Chop about 2kg of tomatoes, half a kilo of apples and 750g of onions and heat them up in 600ml of cider vinegar (I used a mix of cider vinegar and some leftover raspberry vinegar). Zap a finger of fresh ginger, six fat cloves of garlic and some chili (I used dried) in a blender with 2 tsp salt and a little liquid from the tomatoes in the pan. Add the ginger-garlic-chili paste to the tomatoes. Add 500g of sugar and about 200g of sultanas. I found a nice bag of mixed sultanas at the supermarket - different colours and sizes. Stir until the sugar dissolves.
Reduce the liquid on a fairly high heat for about 30-40 minutes until the chutney is thick. Then put into hot, sterile jars and store for a few weeks before using. The recipe is more-or-less the one from Thane Prince's 'Jams and Chutneys' book.
I had to buy the ginger and the sultanas (and the sugar - I could've used honey I suppose) everything else was home grown. I'm off to the UK at the end of the week and will be travelling down to Somerset so... I'll be able to bring back some authentic West Country Farmhouse Cheddar and we're all set for a Ploughman's Lunch.