Step 1

Prep all your ingredients - wash and chop the tomatoes (core if needed, no need to peel) and chop the raisins, onions, and garlic in a food processor.

Step 2

Add the ingredients to a 6-quart or larger pot as they're ready. Bring to a boil, reduce heat to maintain a low simmer for 1 hour or until thickened slightly.

Step 3

After an hour, the chutney will have reduced some, but still be quite chunky. Blend the chutney to the smoothness you desire, either with a hand-held blender or by transferring to a blender in batches.

Step 4

Let cool and transfer it to jars to store in the fridge for up to a month.

Step 5

Let cool and transfer to freezer containers (leaving 1-2 inches of headspace for expansion) to freeze for a year and a half.

Step 6

Keep the chutney warm, fill a water bath canner and set on the stove to heat. Wash seven half-pint jars and lids, keeping the jars full of hot water until ready to fill.

Step 7

Using one jar at a time, empty jar of water and ladle chutney into jar leaving 1/4 inch headspace. Run a thin spatula or chopstick around jar to release bubbles, wipe rim with a damp cloth and attach lid. Transfer jar to elevated rack in canner and repeat with remaining jars and chutney.

Step 8

Lower rack in canner, cover, and bring to a boil over high heat. Once boiling, start the timer for 15 minutes (you may need to adjust the heat a bit to keep at a boil, but not so much that the jars knock about).

Step 9

Turn off the heat when the timer goes off, remove the lid and let the jars sit in the water for 5 minutes. Remove jars to a towel lined surface to sit undisturbed for 12 hours.

Step 10

Remove rings, check seals and label jars. Store in a cool, dark place for up to 18 months.