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chutney in a clear jar with teaspoon popping out the top

Easy Tomato Chutney

This Tomato Chutney is beyond easy to make! It's great with cheese, perfect with pasta sauces and even better in sandwiches!
4.86 from 7 votes
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Course: Condiment
Cuisine: British, Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings (click & slide): 1 cups
Calories per serving: 63kcal
Author: Chris
Cost per serving: £1 / $1

Equipment

  • 2 Jars (see notes)
  • Large Pan & Wooden Spoon
  • Sharp Knife & Chopping Board

Ingredients

  • 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

Instructions

  • 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.
  • Allow to cool then serve or store (see notes).

Quick Demo

Notes

a) Storage - I usually only keep this on hand in the short term, so tightly sealed in the fridge for 4-5days (longer at your discretion) will be fine. You can preserve long term, but you'll have to sterilize the jars. Here is a great article on how to sterilize jars for chutney.
b) Usage - This is obviously fantastic in sandwiches, but also works great in a grilled cheese and in burgers. It's perfect on a cheese board and even great stirred though a tomato pasta sauce!
c) Flavour Preference - Chutneys are a balance of sweet and sour, one of which is often down to personal preference. This offers a slightly sweeter chutney. You can taste test and adjust slightly around half way through the cooking process. Just note the flavours will be different once the chutney has fully reduced and the flavours have married together.
d) Quick versus long simmer - A longer simmer will give you a more authentic texture and slightly more developed flavour. If you're doing the quick version it's crucial to very finely dice the tomatoes/onions/chilli otherwise they won't have enough time to completely soften before the liquid thickens. Also important to fry & soften the onions/garlic/chilli or again, they won't have enough time to fully soften.
e) Calories - Based on the whole recipe shared between 8 people.
Nutrition Facts
Easy Tomato Chutney
Amount Per Serving
Calories 63 Calories from Fat 6
% Daily Value*
Fat 0.71g1%
Saturated Fat 0.096g1%
Polyunsaturated Fat 0.11g
Monounsaturated Fat 0.438g
Sodium 9mg0%
Potassium 187mg5%
Carbohydrates 13.78g5%
Fiber 0.9g4%
Sugar 12.12g13%
Protein 0.76g2%
Vitamin A 484IU10%
Vitamin C 9.3mg11%
Calcium 20mg2%
Iron 0.35mg2%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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