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.
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
- 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.
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.
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.
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.
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 Vegan Barbeque Sauce.
Roasted Tomato Chutney
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 12 1x
- Category: Condiments
- Method: Stove Top
- Cuisine: Indian
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, on sandwiches, and makes a great addition to charcuterie boards.
- 1 ½ lb cherry tomatoes
- olive oil
- 1 cup chopped onions
- 1 ¼ 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
- ⅓ cup brown sugar
- sea salt to taste
- ½ teaspoon red pepper flakes (optional)
- Pre-heat oven to 350 degrees, brush washed and dried tomatoes with olive oil
- 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.
- 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, stir to combine.
- Add cinnamon, ginger, red pepper flakes, salt, and brown sugar to pot, stir until well combined. Remove roasted tomatoes from 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.
- 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 mixture until your desired consistency is reached.
- Set aside to cool transfer to airtight container for storage in the fridge for 2 weeks. I like to use Weck containers.
- Enjoy with just about anything you like.
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Adjust the sugar: You can adjust the amount of sugar in your chutney. Add more for a sweeter taste or reduce the sugar to make it less sweet.
Change tomatoes: I used cherry tomatoes, but you can use Roma or canned tomatoes.
Spice level:Feel free to omit the red pepper flakes if you don’t like spicy or up the amount of red pepper flakes if you want more spice.
Keywords: chutney, sauces, dip, condiments
Hi Celeste! This looks so delicious and your photos are amazing! What lens do you use?
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.
This look delicious! Your photos are truly stunning. May I ask what kind of camera you use with your new lens? Thanks!!!
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.
Thanks, Celeste! You're very talented!!
Robin (theflowergals) says
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?
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.
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.
I'm glad you like it, it is some really good stuff.
This looks great! I can't wait to try this!
It's tasty, I hope you enjoy it.
Thanks for stopping by Mary.
Indah Nuria savitri says
I am literally drooling...I love chutney...and this roasted tomato must be wonderful! Love the recipe and great photos!
It's really wonderful on just about everything. Thanks and enjoy!
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 🙂
It is good stuff isn't it, I'm glad you like it. Thanks for visiting my blog.
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...
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.
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!
Thanks Ellen, I like to use goat cheese or cream cheese and for vegan I use a vegan cream cheese.
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!
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.
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!!!
Nancy Wynn says
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?
While I am a meat eater, I love this dish. I use it on so many things. Thank you!