tomato chutney

tomato chutney in small white dish with roasted potatoes in the background.

Fresh tomato chutney is a wonderful combination of tangy and sweet that add a special flavor of elegance. What ketchup wants to be when it grows up.


  • 1 onion, finely minced (¾ cup)
  • 3 cloves garlic, minced
  • 4 cups tomatoes, deseeded and diced
  • 1 tbsp stone ground mustard (the grainy kind)
  • 1 tsp. Agave syrup or other liquid sweetener
  • ½ cup rice wine vinegar
  • ¼ cup fresh basil chopped


  1. Deseed the tomatoes by cutting them in quarters and then cutting out the core, then dice them.
  2. Heat a medium saucepan and over low heat, sauté the onions until they become soft and slightly translucent (about 10 minutes). Add water a tablespoon at a time if they begin to stick.
  3. Add the minced garlic and sauté for another minute.
  4. Add the tomatoes, 1 Tbsp. mustard, 1 tsp. Agave syrup and ½ cup rice wine vinegar. Bring the heat up to medium, cover and simmer until the tomatoes are reduced and the chutney is thick. This takes about 45 minutes to 1 hour. Stir it occasionally.
  5. Once the chutney is sufficiently reduced (to about half of where you started) and has a consistency you like, remove it from the heat and allow it to cool a few minutes before mixing in the chopped basil.
  6. Serve warm or cold.
  7. Store in a sealed container. Keeps for a week in the fridge.


  • You can substitute canned tomatoes for fresh. Drain them before using. Otherwise the reduction process will take forever. Your canned tomatoes make be a bit sweeter than fresh, so consider adjusting the amount of sweetener.
  • As noted above you can use dry basil. Use 1 ½ tablespoons and simmer the dry basil along with the tomatoes.
  • The chutney may settle once it has cooled. Just give it a stir to liven it back up.

Keywords: tomato chutney