Tomato Chutney

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Tomato Chutney

I love tomatoes and most of all I love tomatoes from my own garden. I think they have a much more intense taste than the ones I bought. Unfortunately the tomato season is only from July to October. But this tomato chutney is a great way to enjoy tomatoes out of season. We will show you how to make delicious tomato chutney from a rich harvest.

Tomato chutney can be stored up to 6 months

This chutney contains a relatively high amount of sugar and therefore lasts up to six months if you have worked cleanly. For this you must store it in a dark, cool place. The open glasses will keep in the refrigerator for two to four weeks. So you always have a tasty memory of the summer months at hand.

Tomato chutney from sun-ripened  tomatoes

In this chutney full of sun-ripened tomatoes we have preserved the summer. Our tomato chutney is an absolute all-rounder. Because it tastes fruity sweet and you can eat it on bread or stir it under a portion of noodles. Chutney also tastes great with grilled food, but also as a dip with crackers or vegan cheese. It’s best to cook a large amount right away, then you’ll always have a glass ready to quickly satisfy your small hunger.

Chutney is a great DIY gift

In pretty glasses, the tomato chutney is also a great souvenir. As a DIY gift from the kitchen this chutney is always a good idea. Just design a nice label and write on it what your chutney is especially good for.

Tomato Chutney

Tomato Chutney

Summery fruity and sweet chutney from sun-ripened tomatoes
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Course: Dip, Starter
Cuisine: Italien
Keyword: Tomato
Schwierigkeitsgrad: Easy
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8 Servings
Calories: 197kcal


  • 1 kg tomatoes
  • 2 onions
  • 2 cloves garlic
  • 25 ml rape oil
  • 1 tbsp curry
  • 1 tsp paprika powder
  • 1 tsp salt
  • 100 ml balsamic vinegar white or dark does not matter
  • 250 g sugar


  • Wash and halve the tomatoes and remove the hard stalk. Cut into small cubes.
  • Peel onions and garlic and chop finely.
  • Heat the oil in a pot and fry the onions and garlic until transparent.
  • Add all other ingredients and let it boil down for about one hour while stirring occasionally until the mixture is thick.
  • Pour the chutney still hot into clean glasses with screw cap or into preserving jars and close them.


Calories: 197kcal (10%) | Carbohydrates: 41g (14%) | Protein: 2g (4%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Sodium: 302mg (13%) | Potassium: 356mg (10%) | Fiber: 2g (8%) | Sugar: 38g (42%) | Vitamin A: 1460IU (29%) | Vitamin C: 20mg (24%) | Calcium: 26mg (3%) | Iron: 1mg (6%)

If you liked this recipe for tomato chutney, you might also like one of these other recipes for sauces and dips:

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Tomato chutney from sun-ripened  tomatoes

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