Put the tomatoes, onions, vinegar, and sugar into a large crockpot, and stir to combine. Take cloves, and put them in a spice bag or tea ball; you’ll want to retrieve them later. Add them to the mixture in the crockpot along with the ginger, cinnamon sticks, star anise, and red chili flakes.
Cover and cook for an hour on HIGH, then prop the lid open (I rested mine on two chopsticks placed crosswise) and turn to LOW. Let the chutney cook until it has reduced at least by half, or if you prefer it thicker, to your desired state.
WHEN COMPLETE, LOAD JARS AND SEAL IN WATERBATH OR STEAM CANNER
Mine took 24 hours to become a thick, dark brown jammy substance. When it’s to your liking, remove the cinnamon sticks, star-anise bits, and the cloves.
Fill suitably prepped jars, wipe rims, apply lids and bands. Process in boiling water bath for 10 minutes.