Rinse and drain the tomatoes. Cut out the stem scars and any blemishes and cut the tomatoes into 1/2-inch chunks. You should have about 8 cups. Place the tomatoes in a preserving pan or heavy pot.
Peel, core and cut the apples into 1/2-inch chunks; add them to the tomatoes.
Add the raisins, onion, garlic, brown and granulated sugar, salt and vinegar. Mix the ingredients well and bring the mixture to a boil over medium-high heat. Reduce the heat and boil the mixture slowly, uncovered, stirring it often, for 30 minutes.
Add the ginger, mustard seed, coriander, cinnamon and hot pepper. Return to a boil, adjust the heat and continue to cook the chutney uncovered at a slow boil, stirring it often, until it holds a mounded shape when lifted in a spoon. Taste it carefully, remembering that the balance of flavors will improve as the chutney mellows in the jar; add, if needed, more vinegar, sugar, and/or salt.
Ladle the boiling-hot chutney into hot, clean pint or half-pint canning jars, leaving 1/2 inch of headspace.
Seal the jars with new two-piece canning lids according to manufacturer's directions and process for 15 minutes in a boiling-water bath.
Cool, label and store the jars. Let the chutney mellow for a few weeks before serving.