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.
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.
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!
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
*If you made this Tomato Chutney Recipe, please give it a star rating*
📖 Recipe
Spicy Sweet Tomato Chutney Recipe
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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.
- Stir the diced tomatoes and roasted red peppers into the onions mixture and cook for 2 minutes, stirring occasionally.
- Add the ketchup, worcestershire sauce, and red pepper flakes. Stir to combine and keep at a low simmer for 15 minutes.
- 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.
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