1.Heat olive oil in a medium saucepan. Add onions and cook, stirring until soft.
2.Add mustard seeds, coriander, allspice and cloves; cook for a further minute.
3.Add remaining ingredients, bring to the boil and cook over a medium to high heat for 35-40 minutes.
4.Stir chutney frequently while cooking. It should become thick and jammy, but, the tomato and apple shouldn’t break down too much.
5.Pour hot mixture into sterilized jars and seal; while hot. To store, invert jars and place in a cool, dark place.