In a heavy-bottomed saucepan, combine halved cherry tomatoes, caster sugar, white vinegar, lemon juice, salt, chopped red chillies, crushed garlic, and finely chopped ginger. Stir the mixture over low heat for about 5 minutes.

Once the sugar has dissolved, increase the heat to high, bringing the chutney to a gentle simmer for about 10 minutes.

Reduce the heat to medium, allowing the chutney to simmer for approximately 30 minutes, or until thickened to your preference.

As the chutney cooks down, ensure your jars are sterilized by placing them in a preheated oven at 180°C (350°F) for 10-15 minutes.

Spoon the hot Spicy Tomato and Chilli Chutney into the prepared sterilized jars, filling them almost to the top.

Allow the jars to cool completely at room temperature before storing.

For the best flavor, let your chutney mature for about 4-6 weeks before using.