Make this Sweet and Savory Tomato Chutney to Preserve the Harvest

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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.

tomato chutney served on sliced baguette bread

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.

spices for tomato chutney recipe in a white bowl

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.

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. 

tomato chutney in canning jar with full jars behind

★ Did you make this tomato chutney recipe? Don’t forget to give it a star rating below! ★

Tomato Chutney Recipe

Tomato Chutney Recipe

Yield: 48 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

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!

Ingredients

Vinegar & spice:

Vegetables:

  • 5 pounds chopped tomatoes
  • 5 red bell pepper, seeded and diced
  • 3 3/4 cup sliced green onions

Instructions

  1. Add all vinegar and spice ingredients to a large stockpot and bring to a boil.
  2.  Add vegetables. Simmer all ingredients for about two hours or until reduced by half. chopped tomatoes and green onions in a silver bowl
  3. As the chutney thickens, you'll need to stir more frequently (and watch out - it can get a bit volcanic as it bubbles away).  cooked tomato chutney recipe in a ladle above silver pot
  4. 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.

Notes

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

Did you make this recipe?

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Originally published August 2011; this post has been updated.

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Meet the Author

Kris Bordessa

Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle.

35 comments… add one
  • Rebecca Aug 29, 2011, 6:24 am

    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 Aug 29, 2011, 7:16 am

      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 Aug 29, 2011, 10:21 am

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

  • sarah henry Sep 2, 2011, 4:22 am

    Adore tomato chutney. Must. Try. This.

  • Janice Sep 5, 2011, 4:02 am

    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 Oct 31, 2011, 10:09 am

    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.

  • Melanie @ Frugal Kiwi Oct 31, 2011, 10:17 am

    Sounds delish. I’ll keep it in mind when my tomatoes start coming in. They are just wee spring seedlings now.

  • Living Large Oct 31, 2011, 10:50 am

    Our tomatoes are long gone, but I will keep this recipe for next year!

  • Susan Oct 31, 2011, 11:52 am

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

  • ruth pennebaker Oct 31, 2011, 12:05 pm

    Wow, this looks wonderful.

  • merr Nov 1, 2011, 4:27 am

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

  • MyKidsEatSquid Nov 3, 2011, 3:13 am

    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?

  • jeanine barone Nov 3, 2011, 5:12 am

    I love most chutneys so I’ll have to try this one. Looks yummy.

  • isaac rideout Dec 12, 2014, 11:29 pm

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

    • Kris Bordessa Dec 13, 2014, 8:28 am

      I’m lazy. 😉 I leave them on.

  • dorothy briggs Jul 18, 2015, 5:54 am

    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 Jul 18, 2015, 8:57 am

      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 Sep 23, 2015, 5:23 pm

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

    • Kris Bordessa Oct 5, 2015, 8:21 am

      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 Feb 15, 2016, 7:22 am

    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 Jul 10, 2016, 12:59 pm

    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 Sep 5, 2016, 2:54 pm

    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 Sep 5, 2016, 3:30 pm

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

  • Rebecca Logue Jun 16, 2017, 9:05 am

    Great stuff! We love it! Yummy!

  • Megan Apr 9, 2018, 8:12 pm

    I tried this last summer and it’s the best!! Can’t wait to make it again.

  • Jen Sep 20, 2018, 2:29 pm

    This was so easy to make and tasted amazing! Strong flavor so I am thinking best with sausages or some other strong meat; also would be a great topping for warm Brie & crackers.

  • Gracie Oct 10, 2018, 6:27 am

    Hi there,

    I am wondering how many pints does this make? Thanks!

    • Kris Bordessa Oct 17, 2018, 9:52 am

      Roughly 5-6.

  • Juliana Fendez Nov 18, 2018, 12:11 am

    I love tomato chutney, but have never tried the sweet and spicy version. Old recipes are always keepers. I am going to make this recipe soon.

  • Becky Aug 25, 2019, 5:43 am

    Can’t you use cherry tomatoes?

    • Kris Bordessa Aug 25, 2019, 12:31 pm

      You could!

  • Coki Sep 14, 2019, 11:22 am

    How many pints do you get out of this recipe? If I double it do I need to simmer for 4hrs do you think? Thanks! Looks delicious!

    • Kris Bordessa Sep 20, 2019, 12:48 pm

      Yield is about 5 pints. And no, if you double the ingredients you don’t necessarily need to double the cook time. You’ll need to keep an eye on it to know, though!

  • Laloona Nov 3, 2019, 1:05 pm

    Add some crushed fenugreek seeds too and skip the wine .

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