Place the tomatoes, apples, onions and garlic in a large saucepan. Add the salt.

Tie the pickling spice in a piece of muslin and add to the pan.

Pour in half vinegar and bring to the boil. Lower the heat and simmer for 1 hour, or until the chutneys thick stirring frequently

Dissolve the sugar in the remaining vinegar and add to the chutney. Simmer for 1 1/2 hours until the chutney is thick stirring especially well towards the latter part of the cooking

Remove the muslin bag from the chutney. Spoon the hot chutney into warm sterilised jars stop

Cover with ad type vinegar proof lids in store for at least one month before using