Combine tomatoes, onion, vinegar and sugar in a 5 quart non-reactive pot over medium heat. Add the ginger, cloves, cinnamon sticks, star anise and red chili flakes.
Cook over low heat for 1 to 1 1/2 hours, stirring frequently to prevent scorching. Add salt at the very end of cooking.
When chutney has reduced by more than half, turn off heat. Use tongs to remove cinnamon sticks and star anise bits. Fill jars, wipe rims, apply lids and screw on rings. Process in a boiling water canner for 10 minutes.
Eat on turkey sandwiches, or with a bit of goat cheese.