Step 1

Prep the tomatoes, chopping either by hand or with a food processor: Core and quarter the tomatoes and add them - unpeeled - in batches to a food processor, whirring until evenly chopped (fairly fine). Alternately, core, peel and chop the tomatoes by hand. You should have 7 cups of chopped/pureed tomatoes.

Step 2

Combine the tomatoes and all the remaining ingredients in a heavy, nonreactive 4-6 quart pot (if doubling the recipe, use an 8 to 12-quart stockpot).

Step 3

Bring to a boil over high heat, then lower heat and cook at a low simmer (just a few bubbles here and there) for 1-1/2 to 2 hours until thickened.*** Stir often as it thickens to prevent scorching.

Step 4

To Can: Prepare water-bath canner, lids and jars. (Refer to this complete water-bath tutorial here.)

Step 5

Ladle the chutney into 1/2 pint canning jars leaving 1/4" headspace and attach the two-piece canning lids. Transfer to canner as you fill and seal.

Step 6

Once all the jars are added, bring the canner to a boil for 10 minutes (both half-pints and pints), adjusting heat as needed to keep a medium boil (not too hard).

Step 7

When timer goes off, turn off burner, remove lid and let jars sit for 5 minutes before removing the jars to a towel-lined surface to cool for 12 to 24 hours. Check seals and store in a dark, cool place.

Step 8

To Freeze: Ladle into freezer-safe containers (canning jars are okay to freeze), label and store in the freezer up to a year.