Old Fashioned Apple and Tomato Chutney

I got this recipe from an older lady who sold chutney and jam's at a local bake sale stall. I haven't made it yet, but I will! I am keeping it here for safe keeping.

• Ready In: 3 hrs
• Yields: 2 1/2 litres

Ingredients

• 1 1⁄2 kg apples
• 1 1⁄2 kg onions
• 1 1⁄2 kg  ripe tomatoes
• 850  ml white distilled vinegar
• 3  tablespoons salt
• 1 1⁄2 tablespoons black pepper (not freshly ground)
• 1 7⁄8 kg white sugar

Directions

1. Finely chopped the peeled and cored apples and the onions (food processor would work well, but don't over whizz it and make a sauce).
2. Peel and slice the tomatoes and place in a large pan with all the other ingredients.
3. Boil for about 2 hours and stir occasionally. Place into sterilised bottles and seal.
4. Chutney keeps for 12 months and once opened, keep in the fridge.