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 older 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 - 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?
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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Other easy preserving recipes you may like:
Balsamic Roasted Cherry Tomato Sauce (to freeze)
Perfect Homemade Canned Pizza Sauce
Bryan V Thornhill says
I am just being picky here as I was a chef for ten years, but. There are over 10,000 tomato cultivars. It would really help if you told the less informed reader if you defined a tomato of your choice for this recipe. As I happen to be fortunate enough to have the knowledge and skills, I simply went to the store and the fruit and veg clearance time (they know me well there now LOL) and just picked up a few punnets of various toms and threw the lot in. All good I might add.
Jami says
Over the many years I've made this, I've used all kinds of tomatoes because I grow them and experiment every year. Some may cause the chutney to need more time to be cooked down, but all work wonderfully and I usually use a combo. I would find it really hard to limit this to only a few cultivars. 🙂
Jennifer says
I have heard it’s not safe to can tomatoes in a water bath canner. What am I missing here? Also, I just made this and I’m in love....Not sharing as I originally planned.
Jami says
You can safely can tomatoes in a water bath canner with the addition of lemon juice or citric acid - this recommendation is for just tomato products like diced tomatoes, tomato sauce, etc.
This chutney is more of a pickled/jam product - it contains both vinegar and lime juice, both of which are acids that balance the other ingredients, making it safe to can in a water bath canner.
And it sounds like you understand why I had to title it "addictive." 🙂
Shelley says
I had high hopes for this recipe but I have to say I'm disappointed. It didn't even smell good while it was cooking down. I triple-checked the recipe and I followed it exactly.....not sure what happened. Maybe after it sits on the shelf for awhile it will taste good but, right now, out of the pan, it's just 'Meh'.
Jami says
Wow, that has not ever been our experience, Shelley, or anyone else's I know who makes it regularly.
Dean says
Cant find list and measure of ingredients
Jami says
Click one of the green arrows to go to the recipe.
anon says
I made a double batch of this last night. Unfortunately, a lot of my honey stuck to the bottom of the pot unknowingly and so it all has faint burnt aftertaste. It sounds obvious now but...put the honey in last! I still plan to can it tonight though, it definitely isn't a loss. I look forward to trying it when the heat mellows a bit. On another note, it is not considered safe to can tomato peels due to the bacterial load on them. Everyone can make their own risk assessments, but you maybe should mention that in your article as a sidenote.
Jami says
Oh, bummer - that hasn't ever happened to me, but I also always start with the tomatoes and work my way down the ingredient list.
I've only read that tomato peels are removed because of texture/product issues and not safety. I have a question in to our OSU extension office and will update this (and my salsa where I also leave the peels on) after I hear back from them.
Yvonne Shorb says
I've made this recipe for several years now, and love it. This time I'm making a double batch. Just wanted to add a few corrections in case others do not notice. The vinegar amount for 2x should be 3 cups and the total puree should be 14 cups.
Jami says
Thanks so much for this, Yvonne! I have noticed that the increased recipe calculations aren't always correct - it probably has something to do with how I entered the ingredients. So yes, always double check with your own calculations. 🙂
Jasmine says
Oh my GOSH this stuff is amazing. I put it in meatballs and my 6 year old gobbled them up! I LOVE THIS.
I was wondering if you can use fresh cranberries instead of raisins? Would that mess with ratios? I am trying to reduce the sugar further since I am type II and eating a keto lifestyle to maintain blood sugar <3
Any idea?
Thank you SO MUCH for this recipe! <3
Jami says
So glad you like this, Jasmine! It's a recipe I have to make sure we have enough of every single year or I hear complaints. 🙂
In thinking about your question: the raisins are there for flavor and because they're usually in traditional chutneys. You may want to leave them out totally and see if you're okay with the difference. I do think you have to do dried for dry - so try to find unsweetened dried cranberries to substitute if you're going that route vs. fresh (that would through the acid ratio off for water bath canning). That said, they really have a different flavor, so if I were you and needing to lower the sugar even more, I'd just leave them out totally.
Terrie says
Hi Jami. I came for the Sweet & Spicy Marmalade and stayed for the Addictive Tomato Chutney. I have a question about the raisins. I am not a fan of raisins, especially the texture of cooked raisins. Since the sauce cooks for so long do the raisins disappear into the sauce? Thanks so much. Merry Christmas, 😋
Jami says
I'm so glad you found this, Terrie - I think you will love it! I'm not a raising fan, either, when cooked, so that's why I specify chopping the raisins first! I use a small food chopper and just whir them up until pretty fine. They add to the flavor with no weird swollen fruit in the chutney. 🙂
Burt Burrell says
Hi Jami. I sent a message a little over a week ago as I started my journey toward a first time chutney and first time canning experience. I do not see it or responses to my questions posted on your site yet, so I presume that you have way more important things going on. I don't say that with any sarcasm, lots of more important things going on than my questions and comments. That said, I thought that I would send you a followup message and let you know how I got on with your recipe.
I made two batches (so far) of the tomato chutney. All went well - except, the first batch seemed a little to thin so I added some ultra gel to thicken it up. Turned out great. The second batch thickened up all on its on and in fact started to scorch on the bottom of the pan as a result. I caught it in time before it had an impact on the flavor of the chutney or welded itself to the bottom of my pan. I stored in the refrigerator for the last week as I worked up enough courage to can or bottle for the first time. I re-heated the chutney in freezer bags lowered into simmering water. I was thinking about using some of these as Christmas gifts, so I put into 12 smaller 4oz jelly jars and the rest into 8oz jars. My final jar was only filled to within 3/4 of an inch from the top vs. 1/4 inch. I didn't know if this would work or not, but the jar sealed just fine. Whew!, I now have enough knowledge and skill to be dangerous. I need to get out in the garden and harvest the remainder of my tomatoes before the frost gets them. (I have already dehydrated a bushel or two of them plus a bucket full of cherry tomatoes to be used as snacks or on salads. They are great.) The chutney has a pleasant little kick from the peppers that was not experienced until a couple of seconds after the sweetness tickled my taste buds. How did you program that into your recipe? Amazing. I used your low sugar recipe, and to be honest, if I could make it less sweet I would. Anyway, so far it has been superb on egg sandwiches, roast beef and as a dip for bread. Hard to think of anything that it wouldn't taste good on. Thanks for your site, recipes and advice. Burt
Jami says
I'm so sorry you didn't see my response to your question, Burt! I try to answer all comments within 3-4 days - my answer to yours is on this page for the Original Tomato Chutney.
As for you experience - I'm glad you're enjoying it. You have discovered why I call it addictive. 🙂
For the canning part: did you bring the chutney back to a boil before canning? Just gently heating it like you mention is not enough. If it didn't come to a boil, I'm not sure it was hot enough when added to the canner, making the boiling water time not long enough to penetrate the sauce for safe shelf-stable storage, especially since it's a thicker product. Sorry to bear bad news! I would suggest keeping all the jars in the fridge and telling who ever you give it to to store it there as well.
Also, the jar that's not filled fully may have sealed, but it's not considered safe - it's more area for spoilage. It probably won't make that much difference, but I wouldn't gift that one. 🙂
But I'm so happy you are trying this - it's all a learning experience!!
Burt Burrell says
Jami, Thank you for taking the time to reply. Yes, I did bring it back to the boiling point before filling the jars. I'll just make sure that I use the jar that was not quite full rather than give it away. I have more tomatoes ready to process, so I should have more than enough gift jars. Thanks again for your reply and for all of the good content on your site. Burt
Jami says
Oh, I'm so glad to know that, Burt - whew, it's always nice when that works out. 🙂 I'm pretty sure you will be popular at Christmas!
Ian Bernard says
Hello from an island in the Bay of Fundy in the province of New Brunswick. I'm about to make my second batch of your amazing chutney and I'm wondering if canned plum (Italian) tomatoes could be substituted. Tomatoes at this time of year in Canada are tasteless. You were certainly right that this chutney is addictive! Thanks for any advice you can give, All the best,
Jami says
Hello Ian! We were up your way (NS and PEI) last August - it's very beautiful.
As for the chutney, I haven't done it, but I think it's totally doable. The only thing I can think of is that your cook-down time might be more (or less) depending on the amount of liquid the canned tomatoes hold. But the cooking time is flexible, anyway, depending on the type of fresh tomatoes you use, so not too different. I hope it works!
Heather says
First time gardening in New England. I grew tomatoes from seed from Botanical Interests and one variety was prolific - an heirloom tiger stripe cherry. I made your less sugar chutney with my hot peppers and the tomatoes. I entered it in a local harvest festival and you won a blue ribbon!
Jami says
Wha-hoo! That's so awesome, Heather - thank you so much for letting me know. 🙂
Cathy Bluthardt says
This Chutney is awesome. I am working on my third batch with the intention to give as Christmas gifts. I used roasted tomatoes To make the tomato purée following the directions for your roasted tomatoes sauce but left out the spices of course. The first batch I made up I found I didn't have raisins in my pantry and since I am 30 minutes from a grocery store, I improvised and used Craisins. It was so good my husband didn't want me to change anything for the next two batches. Thank you for sharing this wonderful recipe.
Jami says
Interesting - I've never thought to use Craisins! If your friends and family is anything like mine, they will LOVE those gifts. 🙂
Julie says
Just making this now as we are on the last two jars! We are confirmed addicts! So looking forward to opening a jar this winter. Love this recipe ❤️
Jami says
I hear you Julie - I had to BUY tomatoes this year but I didn't want to be without it, either. We were chutney-less for a whole 2 months this summer and it was awful. 😉
Kathleen Duncan says
Would it work with bottled lime juice instead of fresh limes? I want to try this, but don't want to make a trip to the store!
Jami says
I haven't done that, so I don't know about flavor, but it would be okay.
Kat says
I made this recipe for the first time last year and even before I canned it I knew I should've made way more. So yesterday, I made a quadruple batch ? So, so delicious!
Jami says
That's just how we feel, too, Kat!
Jon says
I'm making a double-batch of this for the first time today!
Only change I made was that I used fresh ginger instead of powdered. I also used 2TB chili pepper flakes per your spicy recommendation 🙂 It's on the stove right now and It smells (and tastes) divine. I'll post back and let you know how it turns out! Thank you for your recipe!
Trish says
Thanks Jami! I am looking forward to trying this. I made some tomato jam a few years ago, hoping it would be similar to some chutney I had at a restaurant, but it wasn't quite the same. Always happy to try recipes with less sugar. 🙂
Trish says
Do you think this recipe would freeze well?
Jami says
I've frozen some when I ran out of jars once, Trish, and it worked fine!
Simon says
Love this recipe. Thanks for sharing.
Simon
Brian says
I grew a ton of "Legend" tomatoes last year. Biggest and best harvest ever! Works really well for the short growing season south of Seattle.
Since I had ton of extra tomatoes, I made a ton of Addictive Tomato Chutney.
I used a submersion blender one of my final batches of chutney. - I know, whizzing it up until its smooth goes against all conventional wisdom, but I had too. Next, I added a bunch of Liquid smoke, which turns it into Addictive BBQ Sauce!
I canned it up and threw it in the pantry and didn't think much about the jars until I gave them away during the holidays.
Now that the weather has been exceptionally nice in the Pacific Northwest, my friends have been cranking up the barbeque and slathering on the sauce. I have had so many people tell me, "This BBQ Sauce is so awesome!"
Thank you Jami for posting such an awesome chutney recipe! I couldn't have made my BBQ sauce without your Addictive Tomato Chutney recipe.
Jami says
What a great idea, Brian- I'm going to have to try that this year!
Danielle Lang says
Just out of curiousity, Brian, how much liquid smoke did you add to make the bbq sauce?
Brian says
Danielle, I think I used about 1/2 of a bottle for a quad batch of chutney.