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.

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.

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.

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

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

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.

Using one jar at a time, empty jar of water and ladle chutney into jar leaving ¼ 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.

Lower rack in canner, cover, and bring to a boil over high heat. Once boiling, start the timer for 15 minutes.

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.

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