Add the tomatoes, onions, apples and chillies to a large pan and mix together. Add the garlic, ginger, cloves and turmeric, then stir in the raisins, sugar and vinegar.
Bring to the boil, then reduce the heat and simmer, covered, for 1¼–1½ hours, or until the chutney has thickened, stirring frequently.
Ladle into warm, dry jars. Disperse any air pockets with a skewer or small knife and cover with screw-top lids. Label and leave to mature in a cool, dark place for at least 3 weeks.