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    Home » Plant Based Recipes

    Tomato Chutney Recipe - Sweet & Spicy

    Published: Mar 28, 2021 · Modified: Apr 24, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A sweet and spicy condiment recipe that goes great on meats, sandwiches, and eggs.
    Tomato Chutney Recipe in a clear glass bowl for storage with a blue lid in the background.

    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

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    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 ½ 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.
    No ratings yet
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 15 mins
    Course Plant Based Recipes
    Cuisine Indian
    Servings 16
    Calories 34 kcal

    As an Amazon Associate I earn from qualifying purchases.

    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 tablespoon olive oil
    • 1 tablespoon brown sugar
    • ½ teaspoon red pepper flakes
    • ½ teaspoon salt
    • ¼ teaspoon 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 ½ 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
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    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

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