Simple 3 Ingredient Tomato Vinaigrette from Tomato Chutney

This easy three ingredient tomato vinaigrette comes together in just 5 minutes using flavorful tomato chutney as the base! It’s tangy, slightly sweet, and perfect for tossing with salads, drizzling over slaws, or adding a burst of flavor to roasted or grilled veggies.

When you grow produce you not only like to eat it, you also want to preserve it to last longer than the short growing season. And while it’s wonderful to eat chutneys, jams, and tomato sauces as-is, it’s also great to be able to make other recipes with them.

Whether that is using roasted tomato sauce as a base for a savory seafood stew, apple butter as a filling for crumb bars, or pesto for a creamy pesto pasta sauce it all extends the reach of the garden (or market) harvest, doesn’t it?

Which is why we have this super simple recipe for tomato vinaigrette that uses our delicious addictive tomato chutney as it’s base. I LOVE this tomato chutney and use it on all the things I’d use ketchup on – and more actually (I’d never put ketchup on a frittata, but tomato chutney shines on it!).

However, it doesn’t really work on things like salads on it’s own. Which is why when a reader told me they loved using the chutney as a dressing with oil and vinegar, I knew I had to try it!

And it was wonderful! Just slightly sweet with the tang and flavor we love in the chutney, but dispersed nicely with the oil and vinegar.

I’ve used this tomato vinaigrette on green salads, mixed with cabbage for a slaw, and drizzled on rice bowls. I think it would be nice on cooked veggies, too, though I do love the pure chutney on them as well.

I’m excited to see what you’ll use this tomato salad dressing for!

Recipe Ingredients

Ingredient Notes & Substitutions

• Oil – Both olive oil and avocado oil work great in this recipe.
• Vinegar – Red wine vinegar brings a very slight difference to the dressing, but apple cider vinegar is good, too.
• Tomato Chutney – Guess what? You can make this with any chutney! Just change the name to reflect the chutney – make a cherry vinaigrette with cherry chutney, a blueberry vinaigrette with blueberry chutney, or a green tomato vinaigrette with green tomato chutney. Or buy your favorite store chutney and use that (typically a mango chutney).

How to Make Tomato Vinaigrette From Chutney

TIP: You can also add the ingredients to a wide-mouth pint jar and use a hand-held immersion blender to blend the ingredients (or use a blender). Whirring the vinaigrette can help the ingredients stay combined longer.

Storage

Store this in an airtight container in the fridge for 5-10 days.

How To Serve This Tomato Vinaigrette

• The vinaigrette is really wonderful on a bed of greens with sliced chicken breast as shown here.
• It’s also good on any type of green salad – especially those with feta or goat cheese added.
• Use it as a cabbage slaw dressing. I made a yummy one with onion, sweet peppers, garlic scapes, and cooked corn cut off the cob in the sliced cabbage all tossed with feta and the vinaigrette.
• Top a rice bowl. Layer rice, cooked and raw veggies, and a protein of your choice and then spoon on the tomato vinaigrette. Easy and delicious 20-30 minute meal!

With tomato chutney on your shelf, you can have this delicious recipe anytime you want, to use on so many things.

I hope you enjoy this tomato vinaigrette – if you make it, be sure to leave a rating and review so I know how you liked it!