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!
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.
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.
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! ★
Tomato Chutney Recipe
Vinegar & spice:
- 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.
Originally published August 2011; this post has been updated.
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