2 LBS Ripe Tomatoes (1-LB tomatoes=2 cups )
2 Cups distilled white vinegar
2 Cups sugar
1 ¼ teaspoon salt, (or to taste)
10 cloves of garlic minced
½ teaspoon ginger (fresh or powdered), (or to taste)
2 Bay Leaves
¼ teaspoon ground fennel seeds
¼ teaspoon ground fenugreek seeds
¼ teaspoon garam masala
¼ tsp ground mace
¼ teaspoon cayenne pepper (optional)

To remove tomato skins:
Wash tomatoes set aside. Fill sink with cold water.
Set a large pan of water on stove to boil.
Once the water is boiling, quickly place as many tomatoes as will fit in the boiling water. After 15 -20 seconds remove tomatoes, and submerse in cold water. Skins will slip-off.
Cut tomatoes into 1-inch cubes.

To make Chutney:
Heat vinegar in a wide heavy stainless-steel or porcelain-lined pot on medium-low. Add sugar. Stir until sugar melts.
Add cubed tomatoes, and any accumulated juice to vinegar and sugar mix.

Grind fennel and fenugreek seeds in a coffee grinder, spice grinder, or mortar. Mince ginger, if needed.
Add all spices: ground fennel, ground fenugreek, minced garlic, ginger, bay leaves, mace, garam masala, and the salt (and the optional cayenne)

Bring mixture to boil, and then turn down to a med.-low heat enough to maintain a fairly rapid boil. Stir often!
Cook down for 65-80 minutes or until mixture thickens.
It shouldn’t look watery and it should have a nice sheen. Stir often to prevent scorching on the bottom. Remove bay leaf.

To Can:
Boil jars and lids to prepare them for hot packing. Start water in canner boiling. Enough water to cover tops of jars. Fill hot pints jars with hot Chutney to 1” of top. Place hot lid on jar and tighten canning ring. Place in boiling water-bath for recommended time.

Water-Bath Process Time at Altitudes of: