Put pickling spice in a muslin bag. Simmer the chopped onion in 4 tbsp (60 ml) vinegar until soft. Add the chopped apples, skinned sliced tomatoes, sultanas spices tied in muslin and seasonings.
Simmer gently until the mixture is soft. Add the remainder of the vinegar and sugar. Dissolve sugar and boil mixture gently until it is of a thick consistency.
Remove pickling spices and pour chutney into hot, sterilized jars. Cover with vinegar-proof tops.