Easy Addictive Tomato Chutney Recipe For Canning or Freezing
This recipe for sweet and spicy tomato chutney is hands-down everyone’s favorite condiment on meat, vegetables, sandwiches, and more (like dipping fries!). It’s the first thing on my list to make a year’s worth of when tomatoes are in season – we NEVER want to run out of this tomato chutney! Choose from the classic recipe or the lower-sugar version (that may be even better).
✩ What readers are saying…
“My 1st time making chutney, WOW!!! Must say, very easy recipe and I looked at lots before deciding on yours. This chutney is so very delicious, I’m sure it won’t last long, this will be a tomato season staple.” -Wendylou
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Most people I talk to don’t have much experience with chutney except for the occasional visit to an Indian restaurant. They aren’t sure if it is something they would eat or what they would eat it with.
I was totally this way, too – I mean I knew about chutney, but I don’t think I’d actually ever tasted it before making my first chutney, Spicy Rhubarb Chutney, after growing a bumper crop of rhubarb and looking for a way to preserve it. It was a revelation when served with pork and we were hooked on chutney from then on.
The same thing happened with tomatoes – if I hadn’t had a heap of tomatoes left over after canning all the salsa and freezing the marinara sauce we’d need for the next year, I may have never decided to try tomato chutney.
And my life would’ve been sadder for it (and that’s not an exaggeration, just truth).
When I found a small batch recipe and adapted it to our tastes (safely – see note below), the result was history – for our family at least!
A Lower Sugar Tomato Chutney
If you’ve seen any vintage canning recipes, one thing you may have noticed is they often include large amounts of sugar. And the original tomato chutney recipe I found was no exception, so I lessened the amount of sugar along with a few other changes to seasonings and flavors. We loved it and I made it for many years that way.
Safety Note: By the way, it’s perfectly safe to cut sugar (or substitute dry seasonings, etc.) from a canning recipe that also calls for vinegar as the sugar is used for flavor and texture.
But even the adapted recipe still used quite a bit of sugar and as our family moved towards a more healthy, whole foods lifestyle, I started to feel that it was just too much sugar in the tomato chutney. I mean, while we loved it, if I could lower the sugar and not notice, wouldn’t that be a good thing?
So I tested it and after a couple of so-so batches (still OK, but not the same), I hit upon a ratio that not only cuts the total sugar in half, but also uses a combination of brown sugar and honey instead of white sugar – and tastes just as good (maybe better?).
You’ll find both the original chutney and the lower sugar option amounts in the recipe card below – try both and see which you like better!
What do you eat tomato chutney with?
Some readers have asked how we use this chutney. I usually say, “what don’t we use it on?” But then suggest things like:
- Scrambled eggs.
- Frittatas (SO good).
- French fries, roasted potatoes, homefries.
- Burgers.
- Grilled and baked meat and poultry.
- Indian curries like Chicken Lentil Curry with Vegetables.
- Roasted and grilled vegetables.
- Grilled cheese or any cheese sandwich (a classic sandwich from the British isles is tomato chutney and cheese).
- Topping goat cheese or warmed brie.
- …the list goes on.
It’s basically an “adult ketchup” and anything you’d use ketchup on is a million times better with this chutney.
Yep, a million. (Again, not an exaggeration.)
If you’re still unsure about chutney, like I was, I encourage you to give this tomato chutney recipe a try because it’s so good you’ll be ruined forever for using regular ketchup, just like the hundreds of comments and 5-star ratings!
Ingredients
There’s nothing fancy about the ingredients needed to make this chutney, but when it all comes together you’d never guess the humble beginnings. Here are some ingredient notes:
- Salt: You will need to use a salt with no additives like canning & pickling salt, or a pure fine sea salt.
- Vinegar – I prefer apple cider vinegar, but white vinegar will work, too.
- Sugar – You’ll use brown sugar for both the regular and low sugar recipes, as well as cane sugar for the regular which you’ll substitute with (a lot less) honey in the low sugar version.
- Raisins – most chutneys include this ingredient (see my trick for dealing the the least appealing part of using raisins below), but you can see in the photo above that you can substitute chopped dates and they work just as well. Other substitutes that readers have used are dried cranberries and dried currants (which are smaller and tarter than raisins).
- Spices: You’ll need ground ginger, cumin, and red pepper flakes (you can save a lot if you buy pepper flakes in a larger container like this – and then you’ll have flakes to make things like this honey-sweetened Sweet Chili Sauce, too!). Note: You can only use dried ginger if canning – it’s not safe to add fresh ingredients to a canning recipe. You can also add any other dried spices you’d like.
Supplies
- 6-quart pot for single recipe, 8-quart or larger stock pot for double (I’m using a 12-quart pot with a glass lid in the pictured doubled recipe – it can also work as a small-batch water canner if you add a rack to the bottom like you can see in the video for this rhubarb chutney recipe).
- Knife and cutting board (a food processor helps a LOT, though).
- Stainless steel ladle, spoon, and canning jar funnel (please don’t use plastic with hot liquids).
For Canning: Gather 5 half-pint mason jars and a water bath canner – this stainless steel canner with a glass lid has change for my preserving life forever.
See my favorite canning and preserving supplies here for more recommendations.
For Freezing: you can use the same mason jars (they are freezer safe) or other freezer container of your choice.
Make this Easy Tomato Chutney Recipe: Step-by-Step
Step 1: Prep tomatoes. Peel, core, and chop OR just quarter, core and roughly chop in a food processor (See the note below). However you prep the tomatoes, place them in an 2-quart measuring cup as they are ready so you can measure out the 7 cups you need for the recipe. Then add them to a large stock pot.
TIP: Another thing that’s nice about using a food processor for the tomatoes is that you can then use it to chop the garlic and raisins quickly and add it to the pot.
Step 2: Prep other ingredients. Once the tomatoes are in the pot, simply prep and add the other ingredients to the pot.
LIME TIP: The lime zest and juice may be one of the ingredients that puts this over the top – don’t be tempted to leave it out! You can zest the lime right into the pot using a microplane grater – I use it all the time in my kitchen. Then juice the lime by hand or with a lemon-lime squeezer.
Tomato Note: I used to peel (see my quick peel technique here), core and chop the tomatoes, but now I simply core and quarter them before adding them to a food processor to chop fine, peels and all. #lifechanging
You do NOT need to peel the tomatoes if you chop with a food processor – the processor chops them fine enough that you will not notice them (and I’ve done a lot of searching and cannot find anything but hearsay about peels not being “safe” for canned foods – it has always been mentioned by the USDA that removing skins is strictly for texture). Wash the tomatoes well, core, and you’re good to go (if you chop by hand, you will need to peel, though, because the peels will be too big).
Step 2b: Raisins Trick. The part of chutney I wasn’t thrilled about is that raisins get all plump and squishy when they’re cooked and that’s not my favorite thing. But they are a crucial ingredient to most chutneys, so my solution is to simply chop them in the food processor and voila – no more fat, squishy raisins! You’ll want to measure the raisins before chopping, though.
Step 3: Bring to a boil. After all the ingredients are added to the pot, heat the contents to boiling over medium-high heat, stirring often (it can burn on the bottom if you’re not careful). I use a lid when bringing the contents to a boil and then remove the lid and lower heat to reduce the chutney.
NOTE: I usually always make a double batch, so the photos feature a 12-quart pot. This recipe is so good I can’t even think about making a single batch anymore!
Step 4: Reduce the chutney. Your chutney will need to simmer for a few hours to reduce and thicken, with you stirring occasionally. Here’s what the chutney will look like as it cooks down:
At the one-hour mark. The chutney should have reduced in volume by 1/8 to 1/4 and thickened a bit.
At the two-hour mark. After cooking for a little over 2 hours, it is rich and thick and, as you can see, reduced almost by half. If you started with very juicy tomatoes or are doubling the recipe you may need to cook longer – it’s okay to cook this as long as needed to reach the consistency you like.
You can use the chutney as soon as it’s cooked, though it does get better with time, I think. Refrigerate in airtight glass jars or read on for preserving options.
How to Preserve Tomato Chutney
To preserve your tomato chutney you can choose to:
- CAN: Water-bath can the chutney for shelf-stable storage up to 18 months.
- FREEZE: Let it cool a bit before transferring to freezer-safe containers for up to a year.
- REFRIGERATE: Store for 1-2 months if you think you can eat it in that time frame or you made a smaller batch.
Canning with a Boiling-Water Canner
To have the convenience of it ready to go on the shelf, as well as a year-and-a-half storage life, canning is really an easy option.
Safety Note: As with any canned recipe (especially tomatoes), this recipe is based on a published, tested recipe with an acid-ratio balance that is safe for room temperature storage. You can NOT add fresh peppers in place of dried in this recipe or fresh ginger and then can it – it will not be safe. You are free to freeze it, though, if you want to use fresh peppers or ginger.
If you’ve water-bath canned before, you know how easy it can be and if you haven’t, I made this video tutorial that walks you through the simple steps:
To can this tomato chutney recipe, follow these simple steps:
- Wash and keep six to seven half-pint canning jars (or 3 pints) warm.
- Prepare your canner and the other equipment you’ll need as described here in the written tutorial for step-by-step water-bath canning.
- Ladle the chutney into the prepared jars, leaving 1/4″ headspace.
- Secure the lids on with the screw bands and place in the canner.
- When the water comes to a roiling boil, set the timer for 10 minutes for half pints and 15 minutes for pints. (This is for sea-level – see the recipe card for how much time to add if you’re at elevation.)
- When the timer goes off, turn the burner off, remove lid and let jars sit for 5 minutes.
- Transfer the jars to a towel-lined surface and leave undisturbed for 24 hours.
- Remove rings, checking lid for seal, label and store in a cool, dark place.
Your chutney is now good for 18 months – but I seriously doubt it will last that long!
RACK TIP: I am using a flat canning rack like this – I can fit more of the half-pint sized jars in the canner than with the standard divided rack. I LOVE it – plus the smaller jars don’t fall over like they did with all the extra room in the racks meant for quart jars.
Got green tomatoes at the end of the season? Make Green Tomato Chutney! It’s delicious also, with a smokey, tangy flavor that pairs well with the things above that the red tomato chutney does.
A Few of The Many Reader Raves
“This chutney is insanely great! Yum! I can’t recommend this recipe enough. I made it and in our house hold of 5 people we are down to our last jar in 4 days.” – Jen
“All I can say to anyone who is reading this recipe is “YOU HAVE TO MAKE THIS!” My husband found your site last year and we tried this recipe, and have been making it on repeat this summer as the romas ripen. We are totally addicted, as is everyone we have gifted a jar to try.” -Barb
“I recently posted that your bruschetta recipe was the best. Your tomato chutney is just as amazing. I agree with all the reviews you have received. Everyone who tried it was blown away. I am making double batches of both while tomatoes are abundant.” -Linda
“I found it hard to believe this was as good as everyone said, but it was and then some. So easy and so delicious. I had a hard time staying out of it while it cooked down.” -Gaea
Recipes that Pair Well With Tomato Chutney
- Smashed Garlic Pub Burgers (and don’t forget to dip those fries, too)
- Roasted Sausages with Peppers and Onions Sheet Pan Dinner
- Easy Lemon-Garlic Roasted Chicken and Vegetables
- Quick Sausage & Kale or Swiss Chard Frittata Recipe
- Easy Potato And Caramelized Onion Frittata Recipe
- Easy Grilled Vegetables
If you make this, be sure to let me know what you like to use it on and leave a rating and review to let us all know how you like it!
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Easy Addictive Tomato Chutney Recipe (Can or Freeze)
Equipment
- Food Processor, knife & cutting board
- Measuring cups and spoons
- 6 to 8-quart stock pot
- Canner and canning jars (use the jars for freezing, too)
Ingredients
- 4 pounds tomatoes, peeled, cored and chopped*
- 1 cup chopped onions
- 1/4 cup minced garlic (about a medium sized head)
- 1/2 cup raisins, (chopped in processor)
- 3/4 cup brown sugar, (LOWER SUGAR VERSION: 1/2 cup)
- 3/4 cup white sugar (LOWER SUGAR VERSION: Use only 1/4 cup honey – no white sugar)
- 1½ cups apple cider vinegar or white vinegar
- 1 tablespoon canning salt or pure sea salt
- 1 lime, zested and juiced
- 1 tablespoon ground ginger
- 1 to 3 teaspoons hot pepper flakes or to taste**
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
Instructions
- Prep the tomatoes, chopping either by hand or with a food processor: Core and quarter the tomatoes and add them – unpeeled – in batches to a food processor, whirring until evenly chopped (fairly fine). Alternately, core, peel and chop the tomatoes by hand. You should have 7 cups of chopped/pureed tomatoes.
- Combine the tomatoes and all the remaining ingredients in a heavy, nonreactive 4-6 quart pot (if doubling the recipe, use an 8 to 12-quart stockpot).
- Bring to a boil over high heat (I cover the pot to help it boil faster), then lower heat and cook at a low simmer, uncovered (just a few bubbles here and there) for 1-1/2 to 2 hours until thickened.*** Stir often as it thickens to prevent scorching.
- To Can: Prepare water-bath canner, lids and jars. (Refer to this complete water-bath tutorial here.)
- Ladle the chutney into 1/2 pint canning jars leaving 1/4" headspace and attach the two-piece canning lids. Transfer to canner as you fill and seal.
- Once all the jars are added, bring the canner to a boil for 10 minutes (half-pints – 15 minutes for pints), adjusting heat as needed to keep a medium boil (not too hard).
- When timer goes off, turn off burner, remove lid and let jars sit for 5 minutes before removing the jars to a towel-lined surface to cool for 12 to 24 hours. Check seals and store in a dark, cool place.
- To Freeze: Ladle into freezer-safe containers (canning jars are okay to freeze), label and store in the freezer up to a year.
Notes
Nutrition
Your Questions Answered
Yes, you can! Weigh your frozen tomatoes to get the 4 pounds and then let them thaw enough to slip off the peels, roughly chop, and add straight to the pot (no need to process or chop small as they will disintegrate more than fresh).
If you think the chutney is too vinegary, here are my suggestions: don’t taste until it’s cooked all the way down; let the chutney sit for a few weeks before trying, or add more sugar – but DON’T reduce the vinegar if you’re canning.
Process pint size jars for 15 minutes (still use a 1/4-inch headspace).
Yes. Use as many cans as needed for 7 cups of tomatoes. Used diced as-is and roughly chop whole tomatoes before measuring the 7 cups.
It is safe to use lemon (or lime juice) in place of vinegar in home canning recipes, as lemon and lime juice are more acidic than vinegar. This will obviously impact the flavor, though.
Yes, or try chopped dates or dried currants (smaller and tarter than raisins).
Yes, you can use any kind of ripe tomato.
More Tomato Recipes To Try
- Garden Harvest Roasted Tomato Sauce – Eat Fresh or Freeze for Later
- Balsamic Roasted Cherry Tomato Sauce {Freezer Friendly}
- Water-Bath Safe Canned Roasted Tomato Sauce
This recipe has been updated – it was originally published August 2009. The original and low sugar version (published in 2012) were also combined into this one recipe.
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read my full disclaimer and advertising disclosure.
Ok I made this and had never eaten chutney before/didn’t understand how other ppl were saying they ate all of it in a day or a week. WOWOWOW SO GOOD, I did end up eating 3 (1/2 pint) jars in the 1st 2 days after making it. Next time i’ll make a double batch so I have some to can and some to eat in the fridge. It was very sweet for having 1-1/2 cup total added sugars. I think next time I will decrease each type of sugar by a 1/4 cup. The raisins add a delightful sweetness as well. 5s out of 5! I mailed a jar to my sis and I think she will be asking for the recipe upon trying it as well…My favorite way to eat it, Loaded on a burger with mashed avacado & mayo! Also straight up with tortilla chips like a sweet salsa, be careful it is truly addicting!
Yes, I’m glad you took a chance on this recipe!
I found it too sweet after awhile, too, so I now make it with lower sugar – you can see that recipe option here.
Burgers and fries – both are amazing with this. 🙂
Hello!! I tried the recipe and I think it’s very tasty!!!
I double up the recipe and I only got 5 jars of 250ml. I followed the instructions step by step. Did I missed something?
I was a bit confused with the quantity of the tomatoes (only 135g per batch?) onions and garlic seem to be more than tomatoes..
I didn’t have a lot of Apple cider vinegar and I added some white vinegar as well. The whole house smelled vinegar and my eyes got very stingy.
The final result it’s more paste for me than chunky, almost like a jam texture and taste.. is that the correct texture?
Thank you in advance ♥️
Since I don’t use grams, I had to look up the conversion, but according to Google 4 pounds of tomatoes (the written single recipe) is 1814g, not 135g – where did you get that conversion? So, yes, you used way less tomatoes than called for and so I’m not surprised at your results.
I would suggest you refrigerate all the jars, as I can’t vouch for the stability of the jars at room temperature without the correct ratios.
I finished my last jar from last year recently and am planning to make another batch this week. I’ve made it many times, from whatever tomato thing is available at the time – mine from the garden either ripe or marginal at the end of the season (I roasted them sliced and sprinkled with olive oil and balsamic vinegar), store-bought grown in another country, basic canned toms whole or diced, even a 1 gallon can of crushed tomatoes – all versions were delicious. Sometimes I tweak it with more or less garlic, fresh ginger and less dried, extra-spicy versions, and always more raisins than the recipe calls for because I love how they add to the flavour and consistency. This is my favourite tomato condiment and everyone who has been gifted a jar of it has texted me with huge praise when they’ve finally gotten around to trying it. I water-bath about half of whatever I make through the year, and otherwise keep un-processed jars in my fridge and my absent neighbour’s.
Many many thanks to you Jami for this terrific recipe!!
So great to know that this works with all kinds of tomatoes, Natasha – thanks!
And I believe it about the ravs when gifting – that’s been my experience, too, once we get past the “what do I use it on?” question (answer – everything, lol).
Here’s to singing the praises of tomato chutney. 😉
Husband (and I) were kinda skeptical as it cook since the entire room smelt like apple cider vinegar hah but it really is addictive and amazing!!! Love it!! Will make it again and again for sure! Thank you!
**Made the recipe as is, maybe went a little light with the apple cider vinegar cause I wasn’t too sure about all of it, but next time I’ll just make it as stated, it is sooo good!
You’re welcome! Well, I could say “I told you so.” 😉 This is probably the most requested thing I make!
And because it’s canned and this recipe is safe as written, it’s probably not a good idea to “go light” on the vinegar, FYI.
The title did warn me haha! But this stuff doesn’t last long enough to can it haha lasts us no more than a week (first time I made it, it lasted almost 3 days o_o hah), so I just refrigerate what I make and consume within a few days!!
But if I were to can it, I would follow your recipe as is!! Thanks!
Oh, that makes sense – enjoy then!
I made this recipe today using cherry tomatoes from the garden – it was easy to follow and although the chutney now needs to stand and develope over the next few weeks – the results today are great and certainly something I will make again- thank you for a great recipe
Glad you found this as delicious as we do, Janet!
Well I am on the wagon haha made this a couple of days ago and had it with roast pork last night. Have never tried a chutney before and this is definitely a keeper. This is also going in the Christmas hampers. Thank you for sharing from Australia.
Glad you tried this, then, Sylvia! Chutney was new to me, too, and now I put it on everything.:)
I’ve just made my first batch of this, and my first go at canning! Excitedly waiting to hopefully hear my jars ‘pop’. I read a few different chutney recipes before I settled on this one because it sounded yummy! I can’t wait to try it. Other recipes often mention leaving chutney to ‘age’ because of the vinegar. Did this need time to sit before it gets eaten to develop the flavours? Or is it OK to dig right in once it’s cooled? Thanks so much (from Australia)
We love this right away, Melanie – no need to age it!
This recipe came out delicious! It is winter, so in place of fresh tomatoes I used 3 cans of Furmano diced tomatoes and then added a teaspoon each of cumin seeds and mustard seeds. Incredible, thank you!
Good to know it worked with the canned tomatoes, Erica – thanks for the rating!
How long will this last in normal jars (non canned), should I keep in fridge or only after opening again?
If they are not canned, they have to be kept in the refrigerator the whole time, before opening and after. I’ve never made a batch and refrigerated it, so I don’t know how long they will last, but we’ve had opened jars in our fridge for a month before eating it. I’m sure they’d last 2-3 months, maybe more.
Love this so much made it again with the last of the garden tomatoes, and I used both red tomatoes and White Queen tomatoes. These tomatoes were just past “fresh” and were on the soft side, so figured this was a good way to use them up. I still have a ton of tomatoes in the freezer, but now the garden tomatoes are now history for this year.
That sounds lovely, Valerie – good way to use them up!
I had too many tomatoes and no more freezer space so I tried this recipe. I hate raisins and used my go to raisin substitute, dried cranberries. Well worth the time and trouble, didn’t catch the footnote about peeling the tomatoes until after I had boiled and iced water bathed and peeled! Next time I will know better. The result was super and I will definitely use again!
UPDATE: This was fantastic on my sliced cold pork loin for lunch so much so that I had about 2 lb of Malachite Box green tomatoes ( I mean really green, not unripe red tomatoes) and decided to cook them up as in this recipe, still using dried cranberries “Craisins” instead of raisins. This will be my “go to” recipe for Chutney from now on, too bad I had to wait until I was 78 to find it!!! Try it – you’ll love it.
Better late than never, right? 🙂 Ditto pork + chutney (and chicken, and vegetables, and…lol).
Glad that substitution worked for you, Valerie, and that you enjoyed the chutney! You will love how much easier it is the next time. 🙂
Delicious is a understatement. I cooked in my Instant Pot, and then sautéed it on and off for a couple of hours to cook down. It turned out perfect and so yummy.
So glad you like this as much as we do!
Can you use yellow tomatoes for addictive tomato chutney recipe? We have an abundance. Thanks~Beth
I haven’t used them because I haven’t grown them, but you can use any type of tomato for this recipe since it is acidified with vinegar. The flavor might be a little different, but you might not know unless you tasted tested right next to each other. 🙂
This is the best made a small batch last week (3 jars) and its gone in 7 days making my 2nd full batch today. It is good on almost anything! We have warmed brie n crackers on our sister days. Most of the time we put fruit but we put this tomato chutney this time! FANTASTIC!
Ha! You’re now one of the addicted, Laura. 🙂 Welcome to the club!
Jamie. why isn’t my chutney thickening, Thanks. Angie
Not sure – maybe your tomatoes had more liquid? You can always cook longer until it’s as thick as you desire.
Just made a batch this is excellent chutney. In fact I’m on my second batch today. I tweeted a little, using 2 cups of sweet onions , a few more raisins, and adding a tablespoon of mustard seeds. I’m from UK where we consume a lot of chutney, so I’m really pleased to find this recipe. Many of my American friends look puzzled and don’t always know what it is. So thank you.
I’m so glad to know this, Maggy! And yes, I’m with you – I constantly have to tell people how to use chutney (that’s why I have to call it adult ketchup, lol). I’m on a mission to get the word out in the states, though, since it’s SO wonderful with so many things.
One note about your changes, though – this recipe is safe for canning with the written ratios of acidic ingredients (tomatoes, vinegar) to low-acidic (onions, garlic). Increasing the fresh low-acidic onions without increasing the vinegar could potentially make this unsafe for canning. I recommend you refrigerate what you’ve already canned and stick to the 1 cup of onions for future batches (increasing the raisins would be okay, as they are acidic enough).
This is so delicious. I didn’t have the best quality of tomato and bravely added a 12 oz can of tomato paste. It tasted as good as the chutney I made using summer tomatoes. I won’t be canning, i’ll be giving it out at Thanksgiving this week. Thanks for the great recipe.
I’m glad you found that work-around, Betsy! As long as you’re not planning on canning, playing around with recipes like this is perfectly fine.
Hi, i love the sound of this tomato chutney, can you tell me how long can i keep this for.Thanks for the blog……
After canning, this will be shelf-stable for about 1.5 years (that’s the recommendation now, though I have eaten 2 year old jars without issue).
Thank you for sharing this recipe! This is the second year making this recipe and it is amazing! I have the second double batch cooking now. Christmas gifts this year will be canning gifts. This is definitely going in everyone’s basket!
I’m so glad you like this as much as we do, Sheryl – you will be popular with the chutney as gifts! When I gave it to my family, I created addicts that had to make their own or keep bugging me for it. 😉
Jami, When you cook, do you cover the pot or leave the lid off so that any liquid evaporates? Do you use white or yellow onions The picture above looks like a white onion.)? Do you always use ginger powder? Can fresh ginger also be used and if so any recommendations on amount? And, Grated vs. sliced ginder if used fresh? Many recipes for tomato chutney also include paprika and/or chili powder. Do you ever add these things or have you tried any variations on this recipe? Burt
Hi Burt! I leave the lid off or at least partially off (if it starts spitting) to allow for reduction. I use whatever onions I happen to have, white, yellow, even red. The ginger has to be dried – I added it to the tested recipe I adapted and adding fresh would mess with the acid ratios making it potentially unsafe for canning. You can of course include any dry spices you want to create your own version of this recipe. I created this so we love it like it is (well, except for the lower-sugar version which I use now). 🙂