This Tomato Chutney brings together the natural sweetness of ripe tomatoes with a hint of spice for a savory sweet condiment you'll want to put on everything. It's especially delicious served with meats, sandwiches, or even fried eggs.
I was first introduced to tomato chutney while working at a university with students from all over the world. One Indian student loved sharing recipes, and his tomato chutney became a staple in my kitchen. Over the years I've developed my own version with a touch of brown sugar that gives it that sweet heat balance I love, much like the flavor pairing in my Root Beer Caramelized Onions.
Jump to:
Why You'll Love Tomato Chutney
Versatile: great on meatloaf, sandwiches, eggs, and more.
Bold, balanced flavor: the sweet and spicy combo enhances the richness of the tomatoes.
Easy to make in one pot: everything simmers together for easy prep and cleanup.
Key Ingredients
Red tomatoes: fresh and juicy, they're the base of this chutney.
White onion: adds depth and a mild bite.
Garlic cloves: brings out that warm, savory flavor.
Roasted red peppers: offer smokiness and a little sweetness.
Ketchup: helps thicken the chutney and adds a tangy sweet base.
Worcestershire sauce: adds umami and enhances the savoriness.
Red pepper flakes: for just the right amount of heat.
Brown sugar: balances the spice and brings out the tomato's natural sweetness
Olive oil: used for sauteing and blending flavors.
Ingredient Substitutions
- Use 3 (14.4 ounce) cans of diced tomatoes if fresh aren't available.
- Swap monkfruit golden sweetener for a sugar free version.
- Replace the sugar with ½ cup of raisins.
Recipe Variations
- Add lime zest at the end for a bright citrus finish.
- Mix in chopped jalapeños for extra heat.
- Stir in chopped fresh basil or cilantro just before serving for an herby layer.
Top Tips
- Simmer uncovered on low heat to concentrate the flavors and thicken the sauce.
- Stir occasionally to keep from sticking or burning.
- Let it cool completely before storing in jars.
How to Store
Store in an airtight container in the refrigerator for up to 2 weeks.
For longer storage, freeze in small containers and thaw as needed.
Serve With...
Pair this chutney with:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Spicy Sweet Tomato Chutney Recipe
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.
- 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.
Comments
No Comments