. Remove the tomatoes and peel the skin off. Cut the tomatoes in quarters, then use a spoon to remove the seeds. Once the skin and seeds are removed, dice the tomato into small squares. Remove the seeds from pepper and dice to match the size of the tomato. Peel the apples and chop to match. Skin and chop the onions very finely.

Add all the above ingredients to a large pot and simmer in vinegar until thick and tender. Add all the other ingredients and boil for about 15 minutes or until the chutney is reduced to a thick, sticky texture. Fill jars while warm, leaving a half inch space at the top.

Hot Bath Process: Heat home canning jars in hot water, not boiling, until ready for use. Once jars are filled, cover with lids and bands, then adjust until fit is fingertip tight. Place the jars in a water bath making sure that the water covers each of the jars by 1 to 2 inches. Cover the pot, bring water to a boil and let jars sit in boiling water for 10 minutes. Remove the jars and place them on a dishtowel to cool.

*In the UK these are large sour Bramley apples. I found something similar at the farmers’ market. If you can’t find any sour varieties, green apples will work as a substitute.