Spiced Tomato Ginger Chutney

This is how I made it the first time (8-18-2012).  Everyone that ate it the next day loved it, so I want to make it again in little jars to give away.  A little goes a long way. It was good with sirloin steak (why I made it in the first place), but was also good with raw veggies, crackers or chips, and it would be really good with cheese too.   I used a variety of really ripe tomatoes from the garden that needed to be cut up and used immediately.

2 T olive oil
1 large onion, chopped
2 garlic cloves, minced
1 T fresh ginger, minced

2 pounds or 4 cups fresh tomatoes, chopped
1/4 cup red wine vinegar
1/4 cup brown sugar, (raw turbinado)
1/4 t salt
1/4 t cinnamon
1/4 t allspice
1/4 cayenne
1/4 cup dried cranberries

In heated oil, cook onion, garlic, ginger about 5-7 minutes until softened.
Add tomatoes, vinegar, sugar, spices, and cranberries, cook until starts to boil.
Simmer and stir occasionally until thickened, about 45 minutes.  It reduced to about 2.5 cups.
Chutney keeps 3 months in refrigerator.

Recipes I consulted to come up with my version both used twice as much vinegar as I do (red or cider) and twice as much sugar (brown or white).  They also used raisins and/or currents instead of the dried cranberries I had.  One had lemon zest, mustard seed in addition to these spices with no ginger and the other recipe had the ginger, but none of the other spices.  One recipe sauteed using olive oil, the other skipped the oil and saute step.

CANNING CONSIDERATIONS
Having reviewed a number of other chutney recipes to see if I it was safe to can my tomato chutney recipe, the only other recipe I saw that used olive oil (roasted the tomatoes and onions with 2 tsps oil) noted that this chutney could not be canned, only frozen.  However, this was also the only chutney recipe I saw that did not have vinegar, so it seemed more like roasted vegetables than chutney to me.

To be safe to can my recipe, I am going to leave out the oil and saute step and boil everything together until thick and then ladle into 1/2 pint jars and process in boiling water canner for 10 minutes.

I found 1 canning recipe that used as little vinegar as mine (3 cups tomatoes to 1/4 cup vinegar), so I have convinced myself that my recipe is safe to can.  It was Sun-Dried Tomato Chutney in the Complete Book of Small-Batch Preserving that my niece gave me for Christmas a few years ago.

Later I made a tomato chutney using Thai spices that was fantastic but I did not write down what I used.  I did find one recipe years later, but it is not the same. http://zaikazabardast.com/2012/05/21/bruschettawiththaitomatochutney/
2015- did this version http://www.epicurious.com/recipes/food/views/spicy-tomato-chutney-100732