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Roasted Tomato Chutney

[heart_this] · Apr 2, 2015 · 29 Comments

Roasted-Tomato-Chutney-2

Spring has sprung, and I’m loving it!

The weather is perfect for hanging outdoors with friends and family, and when friends and family gather, we have to have good food in the mix.  Since it was an impromptu gathering we scoured the fridge and pantry, kinda like a TV game show where you have to use only what you have available to create a meal.

Lucky for everyone, earlier I had made a batch of OMG awesome Roasted Tomato Chutney, this stuff is absolutely fantastico.

Roasted-Tomato-Chutney-3

You can pair it with just about anything you want –  Mixed it with soup, with a bowl of veggies, pasta salad, or simply on grilled toast, it makes a great appetizer.

Roasted-Tomato-Chutney

We grilled some baby zucchini, red pepper and shitake mushrooms and got creative.

Roasted-Veggies

Some topped a bed of greens with grilled shitake and chutney, while the rest of us, me included, made sandwiches.

Roasted-Tomato-Chutney-Salad

Load those grilled veggies with some Roasted Red Pepper Chutney and whatever else you like, and you will have yourself the most delectable, beautiful sandwich.

Open-Roasted-Veggie-Sandwich

A beautiful work of art, don’t you agree!

Roasted-Veggie-Sandwich

Print
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Roasted Tomato Chutney


★★★★★

5 from 4 reviews

  • Author: Celeste @TheWholeServing
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 24 1x
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Ingredients

Scale
  • 1 lb cherry tomatoes
  • olive oil
  • ½ cup chopped onions
  • ¾ cup chopped carrots
  • 3 cloves crushed garlic
  • ½ cup apple cider vinegar
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon, cinnamon
  • 2 tablespoons brown sugar
  • sea salt to taste
  • red pepper flakes (optional)

Instructions

  1. Pre-heat oven to 350 degrees, brush washed and dried tomatoes with olive oil.
  2. Place tomatoes on a shallow baking pan and place in heated oven and roast for 20 to 25 minutes, until they are soft, toss occasionally to avoid sticking.
  3. While tomatoes are roasting, sauté onions and carrots in a sauce pot with 1 tablespoon olive oil until they have started to soften.
  4. Add in garlic and continue to sauté until garlic becomes fragrant, about 1 minute.
  5. Add in vinegar, lemon juice, cinnamon, brown sugar, roasted tomatoes and a dash of sea salt.
  6. Reduce heat to a simmer and continue to cook until mixture thickens, about 15 to 20 minutes. Stir occasionally to avoid sticking.
  7. Taste and season with more salt as needed and add a dash of red pepper flakes if you like a bit of heat.
  8. Transfer to glass container for storage.
  9. Enjoy with just about anything you like.

Nutrition

  • Serving Size: 2 Tablespoons
  • Calories: 22
  • Sugar: 2
  • Sodium: 63.9
  • Fat: 1.2
  • Saturated Fat: 0.2
  • Carbohydrates: 2.8
  • Fiber: 0.4
  • Protein: 0.3

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

 

Roasted-Veggie-Sandwich-2

 

This post shared with:

Tidy Mom I’m Lovin It Link Party,  Shaken Together Life Creativity Unleashed , The Shabby Nest Frugal Friday Link Party, My Romantic Home Show and Tell Link Party, Savvy Southern Style-WOW Us Wednesdays, My Girlish hims-Your Whims Wednesday Link Party, Sew Crafty Angel-Wake-Up Wednesday Link Party

Popular, Sandwiches, vegan, Vegetarian chutney, garlic, onions, roasted tomatoes

About Celeste

Reader Interactions

Comments

  1. Ashley says

    April 4, 2015 at 11:43 pm

    Hi Celeste! This looks so delicious and your photos are amazing! What lens do you use?

    Reply
    • Celeste says

      April 5, 2015 at 9:21 pm

      Thank you Ashley, that means a lot to me for you to comment on my photography. When I finally upgraded to a DSLR, I purchased a Canon and the EF 50mm f/1.8 II was recommended for the type of shots I would be taking. A few weeks ago I unfortunately broke my lens in the middle of a photo shoot and had to drive all over town to find a new one. However,it seems to me that the new lens takes much better shots.

      Reply
      • Helyn says

        April 14, 2015 at 11:14 am

        This look delicious! Your photos are truly stunning. May I ask what kind of camera you use with your new lens? Thanks!!!

        ★★★★★

        Reply
        • Celeste says

          April 14, 2015 at 7:40 pm

          Thanks for stopping by Helyn, I am currently using an entry level Canon EOS Rebel T3 with a 50mm 1:1.8 lens. I so want to upgrade, but that takes time.

          Reply
          • Helyn says

            April 20, 2015 at 1:02 pm

            Thanks, Celeste! You’re very talented!!

  2. Robin (theflowergals) says

    April 5, 2015 at 12:07 am

    Yum!! This looks delicious, easy to make and budget friendly! How long will it last in fridge and is there a sugar free sub for the brown sugar?

    Reply
    • Celeste says

      April 5, 2015 at 9:06 pm

      Thanks Robin,
      It should last about 2 months in the fridge, if it last that long. You may want to try date paste mixed with a small bit of water in place of the brown sugar.

      Reply
  3. Tonya says

    April 10, 2015 at 5:07 pm

    I can slather this on just about everything. I’m in the process of changing my way of eating AGAIN and re-visiting my old vegetarian/pescitarian ways of eating. This will definitely be in high rotation.

    Reply
    • Celeste says

      April 10, 2015 at 10:33 pm

      I’m glad you like it, it is some really good stuff.

      Reply
  4. Mary says

    April 15, 2015 at 12:22 pm

    This looks great! I can’t wait to try this!

    ★★★★★

    Reply
    • Celeste says

      April 15, 2015 at 2:18 pm

      It’s tasty, I hope you enjoy it.
      Thanks for stopping by Mary.

      Reply
  5. Indah Nuria savitri says

    April 16, 2015 at 3:40 pm

    I am literally drooling…I love chutney…and this roasted tomato must be wonderful! Love the recipe and great photos!

    Reply
    • Celeste says

      April 16, 2015 at 8:08 pm

      It’s really wonderful on just about everything. Thanks and enjoy!

      Reply
  6. Steph says

    January 4, 2016 at 11:22 pm

    Just made this – delicious! I accidentally used half a tablespoon of cinnamon instead of half a teaspoon but still tastes great! Going to use the chutney on work lunches this week, yum! Thanks for a great recipe 🙂

    Reply
    • Celeste says

      January 4, 2016 at 11:25 pm

      It is good stuff isn’t it, I’m glad you like it. Thanks for visiting my blog.

      Reply
  7. Val says

    September 25, 2016 at 5:36 pm

    I made this exactly according to the recipe, but was not too happy with the outcome.
    The vinegar was so strong that my eyes were burning as I was stirring it. Overpowered everything.
    I used the 1/2 cup as the recipe stated, cider vinegar, so not sure what happened…
    ;(

    Reply
    • Celeste says

      September 26, 2016 at 1:03 pm

      Val, I’m so sorry to hear that it did not work for you. I would suggest cutting back on the amount of vinegar, if you are like my daughter you may have a very tolerance for the acidity level of apple cider vinegar. I would add the vinegar 1 tablespoon at a time until it is to your liking.

      Reply
  8. Ellen says

    July 8, 2018 at 9:25 pm

    This looks yummy! I’d like to serve crackers and a cheese spread topped with this chutney recipe. What cheese spread would you recommend (or what’s photographed on the crackers topped with chutney).? Thanks in advance!

    Reply
    • Celeste says

      July 25, 2018 at 10:54 am

      Thanks Ellen, I like to use goat cheese or cream cheese and for vegan I use a vegan cream cheese.

      Reply
  9. HDanielle says

    September 23, 2018 at 8:55 pm

    So yummy! I had a bunch of cherry tomatoes that were about to go bad and needed to make something with them. I tried this recipe and it is so amazing!! Perfect balance of all flavours and I’ll definitely be addtk b this to the repertoire! Cheers!

    ★★★★★

    Reply
  10. maura says

    September 24, 2018 at 4:12 pm

    hi celeste, i’ve been looking for a recipe like this for all my tomatoes that are in abundance now! i think the cinnamon sounds like an interesting ingredient i would not have tried. going to make this and LYK! i’m starting up my own blog, very early stages, hoping my neighbor who is great with a camera can photograph some things for me.

    Reply
    • Celeste says

      October 4, 2018 at 8:13 pm

      Hi Maura, How exciting for you to be starting your blog. Please let me know when you are up and running, I would love to visit. Wishing you much success!!!

      Reply
  11. Nancy Wynn says

    October 11, 2018 at 3:11 am

    Hi Celeste, this chutney looks so delicious! I have a glut of plum tomatoes. Could I use them for this recipe? Would you chop them up to roast them?

    Reply
  12. LORI says

    January 1, 2019 at 3:44 pm

    While I am a meat eater, I love this dish. I use it on so many things. Thank you!

    ★★★★★

    Reply

Trackbacks

  1. Oh My Heartsie Girls Wordless Wednesday | Oh My Heartsie Girl says:
    April 7, 2015 at 12:45 pm

    […] | Bloglovin | Google+ | Facebook | Pinterest Co-Host Celeste Meredith // The Whole Serving // Roasted Tomato ChutneySmooth, This stuff is absolutely fantastico! Mixed it with soup, with a bowl of veggies, pasta salad, or […]

    Reply
  2. Wordless Wednesday W/ Link Up | Living Intentionally Simple says:
    April 7, 2015 at 5:11 pm

    […] | Bloglovin | Google+ | Facebook | Pinterest Co-Host Celeste Meredith // The Whole Serving // Roasted Tomato ChutneySmooth, This stuff is absolutely fantastico! Mixed it with soup, with a bowl of veggies, pasta salad, or […]

    Reply
  3. On Bliss Street | Wordless Wednesday Link Party 4.8.15 says:
    April 10, 2015 at 9:46 pm

    […] | Bloglovin | Google+ | Facebook | Pinterest   Co-Host Celeste Meredith // The Whole Serving // Roasted Tomato ChutneySmooth, This stuff is absolutely fantastico! Mixed it with soup, with a bowl of veggies, pasta salad, or […]

    Reply
  4. Wordless Wednesday - The Whole Serving says:
    October 1, 2015 at 8:50 pm

    […] Co-Host Celeste Meredith // The Whole Serving // Roasted Tomato ChutneySmooth, This stuff is absolutely fantastico! Mixed it with soup, with a bowl of veggies, pasta salad, or […]

    Reply
  5. Wordless Wednesday - The Whole Serving says:
    February 18, 2019 at 9:48 am

    […] | Bloglovin | Google+ | Facebook | PinterestCo-Host Celeste Meredith // The Whole Serving // Roasted Tomato ChutneySmooth, This stuff is absolutely fantastico! Mixed it with soup, with a bowl of veggies, pasta salad, or […]

    Reply

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Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a no flesh eating vegetarian who loves to run, cook and eat good wholesome food, living a healthy lifestyle has always been important to me. Read More…

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