• Add the tomatoes in small batches to the food processor and whizz them until they are evenly chopped. After all are evenly chopped, add to the stockpot.
• Add the onion, garlic and raisins to the food processor and whizz those until they are fairly fine. Add those to the stockpot along with the remainder of the ingredients.
• Bring to a boil over high heat; reduce the heat to low/medium and simmer for 1 1/2 hours until the mixture reduces and thickens up. Stir occasionally to prevent the chutney from sticking/scorching the pot.
• Ladle the chutney into canning jars and leave 1/4" headspace. Top with lid and ring. Refrigerate until ready to use; or prepare water bath canner to can.

For water bath canning:

• Prepare the water bath canner; sterilize the jars, lids and rings. Ladle the chutney into the jars, leaving 1/4" headspace. Transfer to water bath canner.
• Once all the jars have been lowered into the water bath canner, bring the canner to a boil. Boil jars for 10 minutes.
• When timer goes off, turn off the burner on the stove and allow the jars to stay in the canner for 4-5 minutes; then remove the jars (carefully) and place on a flat surface lined with a towel.
• The jars should seal - you will hear a ping or pop as they begin to cool. After 12-24 hours, check the seals; store the jars in a cool, dark place and consume within 12 months.