Spicy Tomato Chutney (2024)

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Experience the sweet and spicy flavor of our homemade spicy tomato chutney. Made with fresh tomatoes, this chutney is the perfect accompaniment to your meals. Its mild and tangy flavor will add a delicious zest to your dishes.

Add it to sandwiches, burgers, or salads for some extra zing. Dig into the delicious and unique taste of our homemade spicy tomato chutney. Homemade Spicy Tomato Chutney is sweet and spicy and complex. It’s everything you want in a chutney (or a sauce).

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Sweet and spicy jam

But what is chutney?

In case you haven’t heard of it before, chutney is an East Indian condiment or sauce that’s made with fruit, vinegar, spices, and sugar.

A sweet and spicy jam, if you will.

This one’s a bit thin, so more like a sauce than a thick jam.

If you want a thicker chutney, you can cook it down some more. But, I like the consistency. It’ll go really well with pork or beef, as a sauce or a marinade.

serving suggestions

It’s delicious with crackers over cream cheese.

And, I want to dip some bread into it.

recipe notes

I found this recipe for tomato chutney when I was doing a little onion seeds research.

I used fresh from the garden sweet summer tomatoes. They have an incredible flavor and sweetness to them.

I highly recommend using great tomatoes because they’re the base of this recipe.

If you don’t have great sweet tomatoes, taste the chutney to see if it needs a little more sugar.

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Homemade Spicy Tomato Chutney Recipe

Spicy Tomato Chutney

Debi

Spice up your next meal with our delicious and zesty tomato chutney. Made with fresh tomatoes, chili peppers, and a blend of spices, this chutney is a tasty way to add some flavor to your favorite dishes.

Ingredients

8 tablespoons pure olive oil
2 teaspoons mustard seeds
2 teaspoons onion seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 dried Chile de Arbol
1 dried California Red Chile
1 dried Mulato Chile
1 teaspoon chili powder
2 cups sugar
2 cups white distilled vinegar
4 ½ lbs tomatoes halved and cored
salt to taste

Instructions

Place the oil in a large saucepan over medium heat. Add the seeds, the whole chiles and the chili powder to the oil. Cook one or two minutes until the seeds start to pop. Add the vinegar and sugar, and stir until the sugar is dissolved.
Add the tomatoes to the spices, and bring the mixture to a boil. Turn the heat down to low, and simmer for an hour. After about an hour, the skins should be separating themselves from the tomatoes and floating to the top. While the chutney simmers, pick out the tomato skins using a pair of tongs.
Continue cooking until the tomatoes have evenly broken down, about ½ to 1 hour longer. Using the tongs, pick out and discard the chiles.
While the chutney is cooking, prepare (get out and make sure they are squeaky clean) the jars you’ll use to store and/or give away the preserves. Transfer cooked chutney to the clean ready jars. I don’t actually go through the canning process, but if you would like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.
Keep for up to two months. Refrigerate and consume within 2 weeks after opening.

Notes

Makes approximately 8 jars. It’s easily halved.

Nutrition

Calories: 3088kcalCarbohydrates: 490gProtein: 22gFat: 121gSaturated Fat: 16gPolyunsaturated Fat: 14gMonounsaturated Fat: 85gSodium: 167mgPotassium: 5237mgFiber: 30gSugar: 454gVitamin A: 20417IUVitamin C: 282mgCalcium: 335mgIron: 11mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword chutney, tomato

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