Tomato Chutney

This recipe is a great way to use up extra tomatoes when the garden is giving more than you can use.  You can preserve the finished chutney in jars in the Fall to have chutney all year round.

It is also a good way to use plain preserved tomatoes in juice when fresh tomatoes are out of season.

We serve this chutney with steak tartare at Café Presse.



  • 4lb ripe tomatoes (or use 2 quarts of tomatoes preserved in thier own juice.)
  • 2 cups tomato juice
  • 2 cups brown sugar
  • 1.5 cups red wine vinegar
  • 1/4 cup garlic (peeled, germ removed and finely chopped)
  • 3/4 cups yellow onion (finely chopped)
  • 1 teaspoon red flaked pepper (or more to taste)
  • 2 tablespoons whole yellow mustard seeds
  • 1 bay leaf
  • kosher salt (to taste)
  • bag black pepper (to taste)


1. Put the sugar and vinegar in a large sauce pan. Bring to a boil, stir well and continue to cook over high heat until reduced by about half.
2. While the vinegar is reducing, peel the tomatoes by plunging them in boiling water for 30 seconds, then shock in ice water. The peel should come off easily. Seed the tomatoes and dice evenly
3. If using preserved tomatoes instead of fresh, drain the tomatoes and seed, reserving the liquid. Dice the tomatoes.
4. Add the diced tomatoes, garlic, onion, red chili flake, mustard seed, bay and tomato juice to the pan (if using preserved tomatoes, use the reserved juice).
5. Return to a boil, then reduce the heat to low and simmer until a thick, chutney-like consistency is reaches, stirring often. Season with salt and pepper. Cool.
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