1. Cover tomatoes with boiling water, leave 30 seconds then drain, skin and chop.
2. Peel, core and chop apples, place in a preserving pan with half the vinegar.
3. Bring to the boil and simmer until very soft.
4. Add sugar, remaining vinegar, ginger, mustard seeds, salt and tomatoes.
5. Bring to the boil and cook rapidly uncovered, stirring occasionally until mixture has reduced by about half.
6. Peel and finely chop onions, chop sultanas and add to pan. Stir well.
7. Pot and label. Store in a cool dark place.

Makes: 3 kgs

Note:
This is a lovely fresh tasting chutney which is particularly good with cheese.