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
Marie says
This is absolutely delicious. So easy to make even with frozen tomatoes and just the right heat for us.
Jami says
Thank you so much for the review, Marie!
Jon Berger says
For my taste, this is still way WAY too sweet. It’s good, and the lime is an inspired touch, but for anyone else who tries making this and isn’t crazy about highly sweetened condiments, I’d suggest starting with maybe a quarter cup of sugar and a couple of tablespoons of honey, tops, and adjusting later if that’s not sweet enough for you. Sugar is easy to add and difficult to subtract.
Jami says
Thanks for the review and thoughts, Jon.
Casey says
Delicious, just as advertised. Small modification to make it even easer — I just quartered the tomatoes and threw them in the pot and, after it was boiling, used an immersion blender until there were no more large chunks but it still had body to it. MUCH faster and easier cleanup.
Jami says
Oh, nice tip, Casey – I’ll have to try that!
Ruth says
This is delicious! I made a batch one morning and we had it on grilled chicken that evening. We were hooked! Knowing our tastes, I used a rounded teaspoon of the dried chili flakes and about half the amount of garlic; it was just right for us. This was the first recipe I tried from your website since I only ran across it a couple weeks ago. I am currently browsing your zucchini recipes. 🙂 The white zucchini cake with broiled frosting looks like a must-try!
Jami says
Ah, and now you’ve figured out why I titled it “addictive.” 🙂 I’m glad you were able to adjust to your tastes – that’s the great thing about making your own food!
And yes – that zucchini cake is truly amazing!
Jill says
I make the addictive tomato chutney every year- Love It! I was wondering if I could substitute dried cherries for raisins?
Jami says
Glad to hear it, Jill! Any dried fruit works as long as you keep the ratio (I’ve used dates before when I was out of raisins).
Connie says
Jami, this chutney is beyond fantastic. I made a batch yesterday. My husband says I should label the jars “Smoked Tomato Chutney 2020,” because our garden tomatoes have been bathed in heavy wildfire smoke for several days. We are your “neighbors” in this gorgeous Willamette Valley and the smoke is unbelievably thick during these horrendous fires. Glad you are safe. We are between STAYTON and Scio, just 2 miles west of an evac line that is holding.
It’s truly a keeper recipe. Super kind thanks for sharing another great one!!!
Jami says
So happy you found and enjoy this recipe, Connie! Had to laugh, as our garden produce is smoked as well this year. 🙂
We were not that close to an evac line – so glad to know you’re okay there!
Connie Williams says
PS. I always cheat and doctor up canned baked beans for a quick side dish with chopped onion, mustard, ketchup, and brown sugar. This time I “doctored up” with your Tomato Chutney, onion, mustard, and a tablespoon of diced Hatch chiles. Oh yummo!
Charlotte says
Tried your recipe today with the tomatoes given to me. Only change I would make is to cut the vinegar a bit – maybe to 1 1/4 cup. One tsp of crushed red pepper was just enough to give it a bite. Wanted to try something different. Glad I tried this and would probably make again.
Jami says
I’m so glad you tried it and want to make it again, Charlotte!
However, it’s not safe to lower the vinegar amount – that’s for a safe acid ratio, not flavor. You could try cooking the chutney down more to decrease the flavor some.
Charlotte says
Thanks for the heads up
Terrylee says
can this be frozen instead of canned?
Jami says
Yes!
Diana says
This is a fabulous recipe! I was not concerned about the bacterial load on the tomato skin as it simmered for 2 hours and then was processed in the canner. I made one addition, a teaspoon of cinnamon, which added another layer of flavor. Thanks for sharing this.
Jami says
Yes! And that’s a good tip addition – thanks!