Place the onion, celery and fennel with the pickling spices and half the vinegar in a large preserving pan. Bring to the boil, then simmer for 20 minutes until the vegetables are tender.
Add the ginger, chilli, cooking apples, tomatoes, sugar, remaining vinegar, salt and tomato purée. Bring to the boil and simmer for a further 1 hour until the chutney is thick and most of the liquid has evaporated.
Stir occasionally, particularly towards the end, so it doesn't burn on the base of the pan.
Stir in the vodka, bring to the boil for just 2 minutes, then turn off the heat and spoon into sterilised jars. Seal and store for at least 1 week before eating.
Will keep, unopened, for 3 months.
Cook's note: The sweet tomato flavour and slight kick of chilli make this relish taste very like a Bloody Mary cocktail, while the celery gives it a delicious crunch. Gorgeous with ribs, burgers and quesadillas.