Preserve the Harvest: Tomato Chutney 27


My friend Claudette is a personal chef. She cooks professionally for people who can afford such things, and sometimes for people like me who scoff at the idea of hiring a personal chef while on vacation. When Claudette cooks, people pay attention. My kids love to have dinner at her house because it is guaranteed to be a noteworthy meal.  She makes these amazing sausage rolls and serves them with a tomato chutney that is to die for. I enjoy the sausage rolls, but I have to admit, I’m fully prepared to forgo the rolls and resort to a spoon for the chutney. Seriously. That good.

Save your garden abundance with this wonderful homemade tomato chutney.

Claudette is not one of those high-falutin’ chefs that keeps her recipes secret, though. So when I raved (over and over again) about the chutney, she shared her recipe with me. Claudette makes hers in small batches, but if I’m chopping and cooking, I’d just as soon make a pot full, so I increased the recipe substantially. I’m happy to report that it’s just as good as Claudette’s.

This tomato chutney is one of my favorite recipes for preserving an abundant tomato crop from the vegetable garden. It’s spicy and sweet and full of fresh tomato flavor. It is really very easy and so worth it!

Tomato Chutney

Makes 8-1/2 pints

Mix the following ingredients in a large stock pot and bring to a boil.

  • 2-1/2 cups red wine vinegar
  • 3-3/4 cups cider vinegar
  • 3-3/4 cup sugar
  • 5 teaspoons salt
  • 3 tablespoons mustard seed
  • 2-1/2 teaspoons pepper
  • 2-1/2 teaspoons red pepper flakes

Add:

  • 5 pounds chopped tomatoes
  • 5 red bell peppers, chopped
  • 3-3/4 cup sliced green onions

If you’ve been around for long, you know I used my food processor to chop the tomatoes and peppers. If you don’t have one, no worries – just aim for a quarter-inch dice.

Simmer all ingredients for about two hours or until reduced by half. As the chutney thickens, you’ll need to stir more frequently (and watch out – it can get a bit volcanic as it bubbles away). Following standard canning procedures, ladle hot chutney into jars, leaving about 1/2″ head space. Screw on lids and bands, then process in a boiling water bath for 15 minutes.

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27 thoughts on “Preserve the Harvest: Tomato Chutney

  • Rebecca

    I would love to try this! I have a bunch of tomatoes that I need to use before they go bad. My only question is do you have any recommendation for a substitute for the peppers? Peppers don’t always agree with my digestion, so I very rarely use them.

    • Sonia

      Rebecca, I like to roast tomatoes, onions and sliced carrots when I make my tomato sauce….gives the sauce a slightly sweet taste and lots of body….maybe use some cooked carrots instead of the peppers in your chutney?

      • Kris Bordessa Post author

        I think carrots would make a pretty good substitute. Thanks, Sonia!

  • Janice

    The tomato chutney looks so good. I would love to try this. Rather than using sugar, I often use maple syrup (one to one measurements of syrup for sugar). Do you think using syrup is as good for preserving?

  • Jane Boursaw

    I was JUST out in the garden and trying to figure out what to do with all the tomatoes still left out there. Since we’re expecting snow any day here in Michigan, this chutney is the perfect thing.

  • Susan

    Yum! This looks like a super-easy recipe. Thanks for including all these photos of each step.

  • merr

    Have never made this but it looks/sounds (and I bet it tastes) great.

  • MyKidsEatSquid

    This post was made for me–I found a big box of roma tomatoes on sale for 50 cents a pound. I’ve been looking for recipes! I’m wondering if you can do the freezer canning method with this instead of the regular way. Thoughts?

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  • isaac rideout

    Hi thanks for the link. Do you peel the tomatoes first or use them skin on?

    • Kris Bordessa Post author

      I’m lazy. 😉 I leave them on.

  • dorothy briggs

    Hi, i love the sound of this chutney,can you tell me how long can i keep this for.Thanks for the blog……

    • Kris Bordessa Post author

      If you process it in a water bath canner it’ll last for a year or two. If you just refrigerate (which is fine, too) maybe a week or two?

  • Joanne

    What is tomato chutney use in/for? It looks good and sounds really good.

    • Kris Bordessa Post author

      I use it kind of like ketchup. It’s also good on toasted bread with cream cheese, and the gal that I got the recipe from serves it with homemade sausage rolls. It’s yummy.

  • Dianna

    We are on a snow day today (5th one this winter!) and I’m spending the day thinking about my garden. Can’t wait to try this recipe!

  • Sonia

    Kris, do you mind my using this recipe (giving you and Claudette credit, of course) in a publication?
    I have been looking for a good tomato chutney recipe and I loved this one!
    I did cut it by half though.

  • Ross

    Kris,
    Had too many fresh tomatoes and wanted to try something different so I picked your chutney recipe. It made 10 pint jars and I let it cook down for 4 hours. Great consistency and excellent favors. I have gifted several jars and everyone has gobbled it up and asked for the recipe. Thanks!

    • Kris Bordessa Post author

      Oh, yay! Isn’t it GOOD?? Really it’s one of the reasons I keep persisting on trying to grow tomatoes here!