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Spicy Sweet Tomato Chutney Recipe
Shelby Law Ruttan
A sweet and spicy condiment recipe that goes great on meats, sandwiches, and eggs.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course
Plant Based Recipes
Cuisine
Indian
Servings
16
Calories
34
kcal
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Ingredients
1x
2x
3x
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.
Nutrition
Serving:
0.25
cup
Calories:
34
kcal
Carbohydrates:
6
g
Protein:
1
g
Fat:
1
g
Saturated Fat:
1
g
Sodium:
280
mg
Potassium:
170
mg
Fiber:
1
g
Sugar:
4
g
Vitamin A:
387
IU
Vitamin C:
8
mg
Calcium:
14
mg
Iron:
1
mg
Keyword
Tomato Chutney Recipe
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