*Updated to use less sugar: a new combination of honey and brown sugar/sucanat. Go here to view updated recipe*
Most people I talk to don’t have much experience with chutney and are not sure if it’s something they would eat or what they would use it for. If this is you, I encourage you to give this recipe a try because it’s so good you’ll never look back. And if you’ve tried chutney before, you’re gonna love this.
I like to call this Tomato Chutney “adult ketchup” because it elevates burgers and hot dogs to a whole new level. It’s actually rather addicting and now I find myself using it on lots of things like eggs, sausage, any grilled meat, sandwiches, and I even use it with fries.
These are all the ingredients you’ll need. There’s nothing fancy here, but when it all comes together, you’d never guess these humble beginnings. Tomatoes, of course, are the main ingredient. Peel (see my quicker peel technique here), core and chop 4 pounds of tomatoes and place in a large soup pot.
Chop about one whole head of garlic to equal 1/4 cup. I use a little mini chopper to make it easy to chop that much garlic, then add it to the pot of tomatoes.
Then add one cup chopped onion, 3/4 cup white sugar, 3/4 cup brown sugar, 1-1/2 cups cider vinegar, 1 TB pickling salt, 1 TB dry ginger, 1 tsp. hot pepper flakes, 1/2 tsp. ground cumin, and 1/2 tsp. black pepper.
Don’t be alarmed by the amount in the pot- this is a double batch I’m making in these pictures. This is so good I can’t even think about making a single batch anymore…
Grate the zest of a lime into the pot, then juice the lime and add it to the pot. I hope you’ve gotten one of these microplane graters, we use them a lot here!
Now, the part of chutney that I wasn’t always thrilled about was the raisins. They get all plump and squishy when they’re cooked and that’s just not my favorite thing. But I know they are a crucial ingredient to most chutneys, so I simply chop them first a bit in my mini chopper and no more fat, squishy raisins!
So, chop 1/2 cup raisins (measure before chopping), and add to the rest of the ingredients in the pot. Or leave them whole if you don’t mind them.
Stir well and set the pot on the stove. Bring to a boil over high heat, then reduce the heat to a low simmer.
Cook at a low simmer for 1-1/2 to 2 hours. It will reduce in volume and thicken. This is what it looks like at the hour mark.
I always like to cook it for the full 2 hours until it is rich and thick and as you can see, reduced almost by half.
Now, you will need to decide if you want to can this in a boiling-water canner. I always do, but I have frozen extras with good success. I like to have the convenience of it ready to go at a moments notice on the shelf when I feel the need for it coming on. If you are canning, prepare five 1/2-pint canning jars and the other equipment you’ll need as described here for step-by-step canning.
When the canner, lids, and jars are ready, ladle the chutney into the jars, leaving 1/4″ headspace. Secure the lids on with the screw bands and place in the canner.
When the water comes to a roiling boil, set the timer for 10 minutes. Let sit for 5 minutes in the water with the heat turned off when the timer goes off before removing to a towel-lined surface.
Leave undisturbed for 24 hours before storing in a cool, dark place.PRINT
Oregon Cottage’s Tomato Chutney
- 4 lb.s tomatoes, peeled, cored and chopped
- 1/4 c. minced garlic (about a medium sized head)
- 1 c. chopped onions
- 3/4 c. brown sugar
- 3/4 c. white sugar
- 1-1/2 c. cider vinegar
- 1 TB. pickling salt
- 1 lime, zested and juiced
- 1 TB dry, ground ginger
- 1 tsp. hot pepper flakes (or to taste)
- 1/2 tsp. ground cumin
- 1/2 tsp. black pepper
- 1/2 c. raisins, chopped
- Combine all the ingredients in a heavy nonreactive 4-6 quart pot. Bring to a boil over high heat, then lower heat and cook at a low simmer for 1-1/2 to 2 hours until thickened. Stir often as it thickens to prevent scorching.
- Ladle the chutney into 1/2 pint canning jars leaving 1/4″ headspace and attach the two-piece canning lids.
- Boil in a boiling-water canner for 10 minutes.
- Remove and cool before storing in a dark, cool place.
Makes five 1/2 pint jars