5 from 3 votes

Tomato Chutney

Author Debi


  • 8 tablespoons pure olive oil
  • 2 teaspoons mustard seeds
  • 2 teaspoons onion seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 dried Chile de Arbol
  • 1 dried California Red Chile
  • 1 dried Mulato Chile
  • 1 teaspoon chili powder
  • 2 cups sugar
  • 2 cups white distilled vinegar
  • 4 ½ lbs tomatoes halved and cored
  • salt to taste


  1. Place the oil in a large saucepan over medium heat. Add the seeds, the whole chiles and the chili powder to the oil. Cook one or two minutes until the seeds start to pop. Add the vinegar and sugar, and stir until the sugar is dissolved.
  2. Add the tomatoes to the spices, and bring the mixture to a boil. Turn the heat down to low, and simmer for an hour. After about an hour, the skins should be separating themselves from the tomatoes and floating to the top. While the chutney simmers, pick out the tomato skins using a pair of tongs.
  3. Continue cooking until the tomatoes have evenly broken down, about ½ to 1 hour longer. Using the tongs, pick out and discard the chiles.
  4. While the chutney is cooking, prepare (get out and make sure they are squeaky clean) the jars you’ll use to store and/or give away the preserves. Transfer cooked chutney to the clean ready jars. I don’t actually go through the canning process, but if you would like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.
  5. Keep for up to two months. Refrigerate and consume within 2 weeks after opening.

Recipe Notes

Makes approximately 8 jars. It’s easily halved.

Adapted from Becks & Posh