Combine raisins and first 1 1/2 cups of water in a blender and purée.
In a large pot, combine white vinegar, malt vinegar, tomato paste, second 1 1/2 cups of water, sugar, apple juice, salt, vegetable oil, lemon juice, onion powder, garlic powder, turmeric, cayenne, and celery seed, and add puréed raisin mixture. Stir to blend.
Bring mixture to a boil, then reduce heat to a low simmer. Simmer (uncovered) for 45 - 60 minutes or until very thick. Stir frequently to avoid burning.
Add malt vinegar and prepared mustard to mixture. Return to a simmer and simmer uncovered until thick, or volume has reduced by 1/3. (20 - 30 minutes). Simmering too long will reduce the zing. One large deep pot will take longer to reduce the mixture than a small pot, use a smaller pot and reduce mixture in batches if necessary.
Ladle hot mixture into hot sterilized sealable bottles and seal. Allow bottles to cool. Store in cupboard.