This Tomato Chutney is beyond easy to make! It’s great with cheese, perfect with pasta sauces and even better in sandwiches!
Whilst making tomato chutney might seem daunting, I promise you it couldn’t be easier. Plus I’ll show you a cheat way to whip it up super quick too! Follow me…
Easy Tomato Chutney
Tomato chutney is not only great for its versatility and delicious flavour, but it’s also great because it’s so easy to make. Before we get into that let’s take a quick look at what you’ll needed:
- Tomatoes – Fresh tomatoes work best here. Try and use nice, ripe good quality tomatoes to allow them to shine in the chutney.
- Onion – I prefer red onion, but white will work just fine.
- Vinegar – I use a bulk of red wine vinegar, but like to add balsamic vinegar to deepen the flavour. Plus balsamic and tomatoes is a match made in heaven.
- Sugar – Brown sugar works best. I find regular granulated sugar too sweet.
- Chilli – This is optional, but a red chilli adds a very gentle background heat which works nicely with the tomatoes.
- Garlic – Again, not a crucial ingredient, but does add a gentle background flavour.
How to make Tomato Chutney
At its absolute heart, all you need to do is throw your ingredients in a heavy-bottom pan and simmer until it thickens into a jammy-like texture.
How long does it take to cook chutney?
For best results you’re really looking to simmer for around 1-1.5 hours. This will slowly reduce down the sauce, allowing the flavours to marry together. It also gives plenty of time for the tomatoes/onions to soften and break down, which in turn results in that nice glossy/jammy texture.
Quick Tomato Chutney
You can speed things up a little and make a ‘cheat’ chutney. To do this you’ll want to ensure two things. First is that you very finely dice your tomatoes and onion. Because you don’t have long enough for them to fully break down, you don’t want to end up with large chunks of onion or tomato. Second is make sure you fry off the onion (and chilli/garlic) before incorporating the other ingredients. This will soften them, again, because they won’t have chance to soften just through simmering them.
The texture and flavour of a quick chutney won’t be quite the same, but for all intents and purposes it’s still delicious. Just rapid simmer until the chutney thickens instead of cooking it low and slow.
Process shots: add onion, chilli and garlic to oil (photo 1), fry until softened (photo 2), add sugar, tomatoes and vinegar (photo 3), rapid simmer until thickened (photo 4).
How to serve Tomato Chutney
How to use Tomato Chutney?
Tomato chutney of course goes brilliantly in Sandwiches (notably my Ultimate Breakfast Sandwich) and Grilled Cheese Sandwiches, but it also works perfectly in a burger or on a cheese board. I also like to add a dollop of this into tomato pasta sauce too!
How to store Tomato Chutney?
I usually store it short term, but you can preserve it for much longer. For short term just allow to completely cover and tightly cover in the fridge for 4-5days (longer at your discretion). I’ve added a note in the recipe card about preserving chutney 🙂
And there we have it! All my top tips for the perfect tomato chutney. Let’s tuck into the full recipe shall we?!
How to make Tomato Chutney (Full Recipe & Video)
Easy Tomato Chutney
- 2 Jars (see notes)
- Large Pan & Wooden Spoon
- Sharp Knife & Chopping Board
- 1lb / 500g Fresh Tomatoes, finely diced (here I use Vine-Ripened)
- 7oz / 200g Red Onion, finely diced
- 1/2 cup / 100g Light Brown Sugar
- 1/4 cup / 60ml Red Wine Vinegar
- 1 tbsp Balsamic Vinegar
- 1 Red Chilli, deseeded & finely diced (optional)
- 1 clove of Garlic, minced/finely diced
- dash of Olive Oil
- Salt & Black Pepper, to taste
- Add onion, chilli and garlic to a large pan over medium heat with a dash of olive oil. Gently fry until they begin to soften. Don't allow them to char.
- Add in tomatoes, sugar, red wine vinegar, balsamic vinegar and a good pinch of salt and pepper. Give it all a good stir.
- For a quick chutney just place it on a rapid simmer and stir until it reduces down. This should take around 20mins. Whilst it's quick, the texture won't be as thick/glossy and the flavours won't be quite as developed, but it still does the trick. Or, keep on a low simmer for 1-1.5 hours, stirring occasionally until the chutney reduced to a jammy consistency. Check for flavour preference (see notes).
- Allow to cool then serve or store (see notes).
Your Private Notes:
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