Tangy, vibrant Tomato Chutney makes a great topping on sandwiches, mixed into dips, and simply thrown on top of chips for a delicious snack! It includes vinegar and spices for a bit of heat, and it can be stored for up to a month for easy snacking later on.
My tomato chutney recipe is so versatile and absolutely worth learning: lunches, appetizers, and snacks become a thing of ease with such a delicious veggie recipe on standby!
This pureed tomato condiment packs a punch. It has a bit of a kick due to the chili, but is quite customizable in that the spices you add to the mix are entirely up to you. Sweetness, saltiness, spice – it’s the chef’s choice!
I’m a true appetizer fan, so I immediately think of pairing this tomato chutney recipe with a salty feta dip or creamy tahini so that you can enjoy a combination of textures and flavors. Whichever you choose, a bit of naan is the best vehicle for the fantastic flavors! My favorite… I love it topping whipped cream cheese on a buttery Ritz cracker (pictured below)!
Keep in mind that our nutritional information is based on a total quantity of 2 cups and a serving size of 2 tablespoons.
INGREDIENT NOTES AND SUBSTITUTIONS
- Roma Tomatoes – These are actually the same as plum tomatoes. They just need to be smaller than your average beefsteak garden tomatoes. Cherry tomatoes work well, too.
- Garlic & Ginger – Use fresh rather than powdered for a bright, vibrant, and authentic flavor.
- Red Onion – A bit sweeter than sharp white or soft yellow onions. Ultimately any onion can be used – though I think that red onions meld with tomatoes best.
- Apple Cider Vinegar – Distilled white vinegar or regular white wine vinegar are suitable substitutes. The idea is to add acidity. If there isn’t enough vibrancy or you feel something is missing, squeeze a bit of lemon or lime juice into the final product.
- Raisins – A traditional tomato chutney recipe includes fruits for a varied, sweet taste.
- Garam Masala – This blend combines warm spice and slight sweetness in a masterful way. I highly recommend preparing your own at home. Otherwise, you may be able to find a pre-made blend in the international aisle of your grocery store.
- Red Chili Powder – This varies from regular chili powder in that it was ground with the seeds intact. This generally makes it the spicier option, though each brand varies. Feel free to use the two interchangeably.
- Black Mustard Seeds – These are a bit hotter and more pungent than regular yellow mustard seeds. They are used most often in Middle Eastern cuisine. However, you can use regular seeds if need be.
HOW TO MAKE TOMATO CHUTNEY
1. Prepare the Tomatoes. Heat the skillet on medium and add a teaspoon of oil. Meanwhile, remove the seeds from the tomatoes and dice. Once the oil shimmers, add the tomatoes to the skillet and heat for at least 20 minutes. Once the liquid has reduced, remove from heat and set aside – clean the skillet for later use.
2. Blend the Onion, Garlic, & Ginger. Drop the onion, garlic, and ginger into a food processor or blender. Pulse until all are finely chopped.
3. Saute & Reduce. In the cleaned skillet, add the remaining oil and heat on medium. Add the onion mixture and stir for 3 minutes. Follow with the reduced tomato mixture and add the remaining ingredients. Stir for another 3 minutes until the texture becomes jammy – slightly thick with chunks. It will thicken further once it cools.
4. Blend Until Smooth. Transfer the cooled mixture to a blender, or use an immersion blender if you’d prefer to have it a little less chunky.
Is tomato pickle the same as tomato chutney?
No. A pickle is the result of a long process in a spiced vinegar mixture. The texture of the vegetables is firm and the taste is rather sharp.
Tomato chutney, on the other hand, is cooked down, has a softer consistency, and doesn’t have the same tangy bite that a pickle does.
How long will tomato chutney keep?
It should last for up to 4 weeks. For best results, pour the completed chutney into a sterilized jar and allow it to cool. Clean the rim of the jar before sealing.
When it comes to jams, jellies, and chutneys of all kinds, it absolutely needs to totally cool before sealing and storing. Otherwise, you’re letting in unwelcome moisture and bacteria, shortening the lifespan of the dish.
What do you eat tomato chutney with?
This tomato chutney recipe is incredibly snack friendly! It’s great with chips, flatbread, and any snack that could use a bit of brightness and a vibrant tomato taste.
Meat is an obvious match: sandwiches, hamburgers, chicken and fish, wraps taste great with a bit of chutney. It also goes well in yogurt dips for added texture and dimension.
A toasted bread appetizer like bruschetta is also elevated with a scoop of these tangy tomatoes on top!
Sweet and Spicy Tomato Chutney
- 1 lb roma (plum) tomatoes , diced (500g)
- 1 tbsp + 1 tsp vegetable oil divided
- 1 medium red onion 150g
- 5 cloves garlic 10g
- 3 x1-inch piece of fresh ginger 25g
- 1/2 cup brown sugar 130g
- 1/3 cup apple cider vinegar 75ml
- 1/4 cup raisins
- 1 tsp kosher salt
- 1 tsp garam masala
- 1/2 tsp red chili powder or cayenne
- 1/2 tsp black mustard seeds
- Deseed the tomatoes and dice. Heat 1 teaspoon of oil over medium heat in a skillet. Transfer tomatoes to the skillet and cook for 20 minutes, or until all liquid is reduced. Set aside.
- In a food processor add the onion, garlic and ginger. Pulse until finely chopped.
- Heat the remaining tablespoon of oil in the skillet over medium heat and saute the onion mixture for 3 minutes. Add the reduced, cooked tomatoes and remaining ingredients. Cook for another 3 minutes. Consistency should be slightly thick and jammy with chunks. This will thicken as it cools.
- Puree in blender or use an immersion blender for smoother consistency if desired. Pour into sterilized jar and cool. Clean rim of jar and seal.
- Keeps refrigerated for 4 weeks.
- Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
- Carefully remove jars from hot water, shaking off excess water. Pour hot Tomato Chutney into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight. Process jars 15 minutes, depending on altitude.
- The processing times is for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.
- Altitude in Feet >> Increase Processing Time1,001-3,000 ft above sea level = 5 min3,001 – 6,000 ft above sea level = 10 min6,001 – 8,000 ft above sea level = 15 min8,001 – 10,000 ft above sea level = 20 minRemove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed.
- Nutrition based off total quantity of 2 cups (32 tablespoons) total, serving size 2 tablespoons.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.