This Tomato Chutney Recipe is made with fresh red tomatoes and a combination of sweet and spicy flavors that complement each other. This condiment recipe is excellent to top meatloaf, sandwiches, as a side to fried eggs or any other protein on the plate.

Tomato Chutney is native to the Indian culture and can be compared somewhat to Jam. Similar, but not, chutney is enjoyed on savory foods rather than sweets.

Tomato Chutney Recipe in a clear glass bowl for storage with a blue lid in the background.

My First Experience With A Tomato Chutney Recipe

The first time I ever had tomato chutney was when I worked at a university amongst a diverse student population. I worked mostly with Grad students and some of them were from India. One particular student liked to share recipes with me, I made his recipe several times throughout those years.

I’ve since lost track of that recipe, started making this tomato chutney recipe that orginated from Eat This! Not That! (one of my favorite cookbooks!) I added brown sugar to the chutney because I love the spicy sweet combination and how it enhances the flavor of the tomatoes.

A pair of hands removing tomato seeds and putting them into a small white bowl.

What You Need To Make This Tomato Chutney Recipe

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Red tomatoes
White onion
Garlic cloves
Roasted red peppers
Ketchup
Worcestershire sauce
Red Pepper Flakes
Brown Sugar
Olive Oil
Dutch Oven, I use this one right now, but this one is on my wish list!
Garlic Press, I have used this garlic press for years now!

The Tomato Chutney Recipe in a dutch oven with all the ingredients combined and simmering with bubbles coming to the top of the chutney.

Tips and Substitutions

  • Fresh tomatoes are best, but in a pinch, substitute 3 (14.5 ounce) cans of diced tomatoes
  • You can make your own Roasted Red Peppers or you can use jarred ones.
  • Grate some fresh lime zest into the tomato chutney recipe at the end of cooking. 
  • Leave out the brown sugar if you need to remain sugar free or use monkfruit golden sugar in its place.
  • Substitute 1/2 cup of raisins for the sugar.
  • Keep the tomato chutney over low heat and simmer uncovered until it at your preference of a desired thickness.

Other Condiment Recipes To Try

Chipotle Salad Dressing

Cocktail Sauce Recipe

Green Enchilada Sauce

Homemade Taco Sauce

Homemade Ranch Dressing

Root Beer Caramelized Onions

Salted Maple Butter

*If you made this Tomato Chutney Recipe, please give it a star rating*

Tomato Chutney Recipe in a clear glass bowl for storage with a blue lid in the background.

Spicy Sweet Tomato Chutney Recipe

Shelby Law Ruttan
A sweet and spicy condiment recipe that goes great on meats, sandwiches, and eggs.
0 from 0 votes
Prep Time 10 mins
Cook Time 15 mins
Course Plant Based Recipes
Cuisine Indian
Servings 16
Calories 34 kcal

Ingredients
  

  • 3 large tomatoes seeds removed and diced
  • 1 medium onion sliced thin
  • 2 cloves garlic minced
  • ½ cup roasted red peppers diced
  • ¾ cup ketchup
  • ¼ cup worcestershire sauce
  • 1 tbsp olive oil
  • 1 tbsp brown sugar
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

  • Heat the olive oil in a large dutch oven over medium high heat. Add the onions and garlic and saute for 5 minutes, or until onions have softened.
    sauteing the onions and garlic in hot oil in a dutch oven.
  • Stir the diced tomatoes and roasted red peppers into the onions mixture and cook for 2 minutes, stirring occasionally.
    tomatoes and red peppers are stirred into the onion mixture.
  • Add the ketchup, worcestershire sauce, and red pepper flakes. Stir to combine and keep at a low simmer for 15 minutes.
    Adding worcestershire sauce, ketchup, and red pepper flakes to the tomato mixture.
  • Remove the chutney from the heat and add the brown sugar. Stir to combine.
  • Store in an airtight container in the refrigerator up to 2 weeks.

Video

Notes

Tips and Substitutions

  • Fresh tomatoes are best, but in a pinch, substitute 3 (14.5 ounce) cans of diced tomatoes
  • You can make your own Roasted Red Peppers or you can use jarred ones.
  • Grate some fresh lime zest into the tomato chutney recipe at the end of cooking. 
  • Leave out the brown sugar if you need to remain sugar free or use monkfruit golden sugar in its place.
  • Substitute 1/2 cup of raisins for the sugar.
  • Keep the tomato chutney over low heat and simmer uncovered until it at your preference of a desired thickness.

Nutrition

Serving: 0.25cupCalories: 34kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 280mgPotassium: 170mgFiber: 1gSugar: 4gVitamin A: 387IUVitamin C: 8mgCalcium: 14mgIron: 1mg
Keyword Tomato Chutney Recipe
Tried this recipe?Let us know how it was!

About the Author: Shelby Law Ruttan

Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.

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Shelby I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more

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