This tomato chutney recipe is one of my favorite methods for preserving an abundant tomato crop from the vegetable garden. Add it to your homemade pantry!
Be sure to try this delicious salsa recipe for canning, too.
My friend Claudette is a personal chef. She cooks professionally for people who can afford such things. 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 some 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 tomato chutney. Seriously. That good.
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.
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Tomato chutney recipe
Claudette makes her tomato chutney recipe 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.
Start with tomatoes fresh off the vine for the best flavor; Roma tomatoes are great, but beefsteak varieties will work, too. Chop the tomatoes by hand aiming for a quarter-inch dice, or use your food processor and pulse the tomatoes and peppers to chop them.
Do you need to peel the tomatoes? I don’t, but if that’s your preference, here’s how to peel tomatoes like my mom does it.
Canning is an excellent way to preserve food for the pantry, but there are some important safety considerations to keep in mind.
- Know the difference between water bath canning and pressure canning. Low acid items must be pressure canned for safety.
- Altering ingredients may change the recipe’s pH, posing a safety issue.
- Use the proper jars and lids. Never reuse lids, with the exception of the Tattler lids that are intended for such a purpose.
- For more on canning equipment, please go here.
- This recipe has been made following safe canning procedures.
If you want to taste this amazing tomato chutney but don’t want to do any canning, you can simply make it and store it in the fridge for 4-6 weeks.
★ Did you make this tomato chutney recipe? Don’t forget to give it a star rating below! ★
Vinegar & spice:
- 2 1/2 cups red wine vinegar
- 3 3/4 cups apple cider vinegar
- 3 3/4 cups granulated organic cane sugar
- 5 tsp. sea salt
- 3 Tablespoons mustard seeds
- 2 1/2 teaspoons pepper
- 2 1/2 teaspoosn red pepper flakes
- 5 pounds chopped tomatoes
- 5 red bell pepper, seeded and diced
- 3 3/4 cup sliced green onions
- Add all vinegar and spice ingredients to a large stockpot and bring to a boil.
- Add vegetables. 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″ headspace. Screw on lids and bands, then process in a boiling water bath for 15 minutes.
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.
Yields about 5 pints.
Nutrition Information:Yield: 48 Serving Size: 1 grams
Amount Per Serving: Calories: 82Unsaturated Fat: 0gSodium: 274mgCarbohydrates: 19gFiber: 1gSugar: 17g
Home Canning with Confidence
If you’re new to canning but love the idea of filling your pantry with shelf-stable pantry items, consider investing in this Home Canning with Confidence e-course with my friend Melissa Norris from Pioneering Today.
In it, Melissa covers everything from basic canning safety to pressure canning your own meat. (Yes, you can do that!) Head over to Home Canning with Confidence to learn how to embrace this method of food preservation and keep your pantry stocked with homegrown produce!
Originally published August 2011; this post has been updated.