Roasted Tomato Chutney

Name: Roasted Tomato Chutney
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 12
Cuisine: Indian
Ingredients: 1 1/2 lb cherry tomatoes; olive oil; 1 cup chopped onions; 1 1/4 cup chopped carrots (1 medium carrot); 3 cloves minced garlic; ½ cup apple cider vinegar; 1 tablespoon fresh lemon juice (about half of a medium lemon); zest of half a lemon; 1 teaspoon, cinnamon; 1 teaspoon fresh minced ginger; 1/3 cup brown sugar; sea salt to taste; 1/2 teaspoon red pepper flakes (optional)

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Sweet and savory with a touch of heat and loads of flavor. This chutney is made with oven-roasted tomatoes, brown sugar, vinegar, and spices. It’s absolutely delicious served with meats, vegetables, and on sandwiches, and makes a great addition to charcuterie boards. Once you try it you will always want to have some on hand.

Tomato chutney in a bowl with a bowl of cherry tomatoes in background.

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What is Chutney
Ingredients you will need
How to make Roasted Tomato Chutney
How to Serve
Storage
FAQ
Roasted Tomato Chutney
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What is Chutney

Chutney originates from Indian cuisine and is generally a spicy condiment made of fruits and vegetables with vinegar, sugar, and spices.

The word chutney is derived from the Hindi word catni and the Indian Urdu word chatni.

In the 18th century when the British had a strong colonial presence in India they enjoyed consuming the condiment. It was eventually exported to the west and it became very popular in England.

A British officer named Major Grey became infatuated with the condiment. After procuring the recipe bottled it and labeled it Major Grey’s Chutney. It eventually made its way to the shores of America.

The wonderful thing about chutney is its variety. There are so many variations because there are so many fruits, vegetables, spices, and herbs that can be used when making chutney.

Ingredients you will need

Ingredients needed to make chutney. Clockwise cherry tomatoes, sweet onion, brown sugar, carrot, jar of apple cider vineger, garlic, minced garlic, ginger, red pepper flakes and ground cinnamon on a saucer, and fresh lemon.

Olive oil

Tomatoes: I like using fresh roasted tomatoes, but you can use canned tomatoes if you like.

Sweet Onions: Sweet onions have a lower sulfur content which makes them milder and less pungent than yellow or red onions.

Carrots: The mild flavor of the cooked carrots combines well with the tomatoes and onions.

Garlic: Don’t have fresh garlic? You can use jarred minced garlic. ½ teaspoon equals one clove.

Apple Cider Vinegar: The vinegar is used to add a tangy flavor and it helps to preserve the chutney. You can substitute red wine vinegar if you don’t have apple cider vinegar.

Lemon juice: Brightens the flavor.

Cinnamon and Ginger: Adds a warm flavor to the chutney.

Brown Sugar: Adds a caramelized deliciousness to the recipe, which also helps to balance the acid from the tomatoes and the vinegar.

Sea salt: Helps to enhance all of the flavors.

Red pepper flakes: Adds a spicy heat.

How to make Roasted Tomato Chutney

Roast tomatoes
Preheat oven to 350 degrees and place tomatoes on a shallow baking pan and place in preheated oven and roast for 20 to 25 minutes, until they are soft, toss occasionally to avoid sticking.
Saute onions and carrots
While tomatoes are roasting, sauté onions and carrots in a sauce pot with 1 tablespoon olive oil until they have started to soften. Add in garlic and continue to sauté until garlic becomes fragrant about 1 minute. Add in vinegar and lemon juice, and stir to combine.
Add in remaining ingredients and simmer
Add cinnamon, ginger, red pepper flakes, salt, and brown sugar to pot, and stir until well combined. Remove roasted tomatoes from the oven and add to pot and stir. Reduce heat to a simmer and continue cooking 45 to 50 minutes, until most of the liquid has evaporated, stirring occasionally to avoid sticking. Taste and season with more salt as needed and add a dash of red pepper flakes if you like a bit more heat.
Pulse or smash chutney
Transfer chutney to food processor and pulse until desired consistency is reached. If you don’t have a food processor you can use a potato masher or back of a fork to smash the mixture until your desired consistency is reached.
Cool chutney
Set aside to cool then transfer to an airtight container for storage in the fridge for 2 weeks. I like to use Weck (Affiliate Link) containers. Enjoy chutney with just about anything you like.

How to Serve

This chutney can be served hot or cold. It can be served with meats, cheeses, on sandwiches, on crackers, or on flatbreads. It’s a great addition to a charcuterie board.

Tomato chutney in bowl with flatbread in front of bowl with spread with creme fraiche and tomato chutney with slices of flatbread on the side.

Storage

This chutney can be stored in an airtight container for storage in the fridge for 2 weeks. I like to use Weck (Affiliate Link) containers because they are good for storing food in the fridge or for long-term canning storage. For more information on how to use Weck (Affiliate Link) jars for canning visit Food In Jars.

FAQ

Can I freeze my chutney?

Absolutely, it will last up to 12 months if done properly. You should allow the chutney to cool completely. Place in a freezer-safe glass jar, zip bag, or silicone food storage container, or lidded silicone ice cube tray. Seal tightly with as much air removed as possible. Label and date.

What is the best container to use for storing my chutney?

The best containers are freezer-safe glass, silicone or plastic containers. You can also use stainless steel containers with airtight lids. One of my favorite freezer-safe containers is Weck glass containers. They can be used for everyday food storage or for canning. My other favorite is Souper Cubes (Affiliate Link) freezer storage containers. You can store in smaller portions and use as needed.
You should avoid reactive metals, like aluminum, copper, and cast iron. They react with the acid in the chutney and can give the chutney an unpleasant metallic flavor.

How do I defrost my chutney?

Remove your chutney from the freezer and place in the fridge to thaw. There may be some excess water, simply give it a stir to combine the ingredients together again.

If you like making your own homemade condiments, you may want to give these a try.

Homemade Dukkah Recipe

DIY Taco Seasoning

Homemade Vegan Barbeque Sauce.