Easy Addictive Tomato Chutney Recipe For Canning or Freezing
This recipe for sweet and spicy tomato chutney is hands-down everyone’s favorite condiment on meat, vegetables, sandwiches, and more (like dipping fries!). It’s the first thing on my list to make a year’s worth of when tomatoes are in season – we NEVER want to run out of this tomato chutney! Choose from the classic recipe or the lower-sugar version (that may be even better).
✩ What readers are saying…
“My 1st time making chutney, WOW!!! Must say, very easy recipe and I looked at lots before deciding on yours. This chutney is so very delicious, I’m sure it won’t last long, this will be a tomato season staple.” -Wendylou
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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 a bumper crop of rhubarb and looking for a way to preserve it. It was a revelation when served with pork and we were hooked on chutney from then on.
The same thing happened with tomatoes – if I hadn’t had a heap of tomatoes left over after canning all the salsa and freezing the marinara sauce we’d need for the next year, I may have never decided to try tomato chutney.
And my life would’ve been sadder for it (and that’s not an exaggeration, just truth).
When I found a small batch recipe and adapted it to our tastes (safely – see note below), the result was history – for our family at least!
A Lower Sugar Tomato Chutney
If you’ve seen any vintage canning recipes, one thing you may have noticed is they often include large amounts of sugar. And the original tomato chutney recipe I found was no exception, so I lessened the amount of sugar along with a few other changes to seasonings and flavors. We loved it and I made it for many years that way.
Safety Note: 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 and texture.
But even the adapted recipe still used quite a bit of sugar and as our family moved towards a more healthy, whole foods lifestyle, I started to feel that it was just too much sugar in the tomato chutney. I mean, while we loved it, if I could lower the sugar and not notice, wouldn’t that be a good thing?
So I tested it and 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 brown sugar and honey instead of white sugar – and tastes just as good (maybe better?).
You’ll find both the original chutney and the lower sugar option amounts in the recipe card below – try both and see which you like better!
What do you eat tomato chutney with?
Some readers have asked how we use this chutney. I usually say, “what don’t we use it on?” But then suggest things like:
- Scrambled eggs.
- Frittatas (SO good).
- French fries, roasted potatoes, homefries.
- Burgers.
- Grilled and baked meat and poultry.
- Indian curries like Chicken Lentil Curry with Vegetables.
- Roasted and grilled vegetables.
- Grilled cheese or any cheese sandwich (a classic sandwich from the British isles is tomato chutney and cheese).
- Topping goat cheese or warmed brie.
- …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, just like the hundreds of comments and 5-star ratings!
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. Here are some ingredient notes:
- Salt: You will need to use a salt with no additives like canning & pickling salt, or a pure fine sea salt.
- Vinegar – I prefer apple cider vinegar, but white vinegar will work, too.
- Sugar – You’ll use brown sugar for both the regular and low sugar recipes, as well as cane sugar for the regular which you’ll substitute with (a lot less) honey in the low sugar version.
- Raisins – most chutneys include this ingredient (see my trick for dealing the the least appealing part of using raisins below), but you can see in the photo above that you can substitute chopped dates and they work just as well. Other substitutes that readers have used are dried cranberries and dried currants (which are smaller and tarter than raisins).
- Spices: You’ll need 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!). Note: You can only use dried ginger if canning – it’s not safe to add fresh ingredients to a canning recipe. You can also add any other dried spices you’d like.
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).
- Stainless steel ladle, spoon, and canning jar funnel (please don’t use plastic with hot liquids).
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.
Make this Easy Tomato Chutney Recipe: Step-by-Step
Step 1: Prep tomatoes. Peel, core, and chop OR just quarter, core and roughly chop in a food processor (See the note below). However you prep the tomatoes, place them in an 2-quart 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.
TIP: Another thing that’s nice about using a food processor for the tomatoes is that you can then use it to chop the garlic and raisins quickly and add it to the pot.
Step 2: Prep other ingredients. Once the tomatoes are in the pot, simply prep and add the other ingredients to the pot.
LIME TIP: The lime zest and juice may be one of the ingredients that puts this over the top – don’t be tempted to leave it out! You can zest the lime right into the pot using a microplane grater – I use it all the time in my kitchen. Then juice the lime by hand or with a lemon-lime squeezer.
Tomato Note: I used to peel (see my quick peel technique here), core and chop the tomatoes, but now I simply core and quarter them before adding them to a food processor to chop fine, peels and all. #lifechanging
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 (and I’ve done a lot of searching and cannot find anything but hearsay about peels not being “safe” for canned foods – it has always been mentioned by the USDA that removing skins is strictly for texture). Wash the tomatoes well, core, and you’re good to go (if you chop by hand, you will need to peel, though, because the peels will be too big).
Step 2b: Raisins Trick. The part of chutney I wasn’t thrilled about is that raisins get all plump and squishy when they’re cooked and that’s not my favorite thing. But they are a crucial ingredient to most chutneys, so my solution is to simply chop them in the food processor and voila – no more fat, squishy raisins! You’ll want to measure the raisins before chopping, though.
Step 3: Bring to a boil. After all the ingredients are added to the pot, heat the contents to boiling over medium-high heat, stirring often (it can burn on the bottom if you’re not careful). I use a lid when bringing the contents to a boil and then remove the lid and lower heat to reduce the chutney.
NOTE: I usually always make a double batch, so the photos feature a 12-quart pot. This recipe is so good I can’t even think about making a single batch anymore!
Step 4: Reduce the chutney. Your chutney will need to simmer for a few hours to reduce and thicken, with you stirring occasionally. Here’s what the chutney will look like as it cooks down:
At the one-hour mark. The chutney should have reduced in volume by 1/8 to 1/4 and thickened a bit.
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. If you started with very juicy tomatoes or are doubling the recipe you may need to cook longer – it’s okay to cook this as long as needed to reach the consistency you like.
You can use the chutney as soon as it’s cooked, though it does get better with time, I think. Refrigerate in airtight glass jars or read on for preserving options.
How to Preserve Tomato Chutney
To preserve your tomato chutney you can choose to:
- CAN: Water-bath can the chutney for shelf-stable storage up to 18 months.
- FREEZE: Let it cool a bit before transferring to freezer-safe containers for up to a year.
- REFRIGERATE: Store for 1-2 months if you think you can eat it in that time frame or you made a smaller batch.
Canning with a Boiling-Water Canner
To have the convenience of it ready to go on the shelf, as well as a year-and-a-half storage life, canning is really an easy option.
Safety Note: As with any canned recipe (especially tomatoes), this recipe is based on a published, tested recipe with an acid-ratio balance that is safe for room temperature storage. You can NOT add fresh peppers in place of dried in this recipe or fresh ginger and then can it – it will not be safe. You are free to freeze it, though, if you want to use fresh peppers or ginger.
If you’ve water-bath canned before, you know how easy it can be and if you haven’t, I made this video tutorial that walks you through the simple steps:
To can this tomato chutney recipe, follow these simple steps:
- Wash and keep six to seven half-pint canning jars (or 3 pints) warm.
- Prepare your canner and the other equipment you’ll need as described here in the written tutorial for step-by-step water-bath canning.
- Ladle the chutney into the prepared 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 for half pints and 15 minutes for pints. (This is for sea-level – see the recipe card for how much time to add if you’re at elevation.)
- 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.
- Remove rings, checking lid for seal, label and store in a cool, dark place.
Your chutney is now good for 18 months – but I seriously doubt it will last that long!
RACK TIP: 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.
Got green tomatoes at the end of the season? Make Green Tomato Chutney! It’s delicious also, with a smokey, tangy flavor that pairs well with the things above that the red tomato chutney does.
A Few of The Many Reader Raves
“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
“All I can say to anyone who is reading this recipe is “YOU HAVE TO MAKE THIS!” My husband found your site last year and we tried this recipe, and have been making it on repeat this summer as the romas ripen. We are totally addicted, as is everyone we have gifted a jar to try.” -Barb
“I recently posted that your bruschetta recipe was the best. Your tomato chutney is just as amazing. I agree with all the reviews you have received. Everyone who tried it was blown away. I am making double batches of both while tomatoes are abundant.” -Linda
“I found it hard to believe this was as good as everyone said, but it was and then some. So easy and so delicious. I had a hard time staying out of it while it cooked down.” -Gaea
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 and leave a rating and review to let us all know how you like it!
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Easy Addictive Tomato Chutney Recipe (Can or Freeze)
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 (LOWER SUGAR VERSION: Use only 1/4 cup honey – no white sugar)
- 1½ cups apple cider vinegar or white vinegar
- 1 tablespoon canning salt or pure sea salt
- 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 (I cover the pot to help it boil faster), then lower heat and cook at a low simmer, uncovered (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 (half-pints – 15 minutes for 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
Nutrition
Your Questions Answered
Yes, you can! Weigh your frozen tomatoes to get the 4 pounds and then let them thaw enough to slip off the peels, roughly chop, and add straight to the pot (no need to process or chop small as they will disintegrate more than fresh).
If you think the chutney is too vinegary, here are my suggestions: don’t taste until it’s cooked all the way down; let the chutney sit for a few weeks before trying, or add more sugar – but DON’T reduce the vinegar if you’re canning.
Process pint size jars for 15 minutes (still use a 1/4-inch headspace).
Yes. Use as many cans as needed for 7 cups of tomatoes. Used diced as-is and roughly chop whole tomatoes before measuring the 7 cups.
It is safe to use lemon (or lime juice) in place of vinegar in home canning recipes, as lemon and lime juice are more acidic than vinegar. This will obviously impact the flavor, though.
Yes, or try chopped dates or dried currants (smaller and tarter than raisins).
Yes, you can use any kind of ripe tomato.
More Tomato Recipes To Try
- 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.
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!
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!
This is a great recipe. This time I used the last vegetables from my garden and improvised. Green tomatoes, golden raisins, sweet peppers and a couple jalapenos. Still good.
So glad you like this favorite of ours, David!
I triple this each time I made it. Last year I ran out so fast so this year I made a triple batch twice. I love it so much.
I know that feeling of running out, Hannah – we do whatever we can to make that not happen. 🙂
Thanks for the review!
Made this tomato chutney for the first time this year. It is so good. My 2d batch didn’t have enough pepper flakes ( I ran out) but it was good and I won’t run out again. A few lucky people with get 1/4 pt jars in their Christmas bag this year.
Yay – you’re right, they are lucky. 🙂
Thank you so much for the review!
This is year two of making this awesome chutney. I made a slight addition – to a batch and 1/2, I added 1 T of the sauce from chipotle in adobo. I used only 2 1/2 t of red pepper flakes. The addition gave it the extra kick and a very slight smokieness – yum, yum!! I use this on brats, burgers, fries – anything in place of ketchup. But, especially in salad dressing – just add olive oil and a splash more vinegar – red wine vinegar is a favorite.
Thank you so much for the extra effort you put into make this verified safe for canning.
Oh, that sounds really good, Jeane! And I love the dressing idea – I do that with rhubarb chutney, but haven’t used the tomato yet.
I made this yesterday and enjoyed the leftovers that didn’t quite fill a canning jar for lunch today. It’s really excellent! I made the full sugar option, but I think I’ll trim that down to make it a bit less sweet next time. We used it in paninis with ham and swiss, and they were fantastic! A fun way to use up some garden tomatoes.
Oh, yum – paninis and grilled cheese are great ways to use this – glad you liked it! Thanks so much for the review!
can i food process the tomatoes and then freeze them for a later date to do the rest????
Yes! Though the liquid extracted might mean you’ll have need a longer cooking time to thicken (or you can pour off any clear liquid you see as they defrost before cooking, that will also lower the cooking time needed).
I really want to try this. Does anyone know if I can use 1/4 pint jars and if so do I have to alter the ingredients in any way?
You can use the smaller jars, David, everything would be the same, including the processing time.
I made this tomato chutney yesterday and followed the lower sugar recipe. It made 7.5 1/2-pints fir me. I canned the full jars and we ate the 1/2 jar last night with dinner—crab cakes with a lemon Mayo and tomato chutney…AND THIS STUFF IS DELICIOUS!!!!! I’m so glad I found this recipe! I did end up summing it for 4 hours to get the thickness I wanted.
I wish I could post my photos. It looks as beautiful as it tastes, too.
I’m so glad you found this, too, Gretchen – I want everyone to experience this amazing chutney! 🙂
Have to say, I love your newsletter so much!
Practical advice, lovely tested recipes like this one.
Following trails back into the blog, like your experiment on best ways to freeze basil.
Thank you for all your hard work and beautiful photo documentation!
Thank you so much, Ann – that really means a lot to know the letter and site are helpful to you!
Hi,
Thanks for this recipe. I missed the part of the recipe that said to peel the tomatoes, used the food processor and all came out well. Yum! Very tasty!
Chris in South Africa.
Yes! I don’t peel the tomatoes anymore either since like you found, it turns out great.
Hi from Australia. Have made 3 batches of the low sugar recipe so far, using my self sown tomatoes, increased the chillie flakes each time, (about 3 tsps is right for us) .
It’s easy to make and easier to eat- thanks
So glad you’re enjoying this recipe, Maureen – thank you so much for the review!
Jami, i made your addictive tomatoe recipe, i used various types of cherry tomatoes from my garden and, yea, of course didnt peel them. I pretty much stuck to recipe except i used sugar in raw, and not that much, as for chopped raisins etc, i used 1/4 cp each golden and brown raisins, and dried cranberries. I also added chopped fine, 2 jalapenos, 2 soranos, and 2 small sweey peppers, all from my garden. It turned out killer and i canned it, thank you! We are a out to have our 1st frost here in Emerald Isle NC, so today i picked all the rest of the cherry tomatoes (its a bunch mixed bag and green) im going to make green tomatoe chutney. Thanks again, btw i love the brown paper floor.!
So glad you liked this recipe, Taylor!
I do want to caution that if you add peppers, you need to decrease another low-acid food (maybe the onion?) or the safety will be affected when canning and storing at room temperature. You can freeze it with additions, but should follow the ratios of a recipe that’s been tested for canning.
I made this and it is delicious! Thank you.
You’re welcome, Deb – glad you liked it!
Can you tell me how long these can be left before they need to be eaten? Both before and after opening?
When canned, they should be eating within 18 months. After opening we’ve never had it go bad in the fridge, though I haven’t kept track. Maybe a month or more? The vinegar content keeps it kind of like ketchup.
Hello Jami,
I tried the tomato chutney recipe yesterday and am so excited to have it. I used fresh-from-the-garden tomatoes and the results are sensational! My first chutney and it was a great success! Thank you very much for sharing the recipe!
Regards,
Linda
SO glad you tried this Linda so you could understand what the “addictive” is all about!
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. I have a request to make two more lots, one with fresh chilli in it. Fantastic recipe and will be made over and over again.
So glad you found this as addictive as we do, Jen! Thanks so much for the review!
I made this. Great recipe. However I used fresh ginger and fresh chiles as well as golden raisins. I also used shallots because I was out of onions. Came out great! Thank you!
Thanks for the review, Lisa!
Made a second batch, this time in three full pint jars. The last batch gave me 5 8-oz jars, plus a full jar of “leftovers”. That was the first canning I did this summer, and I’d forgotten about “put an extra bottle in the canner just in case”. I went with the full pints because I’ve already eaten half of the the half pint of overage in one week.
I may do a third batch for gifts when the 12 oz jars I ordered arrive later this month.
I’m so glad you’re enjoying this recipe, Tadas! Yep, those half pints can go quickly…I like to have some of both sizes.
Hi Jami,
Love this recipe. I discovered it (and canning in general) summer of 2020. As you know, the chutney disappears quickly, so I’d like to use pint size jars. Is the 1/4 inch headspace still the same? I’m still new to canning. Thanks!!
Yes, the headspace is the same, Christy – so glad you enjoy this recipe!
How many cups would 4 lbs of tomatoes be?
After chopping/processing, measure 7 cups. I’ve added it to the recipe, as it is included in the lower sugar recipe that I make now and should’ve been in this one!
Five star rating. I used bottled lemon juice and used 1 1/2 cups Turbinado sugar in place of the white/brown sugar combo. I also used 1 Tablespoon of red pepper flakes. I’ve already tried this as a sandwich spread from the half cup that was left over after filling the five 8ox jars I canned. I’m sure that the one that didn’t seal isn’t going to last very long in the fridge, and I live alone.
I should also note that I don’t peel my tomatoes. In a recipe like this, with various chunks, it doesn’t make a difference, and I trust the farming techniques of Twin Springs Fruit Farm, Mock Family Farms, Toigo Farms and Three Springs Farm concerning residue on the outside of the tomatoes.
Fun to make, little chance of scorching (on an electric stove, after I got it to boiling on “hi”, I set it on “3”, and got up to stir after each half-inning of the Nats-Atlanta game. I put it on “5” for the last half hour).
Note that you can make it in the winter from the whole or crushed tomatoes you can now during tomato canning season.
*Highly* recommended
Awesome, Tadas – and thanks for your cooking tips!
Thank you for trying this out with lemon juice instead of vinegar. We avoid fermented foods so though it sounded amazing, I wasn’t sure if I could simply swap lemon juice like I do in some other recipes. I can’t wait to try it!
Amazing, I will make again and again! Is it still shelf stable if I decrease the total sugar by a 1/2 cup? Also I am above 1,000ft elevation. Do I need to increase the water bath by 5 minutes for a total of 15 minutes? Or do I stick with the original 10 minute water bath time? Thank you so much for sharing this recipe?
I’m so glad you like this, Ana! If you check out the lower sugar version that I make now here, you’ll see how I did that.
And yes, according to this site, you should increase the processing time by 5 minutes if you’re between 10001-3000 feet.