clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Tomato Chutney

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Celeste
  • 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. 


Units Scale
  • 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
  • 1/2 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)


  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 and lemon juice, stir to combine. 
  6. 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.
  7. Reduce heat to a simmer and continue cooking 45 to 50 minutes, until most of the liquid has evaporated, stirring occasionally to avoid sticking.
  8. Taste and season with more salt as needed and add a dash of red pepper flakes if you like a bit more heat.
  9. 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.
  10. Set aside to cool transfer to airtight container for storage in the fridge for 2 weeks. I like to use Weck (Affiliate Link) containers.
  11. Enjoy with just about anything you like.  



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.