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    Home » Blog » Whole Food Recipes » Canning & Preserving Recipes » Canning Recipes

    July 14, 2021 | By Jami

    Easy Addictive Tomato Chutney Recipe (Regular & Lower Sugar Options)

    Jump to Recipe
    addictive tomato chutney recipe
    amazing tomato chutney recipe

    This recipe for sweet and spicy tomato chutney is hands-down everyone's favorite condiment on any meat, vegetables, and more (like dipping fries!). It's the first thing on my list to make enough of when tomatoes are in season - we NEVER want to run out of this tomato chutney!

    easy-addictive-tomato-chutney-recipe

    Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.

    Most people I talk to don't have much experience with chutney except for the occasional visit to an Indian restaurant. They aren't sure if it is something they would eat or what they would eat it with.

    I was totally this way, too - I mean I knew about chutney, but I don't think I'd actually ever tasted it before making my first chutney, Spicy Rhubarb Chutney, after growing rhubarb for the first time.

    And the same thing happened with tomatoes - if I hadn't had a heap of tomatoes left even after all the salsa and marinara sauce we'd need for the year had been made, I may have never decided to try tomato chutney.

    And my life would've been sadder for it (and I'm not even exaggerating).

    I found a small batch recipe, adapted it to our tastes (safely - see note) and the result was history - for our family at least!

    Tomato Chutney-jars-bowl

    A Lower Sugar Option

    If you've seen any vintage canning recipes, one thing you may have noticed is they often include large amounts of sugar.

    One of the things I did adapt from that first recipe was the amount of sugar (along with other changes I made in seasonings and flavors).

    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 mainly 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. I mean, just a little (ha!) - but if I could lower and not notice, wouldn't that be a good thing?

    After a couple of so-so batches (still OK, but not the same), I hit upon a ratio that not only cuts the total sugar in half, but also uses a combination of honey and brown sugar - and tastes just as good (maybe better?).

    I include both the original chutney and the lower sugar option amounts in the recipe below - make both and see which you like better!

    How to Use Tomato Chutney

    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, grilled cheese…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. (Again, not an exaggeration.)

    If you're still unsure about chutney, like I was, I encourage you to give this tomato chutney recipe a try because it's so good you'll be ruined forever for using regular ketchup. Promise.

    How to Make Tomato Chutney

    tomato chutney ingredients

    There's nothing fancy about the ingredients needed to make this chutney, but when it all comes together you'd never guess the humble beginnings.

    • You will need to use Canning & Pickling Salt that is made with no additives. While you could use another pure salt like sea salt, the volume may differ and since this is a canned recipe, so I recommend the canning & pickling salt, though sea salt will do if that's all you have. (If you're not going to can it, though, you can substitute any salt.)
    • Vinegar - I prefer apple cider vinegar, but white vinegar will work, too.
    • Brown sugar and honey.
    • Raisins - most chutneys include this ingredient (see my way of dealing the the least appealing part of using raisins below), but you can see in the photo above that you can substitute dates if you need to! Just chop them up - they work just as well.
    • Onions and garlic and a lime.
    • Spices: ground ginger, cumin, and red pepper flakes (you can save a lot if you buy pepper flakes in a larger container like this - and then you'll have flakes to make things like this honey-sweetened Sweet Chili Sauce, too!), salt and pepper

    Supplies

    • 6-quart pot for single recipe, 8-quart or larger stock pot for double (I'm using a 12-quart pot with a glass lid in the pictured doubled recipe - it can also work as a small-batch water canner if you add a rack to the bottom like you can see in the video for this rhubarb chutney recipe).
    • Knife and cutting board (a food processor helps a LOT, though).

    For canning, gather 5 half-pint mason jars and a water bath canner - this stainless steel canner with a glass lid has change for my preserving life forever.

    See my favorite canning and preserving supplies here for more recommendations.

    For freezing, you can use the same mason jars (they are freezer safe) or other freezer container of your choice.

    chopping tomatoes in food processor

    Directions

    Start the chutney recipe by prepping the main ingredient - tomatoes.

    I used to peel (see my quicker peel technique here), core and chop the tomatoes, but now simply core and quarter them before adding them to a food processor to chop fine, peels and all. #lifechanging

    So, to be clear, you do NOT need to peel the tomatoes if you chop with a food processor - the processor chops them fine enough that you will not notice them. Wash the tomatoes well and you're good to go (If you chop by hand, you will need to peel, though, because the peels will be too big).

    However you prep the tomatoes, place them in an 8-cup measuring cup as they are ready so you can measure out the 7 cups you need for the recipe.

    Then add them to a large stock pot. Then it's just a matter of prepping and adding the other ingredients.

    Addictive Tomato chutney-chopping garlic

    The other thing that's nice about using a food processor, is that you can then use it to chop the garlic quickly and then add it to the pot of tomatoes.

    I like this food processor. I use one all.the.time in the kitchen.

    Now here's the part of chutney I wasn't always thrilled about: the raisins.

    Whole raisins 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 my solution is to simply chop them a bit in the food processor (right after blending the garlic!) and voila - no more fat, squishy raisins!

    You'll want to measure the raisins before chopping, chop, and then add to the ingredients in the pot.

    Of course you can always leave them whole if you don't mind them - it's totally up to you.

    tomato chutney ingredients in pot

    Then add the remaining ingredients through the black pepper to the pot .

    FYI - I usually always make a double batch, so this a 12-quart pot. This recipe is so good I can't even think about making a single batch anymore!

    See the lime zest to the right? That and the lime juice may be one of the ingredients that puts it over the top - don't leave it out!

    I zest the lime right into the pot using one of these microplane graters - I use it all the time in my kitchen. Then juice the lime and it's ready to be cooked down into deliciousness.

    Cooking the Tomato Chutney

    Your chutney will need to simmer for a few hours, with you stirring occasionally. Here's what the chutney will look like as it cooks down:

    tomato chutney 1 hour cooked

    At the one-hour mark.

    The chutney should have reduced in volume by 1/8 to 1/4 and thickened a bit.

    cooked down tomato chutney in pot

    At the two-hour mark.

    After cooking for a little over 2 hours, it is rich and thick and, as you can see, reduced almost by half.

    Now you can boil-water can the chutney or let it cool a bit before transferring to freezer-safe containers.

    To Can or Not to Can

    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, and the half-pints also keep well in refrigerated storage for 2-3 months.

    To have the convenience of it ready to go on the shelf, as well as a year to a year-and-a-half storage life, canning is an easy alternative.

    Safety Note: As with any canned recipe (especially tomatoes), this recipe is tested for the acid-ratio balance to be safe for room temperature storage. You can NOT add fresh peppers in place of dried in this recipe and then can it - it will not be safe then. You are free to freeze it, though, if you want to use fresh peppers.

    If you've water-bath canned before, you know what I'm talking about and if you haven't, I made this video tutorial that walks you through the steps:

    If you are canning, prepare six to seven 1/2-pint canning jars (or 3 pints) and the other equipment you'll need as described here in the written tutorial for step-by-step water-bath canning.

    When your canner, lids, and jars are ready, ladle the chutney into the prepared jars, leaving 1/4" headspace. Secure the lids on with the screw bands and place in the canner.

    canning tomato chutney

    When the water comes to a roiling boil, set the timer for 10 minutes. (This is for sea-level - go to this site, to see how much time to add if you're at elevation.)

    Note: I am using a flat canning rack like this - I can fit more of the half-pint sized jars in the canner than with the standard divided rack. I LOVE it - plus the smaller jars don't fall over like they did with all the extra room in the racks meant for quart jars.

    jars of tomato chutney

    When the timer goes off, turn the burner off, remove lid and let jars sit for 5 minutes.

    Transfer the jars to a towel-lined surface and leave undisturbed for 24 hours before labeling, checking lids and storing in a cool, dark place.

    Your chutney is now good for 18 months - but I seriously doubt it will last that long!

    Tomato Chutney close above

    This chutney is insanely great! Yum! I can't recommend this recipe enough. I made it and in our house hold of 5 people we are down to our last jar in 4 days.

    Jen

    Ok I made this and had never eaten chutney before/didn't understand how other ppl were saying they ate all of it in a day or a week. WOWOWOW SO GOOD, I did end up eating 3 (1/2 pint) jars in the 1st 2 days after making it.

    Anastasia

    An Oregon Cottage Recipes that Pair Well With Tomato Chutney

    • Smashed Garlic Pub Burgers (and don't forget to dip those fries, too)
    • Roasted Sausages with Peppers and Onions Sheet Pan Dinner
    • Easy Lemon-Garlic Roasted Chicken and Vegetables
    • Quick Sausage & Kale or Swiss Chard Frittata Recipe
    • Easy Potato And Caramelized Onion Frittata Recipe
    • Easy Grilled Vegetables

    If you make this, be sure to let me know what you like to use it on!

    Tomato Chutney-jars-bowl
    Print Recipe Pin Recipe
    4.73 from 196 votes

    Addictive Tomato Chutney Recipe

    A delicious tomato chutney recipe that's basically a ketchup substitute, full of complex flavors and a little heat. Everybody who tries it agrees it is amazing - be prepared to give lots away!
    Prep Time30 mins
    Cook Time2 hrs
    Canning Time10 mins
    Total Time2 hrs 40 mins
    Course: Condiments
    Cuisine: Indian
    Yield: 6 half-pints (or 3 pints)
    Author: Jami Boys

    Equipment

    • Food Processor, knife & cutting board
    • Measuring cups and spoons
    • 6 to 8-quart stock pot
    • Canner and canning jars (use the jars for freezing, too)

    Ingredients

    • 4 pounds tomatoes, peeled, cored and chopped*
    • 1 cup chopped onions
    • 1/4 cup minced garlic (about a medium sized head)
    • 1/2 cup raisins, (chopped in processor)
    • 3/4 cup brown sugar, (LOWER SUGAR VERSION: 1/2 cup)
    • 3/4 cup white sugar (OMIT FOR LOWER SUGAR AND SUB 1/4 cup honey)
    • 1½ cups apple cider vinegar
    • 1 tablespoon canning & pickling salt (can sub pure sea salt if you need to)
    • 1 lime, zested and juiced
    • 1 tablespoon ground ginger
    • 1 to 3 teaspoons hot pepper flakes or to taste**
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon black pepper

    Instructions

    • Prep the tomatoes, chopping either by hand or with a food processor: Core and quarter the tomatoes and add them - unpeeled - in batches to a food processor, whirring until evenly chopped (fairly fine). Alternately, core, peel and chop the tomatoes by hand. You should have 7 cups of chopped/pureed tomatoes.
    • Combine the tomatoes and all the remaining ingredients in a heavy, nonreactive 4-6 quart pot (if doubling the recipe, use an 8 to 12-quart stockpot).
    • Bring to a boil over high heat, then lower heat and cook at a low simmer (just a few bubbles here and there) for 1-1/2 to 2 hours until thickened.*** Stir often as it thickens to prevent scorching.
    • To Can: Prepare water-bath canner, lids and jars. (Refer to this complete water-bath tutorial here.)
    • Ladle the chutney into 1/2 pint canning jars leaving 1/4" headspace and attach the two-piece canning lids. Transfer to canner as you fill and seal.
    • Once all the jars are added, bring the canner to a boil for 10 minutes (both half-pints and pints), adjusting heat as needed to keep a medium boil (not too hard).
    • When timer goes off, turn off burner, remove lid and let jars sit for 5 minutes before removing the jars to a towel-lined surface to cool for 12 to 24 hours. Check seals and store in a dark, cool place.
    • To Freeze: Ladle into freezer-safe containers (canning jars are okay to freeze), label and store in the freezer up to a year.

    Notes

    *I now simply core and quarter washed tomatoes after weighing for chutneys and salsas and then chop in a food processor, peels and all! It saves SO much time and we didn't notice any difference in the final product.
    **We like this spicy, so I use 1 tablespoon. Note that it will taste really spicy when fresh, but after canning and storing it is a lot less. I started with the smaller amount and then upped it each year until we liked it, so don't be afraid to experiment with the spice.
    ***Some years our tomatoes are juicier or we have more slicers vs. paste tomatoes and the chutney will take longer to cook down (up to 3 hours) to get as thick as we like it. Cook it until it's thick like the photos, however long that may be.
    Nutrition Note: the amounts below are for the REGULAR chutney.
    As a comparison, the LOWER SUGAR chutney nutrition is: Serving: 2tablespoons | Calories: 27kcal | Carbohydrates: 6.4g | Protein: 0.5g | Fat: 0.1g | Sodium: 123mg | Fiber: 0.6g | Sugar: 5g

    Nutrition

    Serving: 2Tablespoon | Calories: 42kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 150mg | Potassium: 126mg | Fiber: 1g | Sugar: 8g | Vitamin A: 329IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!
    tomato chutney-easy recipe to can-freeze

    Other Tomato Recipes You May Like:

    Addictive Tomato Chutney with Less Sugar

    Tomato Recipes: 60 Pounds and One 3-Day Weekend

    Garden Harvest Roasted Tomato Sauce – Eat Fresh or Freeze for Later

    Balsamic Roasted Cherry Tomato Sauce {Freezer Friendly}

    Water-Bath Safe Canned Roasted Tomato Sauce

    This recipe has been updated - it was originally published August 2009. The original and low sugar version (published in 2012) were also combined into this one recipe.

    Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

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      Recipe Rating




    1. amber says

      October 12, 2022 at 8:35 am

      This looks like a tasty recipe! Could you tell me who performed your testing?

      Reply
      • Jami says

        October 12, 2022 at 11:15 am

        I adapted the recipe (flavors only, not ratios) from a canning book many years ago - I don't recall which one. Jams, chutneys, and pickles that have added acids are one of the safest things to can, so it's never occurred to be to test this recipe since the ratios were from a published recipe. You can of course conduct your own test or simply freeze it.

        Reply
    2. Rebecca says

      February 05, 2022 at 10:36 pm

      5 stars
      Thanks for the great recipe. I tried it today for the first time. I usually ferment foods but I am new to canning. Can you please tell me, how long this will last in the fridge in airtight jars? Or I guess I could freeze it as well as you mentioned?

      Reply
      • Jami says

        February 07, 2022 at 3:36 pm

        I'm glad you like it!
        It's a condiment, so it will last quite a while in the fridge. We often have open jars for a month, easily, and they'd probably be good for up to two.
        That said, I do can them so don't know for sure. Maybe keep a couple and then freeze the rest?

        Reply
    3. Lisa says

      December 25, 2021 at 6:49 am

      5 stars
      YUM!!!! Need I say more?! NO, but I will anyway😁
      Made this recipe in October. All the produce came from my garden. I used regular sized tomatoes, so took me a lot longer to cook down, obviously. And the tip to have 7 cups after chopping was a huge help. I used the low sugar version using raw sugar. I AM addicted! Eat this on so many things. Gave some away as gifts and am going to have to make more with the rest of the tomatoes that are in the freezer since I’m almost out...and I’m the only one eating it. Canned in half pints for gifts. Beautiful and tasty. Thanks for the great recipe!

      Reply
      • Jami says

        December 27, 2021 at 1:01 pm

        So glad you found this addictive chutney recipe, Lisa - your thoughts echo my own, obviously. 🙂
        Now get ready for the people you gifted it to, to start asking for more, ha!
        Thanks so much for leaving a review!

        Reply
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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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