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These days in late August and early September I am swimming in fresh tomatoes from the garden! While tomato sauce, tomato soup and pizza sauce are pantry staples, there’s another way to preserve your harvest that’s full of rich flavor and versatility: tomato chutney. Sweet, tangy, and just a little spicy, this condiment pairs beautifully with everything from grilled meats to cheese boards, and it’s a wonderful way to give new life to a bumper crop of tomatoes.

What Is Chutney?

Chutney is a condiment that originated in South Asia, traditionally made by slow-cooking fruits or vegetables with sugar, vinegar, and spices. Styles between sweet or savory, and thick or blended vary from region to region. Unlike jam or preserves, which focus mainly on sweet fruit flavors, chutney balances sweet, sour, and savory elements in every bite. Tomatoes, with their natural acidity and sweetness, are the perfect base.

The key difference between chutney and other canned goods like jams or relishes lies in both texture and flavor profile:

• Preserves/Jams are primarily sweet, with fruit suspended in sugar syrup or pectin.
• Relishes are often chopped vegetables with vinegar and spices, tangy but not deeply sweet.
• Chutney is a slow-cooked blend that combines sweet, tart, spicy, and savory notes in one thick, spoonable condiment.

Tips for Making the Best Tomato Chutney

• Tomato Varieties: Plum tomatoes (like Roma or San Marzano) work best because they’re meaty and have fewer seeds, but heirlooms or cherry tomatoes can add unique depth and sweetness. Just be sure to drain juicier tomatoes to keep cook times low.
• Peeling the Tomatoes: If you are going to make this a smooth chutney and process it in a blender Southern Indian style, you don’t need to peel the tomatoes. Only peel the tomatoes if you prefer to keep the chutney chunkier, like I did.
• Balance the Flavors: Don’t be afraid to adjust sugar and spice levels to your taste. But do be sure to use enough sugar to balance the vinegar. A good chutney has all elements in harmony.
• Balsamic Vinegar: I’ve used balsamic vinegar in this canning recipe for tomato chutney, but you must ensure the balsamic vinegar has an acidity of at least 5% to maintain safety. (Mine is 6% acidity). Using balsamic vinegar will change the chutney’s flavor profile, making it richer and deeper, and you may need to adjust other ingredients like sugar to balance the taste. Also note that the chutney will be darker in color.
• Spices to Use: Classic additions include ginger, mustard seeds, cloves, and cumin, but you can experiment with garlic, cinnamon, coriander, or different chilis for more heat.
• Texture: Some prefer a smoother chutney (easily achieved by simmering longer and/or transferring to a blender), while others enjoy a chunkier version with visible pieces of tomato and onion.
• Storage: This recipe is perfect for shelf-stable storage when processed in a water bath canner, making it easy to enjoy throughout the year. While tomatoes are great for canning due to their natural acidity, the addition of the onion means that the vinegar is required to keep the acid levels high enough for canning.
• Serving Ideas: Spoon tomato chutney alongside roasted chicken, fold it into sandwiches, or serve it with cheese and crackers for a gourmet touch.

Ingredients

• 4 pounds ripe tomatoes (sauce varieties preferred), peeled and chopped
• ½ – 1 large onion, finely chopped, depending upon taste
• 1 cup good quality apple cider vinegar or balsamic vinegar (5% acidity)
• ½ – 1 cup brown sugar
• 1 cup raisins or sultanas (optional)
• 1 tablespoon fresh grated ginger (or 1 tsp dried)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ½ teaspoon Turmeric
• 1–2 teaspoons salt (to taste)
• 1-2 teaspoons hot chilis, chopped (optional, for heat). I used Thai chilis.

Instructions

1. Prepare the Tomatoes: Bring a large pot of water to a boil. Score the bottom of each tomato with an “X” and blanch for 30–60 seconds until skins split. Transfer to ice water, then peel and chop.
2. Cook the Base: In a large, heavy-bottomed pot, combine chopped tomatoes, onions, vinegar, sugar, raisins, ginger, and all spices.
3. Simmer: Bring the mixture to a boil, then reduce heat to low. Simmer uncovered, stirring occasionally, for about 1–1.5 hours, or until the chutney thickens and reduces.
4. Prepare Jars: While the chutney cooks, sterilize canning jars, lids, and bands by boiling them in water or running them through a hot dishwasher cycle.
5. Fill Jars: Ladle hot chutney into prepared jars, leaving ½ inch headspace. Remove air bubbles, wipe rims clean, and apply lids and bands until fingertip-tight.
6. Process in Water Bath Canner: Place jars in a boiling water bath, ensuring they are fully submerged by at least 1 inch of water. Process pint jars for 15 minutes (adjusting for altitude as needed).
7. Cool & Store: Carefully remove jars, place them on a towel, and let them cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place. Properly processed jars will last up to a year.