Step 1

Combine tomatoes, onion, vinegar and sugar in a 5 quart non-reactive pot over medium heat. Add the ginger, cloves, cinnamon sticks, star anise, red chili flakes, and salt.

Step 2

Cook over low heat for 1 to 1 1/2 hours, stirring frequently to prevent scorching.

Step 3

When chutney has reduced by more than half, turn off heat. Use tongs to remove cinnamon sticks and star anise pieces. Funnel into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water canner for 10 minutes.

Step 4

When time is up, turn off the heat and remove the lid from the pot. Let the jars sit in the cooling water for an additional five minutes.

Step 5

Remove the jars from the canner and set them to cool on a wooden board or folded kitchen towel. Let them cool completely. When the jars have reached room temperature, check seals. Sealed jars are shelf stable for at least one year. Any unsealed jars should be refrigerated and used promptly.

Step 6

Eat on turkey sandwiches, or with a bit of goat cheese.