Combine the tomatoes, onions, garlic and ginger in a large saucepan.
Simmer uncovered, stirring occasionally for about 15 minutes or until onions are soft.
Add remaining ingredients and stir over a medium heat, without boiling, until the sugar is dissolved.
Simmer, uncovered, stirring occasionally for a further one and a half hours or until the mixture thickens.
Discard the cinnamon stick and spoon the hot chutney into the hot sterilised jars and seal immediately.
The chutney will keep, stored in a dark, cool place, for about six months. Refrigerate after opening.
Makes 1 to 1,25 litres
NUTRITION PER PORTION (20 g)
Energy: 220 kJ, Carbohydrates: 12 g, Protein: 0,5 g, Fat: 0,1 g