Put the tomatoes, apples, onion, garlic and chillies into a food processor and blitz for about 20 seconds - you don't want the purée too smooth

Put the sugar and vinegars into a large, heavy-bottomed saucepan or jam pan over a low heat and stir until the sugar has completely dissolved

Add the raisins, mustard seeds, ground ginger, salt and tomato purée mix to the liquid

Stir the mixture and turn the heat up to high and bring to the boil

Once it has reached boiling point, turn the heat down to a low simmer and cook for 50-60 minutes, stirring occasionally, until it's about half its original volume

Decant into sterilised jars and allow to cool for 5 minutes before screwing the lids on tightly