Probably our family’s (and friends!) favorite tomato preserve, this tomato chutney is truly addictive, making everything from meat to fries taste better. Updated to use less sugar and easier preparation with a food processor!
Sometimes you don’t mess with classic recipes when they’re a make-a-few-times-a-year tradition. I get that – we love Peanut Butter Celebration Cake and our Christmas morning Real-Food Monkey Bread just as they are and since we have them only 1-2 times a year, that’s okay.
But Addictive Tomato Chutney – one of our favorite condiments that I could easily use everyday on foods like chicken, fritattas, and even grilled veggies – that is a recipe ripe for experimentation. The original was an old recipe that I adapted to our tastes years ago and old canning recipes like this always seem to have a lot of sugar. And in fact, I did cut down on the original amount of sugar, along with the other changes I made in seasonings and flavors, when I first started making it.
By the way, it’s perfectly safe to cut sugar (or substitute dry seasonings, etc.) from a canning recipe that also calls for vinegar as the sugar is used for flavor.
But as we moved towards a more healthy, whole foods lifestyle, I started to feel bad about all the sugar I added when making the tomato chutney.
But just a little.
I still made it – and enjoyed it all year long (you all know I believe moderation and balance are two keys to health and optimum weight, after all). But by the next year, I made it my goal was to see if I could cut the sugar and still have our favorite condiment. And it would have to still taste the same, or I was going to keep the sugar. A girl has to draw a line somewhere.
Less Sugar Tomato Chutney
After a couple of so-so batches (still OK, but not the same), I hit upon a ratio that not only cuts the sugar in half, but also uses a combination of honey and brown sugar or sucanat – and tastes just as good!
Do I hear a cheer?
No? Maybe that’s because you haven’t tried this recipe yet. If so – then I urge you to get some tomatoes and make a batch. It’s the only way to know that I’ve named this recipe accurately- it truly is addictive.
Some readers have asked how we use this chutney. I usually say, “what don’t we use it on?” But then suggest things like eggs, frittatas, fries, burgers, meats, Indian curries, roasted and grilled vegetables…the list goes on. It’s basically an “adult ketchup” and anything you’d use ketchup on is a million times better with this chutney.
Yep, a million.
But guess what? It this update gets even better- now there’s even more incentive to make enough to use all winter long. As if I needed any more, ha!
The updated recipe includes a new, easier, and faster way to make it using a food processor to chop the tomatoes, peels and all (I also started using this method for my favorite salsa and it’s cut the prep time in half for that, too).
Oh, man, the news just keeps getting better and better, right? (click the arrow below for the full, printable recipe)
Note: you can still refer to the original Tomato Chutney recipe for the complete preparation and canning steps with photos, but use this new recipe. Click here if you need a canning tutorial or watch the video below:
Addictive Tomato Chutney with Less Sugar
- 4 pounds tomatoes
- 1 cup chopped onions
- 1/4 cup minced garlic about a medium sized head
- 1/2 cup raisins chopped in a food processor (I usually do this when chopping the garlic)
- 1/2 cup brown sugar or sucanat
- 1/4 cup honey
- 1 ½ cups cider vinegar
- 1 tablespoon pickling salt
- 1 lime zested and juiced
- 1 tablespoon dry ground ginger
- 1 teaspoon to 1 tablespoon hot pepper flakes to taste*
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- Core and quarter the tomatoes and add them - unpeeled - in batches to a food processor, whirring until evenly chopped (fairly fine). You should have 7 cups of chopped puree (if you don't have a food processor, core, peel and chop the tomatoes by hand).
- 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.
- Prepare canner, lids and jars.
- 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 lid and turn off burner - allow jars to rest in canner for 5 minutes before transferring to a towel-lined surface for 12-24 hours. Check seals and store in a dark, cool place.
Other easy preserving recipes you may like:
Balsamic Roasted Cherry Tomato Sauce (to freeze)
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