How to make
Combine all of the ingredients in a large pot (excluding the powdered arrowroot and water). Stir and put it to boil on a medium stove. Then boil for about 50 min.
Stir the arrowroot or starch with the water in a small bowl until the mixture becomes smooth. Pour it into the chutney and stir well. Let it simmer for 5 minutes - until thickened, and remove from the stove.
Distribute the tomato chutney into jars but don't overfill them. Close with caps.
Place a towel on the bottom of a large pot, fill it with water halfway and let it boil. Put the jars in the water to boil for 15 min.
Remove the pot from the stove and leave the jars in the water for half an hour. Then take them out and let cool at room temperature.
Store the tomato chutney in a cool and dark place for 2 days before opening.
