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.
I found this intriguing recipe months ago and was recently gifted gorgeous tomatoes. I made and canned a double batch yesterday and decided to do another double batch since I still had tomatoes and it tasted so good! I swear this is like if ketchup and A-1 steak sauce got naughty together and had little sauces.
I used a tablespoon of dried Calabrian chili flakes per batch as we like it spicy too and we used the low sugar version. Would not want it any sweeter.
I’m looking forward to using it on a lot of things. It’s funky, weird, and really delicious. Thank you for the recipe! Me and my 24 jars appreciate it. 😊
Oh yeah, I buzzed all the ingredients enough in the food processor so we did not feel we should call it a chutney. It is now “surf sauce.”
Oh gosh, I love this: “this is like if ketchup and A-1 steak sauce got naughty together and had little sauces.” 🙂
I’m sure like us you will find so many things to use it on!
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. I am so happy I found your site. Your advice about safe canning is spot on.
I knew you’d like this, Linda – so glad you tried it! Thank you for your sweet review – made my day!!
I have been using ths recipe (low sugar option) for the last few years. Absolutely beautiful chutney. I have to make lots as my adult kids are always after jars of it also. Blitz everything up in my Thermomix, then cook on stove top.
Thanks Jami for another beautiful recipe 😍
Wonderful, Claire!! I hear you about making enough to give away – same here, too. 🙂
I’ve made this recipe for several years now and I love the flavor! I like to puree before the final cook down and canning. I just like the texture. Makes it more of a sauce, ketchup, BBQ sauce, etc. Just my preference! Thanks for the fabulous recipe. 😁
I’m so glad you like this, Lisa! And that’s the reason we make things, to make them just like we like. 🙂
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.
I used TB bottled lime juice and added 1/4 tsp cinnamon. (I didn’t have a lime and saw the cinnamon in another recipe.
I’m glad you gave it a try and liked it!
Haven’t tried this yet, but the recipe looks wonderful. DH is already addicted to a commercial brand that is no longer available in our local stores, so I’m desperate for a sub. I was tickled by your comment, “what don’t we use it on?” That is certainly the case in our house–always on eggs or potatoes for sure, and with grilled meats. I’ll put it this way–we can use a 12 oz jar of this in a week, and my last 24 oz bottle of ketchup has lasted about 6 months. I’m thinking about roasting a couple of lbs of fresh tomatoes and using canned diced tomatoes for the rest.
Yes! It’s so much better than ketchup. 🙂
I hope this fills the void of your store bought (pretty sure it will be better!).
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.
We have dubbed it “we put this s*** on everything” just like the hot sauce commercial lol.
Ha- I love this Barb!! My sentiments exactly – thanks for spreading the word. 🙂
There was only one thing wrong. It is crazy good, my husband and I love it. Thank you for helping us use up our garden tomatoes!
So happy you guys like this, Kathryn!
Just harvested my tomatoes to make for a second year. I use the reduced sugar recipe and it’s amazing! Reminds me of the chutney my grandma used to make in North Wales where I grew up
Oh, I love that, Louise. 🙂 Thanks for the review!
Found this recipe years ago. Have made it for many years now with a few changes – mix of peppers and onions plus plums instead of raisins. And just honey no sugar. Delicious. Haven’t bought ketchup or BBQ sauce for years now.
Love this – thank you so much for leaving a review and rating!
This is my 2nd year of making/canning this recipe. It sticks with me that your comments describe this as “a grown up ketchup”. That’s how I describe it to everyone that asks me “Chutney? What’s THAT?” It’s just so yummy! Sandwiches, with cream cheese, Brie, in baked beans, in soup beans…just takes everything up a couple notches! It’s a great recipe and I have no desire to try any other! This batch is more spicy. My brother just said that pepper flakes get more intense as they age. Really? 🤷♀️ It’s really, really good! Love this recipe!
Yes, and yes, Belenda 🙂
Thank you for leaving this great review!
I had a bounty of cherry tomatoes from my garden and found your recipe which called for using a food processor for small tomatoes (yes, life changing). I made the low sugar version of the recipe and the longer it simmered and bubbled the thicker it got and by the end it was so delicious. Not too sweet, just perfect for sandwiches. I will be making this forever with the hundreds of cherry tomatoes we grow every year. Thank you!
I’m so glad you like this, Karen!!
Thank you so much for reviewing and rating it!
Oh my goodness! Can I say that again??? Oh my goodness….lol. This is soooo good. I canned a batch and have a jar in the frig. You have some really good recipes. Thank you!
So happy you like this, Laura!
Thank you so much for taking the time to leave a review 🙂
Found this yesterday and used on my abundance of tomatos. Added bacon to mine and OMG I am in love with this.
I’m SO glad you found this and love it like we do, Stella!
I do have to caution, though, that if you added bacon this will not be shelf stable if you canned it. It should be good in the refrigerator though for a couple months!
Anyone tried maple syrup instead of honey?
I haven’t made that substitution, but it would be perfectly safe for you to do in this recipe. Maple is a distinct flavor, so that will change it a bit, but it may be a good change. 🙂
I can’t do garlic; does that alter the taste significantly?
Well, I would miss it, lol, but I think it would still have that wonderful addictive flavor, so I say go for it!
Delicious. Next time a little less vinager.
So glad you liked it! And adjusting to our tastes is one of the benefits of making ourselves. 🙂
Hi! I can’t wait to try this recipe. One question. I’m not a fan of raisins at all. Are dried cranberries an acceptable substitute, without interfering with the ratios? I want to make sure I can it safely.
Yes, as far as safety, the same amount of any dried fruit can be used in place of the raisins. (In the same proportions, so if using say, apricots, you’d need to cut them to be the size of raisins to measure correctly – make sense?)
And I can tell you that I’ve made it with dried cranberries when I was out of raisins and it’s just as good!
This looks like a tasty recipe! Could you tell me who performed your testing?
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.
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?
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?