This Easiest Tomato Chilli Chutney is a vibrant blend of tangy tomatoes, fiery chillies, and aromatic spices, ready in just under an hour. Its rich, glossy texture and bold flavors make it the perfect companion for everything from cheese boards to grilled meats.
The balance of sweet, spicy, and tangy notes creates a taste that’s both comforting and exciting, leaving your taste buds craving more.
With a prep time of 25 minutes and a cook time of 30 minutes, this chutney is surprisingly simple to whip up yet feels gourmet. The slow simmering process deepens the flavors, resulting in a velvety, jam-like consistency that’s packed with warmth and depth. Whether you’re a seasoned cook or a beginner, this recipe promises a deliciously rewarding experience.
What You’ll Need for Easiest Tomato Chilli Chutney
- 3 lbs (1350 g) ripe tomatoes (quartered, seeded, and diced into ½-inch pieces)
- 2 to 4 red chilies (seeds removed, finely chopped)
- 3 to 4 garlic cloves (peeled, finely chopped)
- 1-inch (2 ½ cm) piece of fresh ginger root (peeled, finely chopped)
- 1 ⅔ cups (10 oz/285 g) golden brown sugar (or substitute with white sugar)
- ½ cup (4 fl oz/120 ml) red wine vinegar
- 2 tablespoons (1 fl oz) fish sauce (optional, for added umami flavor)
How to Make Easiest Tomato Chilli Chutney
- Prepare the tomatoes: Quarter each tomato, scoop out the seeds, and dice into ½-inch pieces. Place them in a medium (4-quart) heavy-bottomed saucepan.
- Chop the aromatics: Finely chop the red chilies, garlic, and ginger. Add them to the saucepan with the tomatoes.
- Add the remaining ingredients: Stir in the sugar, red wine vinegar, and fish sauce into the pot.
- Bring to a boil: Place the saucepan on high heat and bring the mixture to a boil.
- Simmer: Reduce the heat to medium and let the chutney simmer for 25 to 30 minutes, stirring occasionally. Use a metal spoon to remove any scum that rises to the surface.
- Check for doneness: The chutney is ready when it has reduced by half and the tomatoes appear almost translucent.
- Prepare the jars: Wash 4 (8 oz) jam jars and lids in hot soapy water, then dry them thoroughly.
- Fill the jars: While the jars are still warm, fill them up to ½-inch from the top with the hot chutney. Screw on the lids.
- Cool and store: Let the jars cool at room temperature for about 6 hours, then refrigerate for up to 4 months.
- Serve: Enjoy this chutney as a side to a cheese board or as a topping for warmed goat cheese.
Perfect Pairings: Serving Suggestions
This tomato chilli chutney is a versatile condiment that can elevate a variety of dishes. Try it as a cheese board companion, especially with creamy brie or tangy cheddar. It’s also fantastic drizzled over warm goat cheese for a quick appetizer. For a heartier option, spoon it onto grilled chicken, pork chops, or even a veggie burger for a sweet and spicy kick.
Storage Secrets: Keeping Your Chutney Fresh
Once your chutney is ready, store it in sterilized jars for up to 4 months in the fridge. Make sure the jars are completely dry before filling to prevent spoilage. If you’re planning to keep it longer, consider freezing it in airtight containers. To use, simply thaw in the fridge overnight and give it a good stir before serving.
Time-Saving Tips for Busy Cooks
To cut down on prep time, use a food processor to finely chop the chilies, garlic, and ginger in seconds. If you’re short on time, you can also skip deseeding the tomatoes—just be aware the chutney might be slightly more watery. For an even quicker cook, use a wider saucepan to help the mixture reduce faster.
Recipe Variations: Customize Your Chutney
Feel free to tweak this recipe to suit your taste! Swap red wine vinegar for apple cider vinegar for a milder tang, or use honey instead of sugar for a deeper sweetness. If you prefer a smokier flavor, add a pinch of smoked paprika or a finely chopped chipotle pepper. For a vegetarian version, substitute the fish sauce with soy sauce or a splash of tamari.
Equipment Guidance: Tools You’ll Need
A heavy-bottomed saucepan is essential for even cooking and preventing the chutney from burning. A metal spoon is perfect for skimming off the scum during simmering. Don’t forget to have a set of sterilized jam jars ready—you can sterilize them by boiling in water for 10 minutes or running them through a hot dishwasher cycle.
Easiest Tomato Chilli Chutney Recipe
Ingredients
- 3 lbs ripe tomatoes
- 2 to 4 red chilies seeds removed
- 3 to 4 garlic cloves peeled
- 1-inch piece of fresh ginger root peeled
- 1 ⅔ cups golden brown sugar or white sugar
- ½ cup red wine vinegar
- 2 tablespoons fish sauce
Instructions
- Quarter each tomato and scoop out the seeds. Cut the tomatoes into about ½-inch (1 cm) dice and place in a medium (4 quart) heavy bottomed saucepan.
- Chop the chilies, garlic and ginger until very fine. Add to the tomatoes.
- Into the pot add in the sugar, vinegar and fish sauce.
- Place the saucepan on high heat and bring to a boil.
- Turn down the heat to medium and simmer for 25 to 30 minutes, stirring occasionally.
- As the chutney is simmering, use a metal spoon to remove the scum that rises to the surface.
- When the chutney has reduced by half and the tomatoes are almost translucent, remove from the heat.
- Wash 4 (8 oz) jam jars and lids in hot soapy water before drying well.
- While the jars are still warm, fill them up to a ½-inch from the top with the hot chutney.
- Screw on the lids to allow them to cool down for about 6 hours at room temperature before placing them in the fridge for up to 4 months.
- Serve this chutney on the side of a cheese board or on top of warmed goats cheese.
