Best ever tomato relish recipe

Here's the recipe I used this week, to make the tastiest home made tomato and onion relish, full of wholesome ingredients and packing a huge flavour punch. We have some food intolerance in the family, so all our ingredients need to be as close to nature as we can get. I have indicated what I left out to achieve this, and the flavour is still fantastic.

6 medium (1.1kg) tomatoes, peeled and chopped
2 medium (300g) onions, finely chopped
2 medium (300g) apples, peeled, finely chopped
1 teaspoon salt
1 teaspoon grated lemon rind
1 teaspoon dry mustard (I ground my own mustard seeds with mortar and pestle)
1 teaspoon garam masala
2 tablespoons of mild curry powder (I used my home made madras curry powder)
1 1/4 cups (250g) firmly packed brown sugar
1/2 cup (125ml) white vinegar (which I had to leave out)
1/4 cup (60ml) lemon juice
1 tablespoon tomato paste (which I also had to omit)

Combine all ingredients in a large pan and simmer, uncovered, stirring occasionally for about one and a half hours or until the mixture is thick. Pour hot relish into hot sterilised jars, seal immediately.

Here's the mixture when I started to cook:

and here's the mixture after about 1 and a 1/4 hours of cooking:

the finished relish:

We have been having it with eggs for breakfast and using it instead of tomato sauce with meat balls. Thank you to the Australian Women's Weekly Tomato Cookbook for this recipe.