Step 1

Combine all ingredients in 12-inch nonstick skillet. Bring to boil over medium-high heat. Cook, stirring often, until mixture is syrupy and slightly darkened in color, 10 to 15 minutes.

Step 2

Off heat, mash tomato mixture with potato masher to even consistency. Return to simmer over medium heat and cook until rubber spatula leaves distinct trail when dragged across bottom of skillet, 1 to 3 minutes. (Note: Chutney will continue to thicken as it cools, so don't over-reduce.)

Step 3

Transfer chutney to jar and let cool completely before serving, about 1 hour. (Cooled chutney can be refrigerated for up to 1 month.)