Wash the tomatoes under cool water.  Remove and discard the stems and cores of the tomatoes. 

Chop the tomatoes and measure out 4 cups.

Dice the red onion as finely as you prefer.  This chutney is designed to be chunky, but if you prefer a smoother chutney, make the tomato and onion chunks smaller.  Measure out 2 cups of diced onion.

Place the chopped tomatoes and onions in a large saucepan, and add 1 cup of raisins and 1 cup of sugar.  Stir thoroughly to combine.

Allow the mixture to sit and macerate for 1 hour.  This will help firm up the tomatoes and produce a chunkier finished chutney.  If you prefer the chutney to be more saucy and soft, skip the 1 hour of macerating.

Add the red pepper flakes, ground ginger, cinnamon stick, and white vinegar to the tomato mixture and combine thoroughly.

Place the saucepan on the stove and cook over medium heat until the mixture thickens, approximately 20-30 minutes, stirring occasionally.

Ladle or spoon the chutney into prepared jars, leaving ½" headspace.

Wipe the rims of the jars with a clean, damp cloth, and apply the 2-part canning lids until finger-tight.

Preserve the chutney using a hot water bath canning method.  Process jars for 10 minutes for elevations less than 1000 feet, 15 minutes for elevations between 1000-6000 feet, and 20 minutes above 6000 feet in elevation.