In a heavy based preserving pan put the chopped tomatoes and apples, sliced shallots, raisins and half of the malt vinegar.

Bring to the boil and simmer for 30 minutes.

Add the chopped chillies, ginger and the mustard and nigella seeds.

Simmer for approximately 1 hour, stirring until thick.

Add the sugar to the rest of the vinegar and stir until dissolved.

Add the vinegar and sugar mixture and the salt to the preserving pan.

Cook until thick approximately 30 more minutes.

At this point put the preserving jars into a hot oven for 10-15 minutes to sterilise. Then place on a cutting board ready to fill with chutney.

Cool the chutney mixture for approx five minutes before filling the sterilised jars.

Use a packet of jam pot covers and follow instructions on the pack.

Allow to cool completely, label and put in a cupboard for at least 3 months.