Tomato Chutney is a rich and flavorful condiment made with ripe tomatoes, onions, vinegar, sugar, and aromatic spices. Its sweet, tangy, and savory profile makes it a versatile accompaniment for sandwiches, cheese boards, curries, and grilled meats.
Total Time:1 hour 30 minutes
Yield:24 servings (about 3 cups)
Ingredients
2 pounds ripe tomatoes, chopped
1 large onion, finely chopped
2 cloves garlic, minced
1 cup brown sugar
1/2 cup apple cider vinegar
1 tablespoon grated fresh ginger
1 teaspoon mustard seeds
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup raisins (optional)
Instructions
Wash and chop the tomatoes into small pieces.
Heat a large saucepan or preserving pan over medium heat.
Add the tomatoes, onion, garlic, ginger, brown sugar, and vinegar.
Stir in the mustard seeds, red pepper flakes, salt, black pepper, and raisins if using.
Bring the mixture to a gentle boil while stirring occasionally.
Reduce the heat to low and simmer uncovered for 45 to 60 minutes.
Stir frequently as the mixture thickens to prevent sticking.
Continue cooking until the chutney becomes rich, glossy, and thick enough to coat a spoon.
Remove from the heat and allow it to cool slightly.
Spoon the chutney into sterilized jars and seal if preserving.
Let the chutney mature for at least 24 hours before serving for the best flavor.
Notes
Increase red pepper flakes or add fresh chilies for a spicier chutney.
Add diced apples for extra sweetness and texture.
Stir in smoked paprika for a smoky flavor variation.
Add cumin, coriander, turmeric, and garam masala for an Indian-inspired version.
Store unopened jars in a cool, dark place for up to 1 year.
Once opened, refrigerate and use within 3 to 4 weeks.
The flavor improves after resting for a day or more.
