Discard the tomato stem and cut the tomatoes into 0.5 centimeter thick slices. Finely dice shallots and peppers. Coarsely grate apples on a grater. Halve the chili peppers, remove the seeds and dice finely. Place all ingredients in a saucepan and bring to a boil, simmering gently for about 20 to 30 minutes.
Season to taste:
Acidity loses a little with longer storage, therefore season a little more acidic.
Pour hot into the jars, close and let rest at least three months, better is a year. The jars do not need to stand very cooled, cellar cold is enough.