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Place tomatoes, apples and onions in pan with the garlic, sultanas and salt.
Tie the pickling spice, ginger and chili in a muslin bag and add.
Add half the vinegar and bring to boil. Reduce heat, and simmer for one hour or until vegetables are a pulp and the mixture thick.
Dissolve sugar in the remaining vinegar and add to the chutney. Simmer for 1 ½ hours stirring frequently or until the mixture is thick.
Spoon into jars while hot.