Spicy Tomato Chutney combines garden fresh tomatoes with peppers, onions and spices for a chutney that’s perfect topped on seafood, steak or on your next cheeseboard!
When you have a garden bounty of tomatoes, peppers and onions, one of the best things you can throw together is chutney.
Not only is it a quick way to use up an abundance of garden bounty, it tastes amazing on almost everything it comes into contact with – especially a cheeseboard.
If you are asking yourself if chutney and cheese go together… my answer is easy: heck yeah! In fact, chutney pairs amazing! It’s super delicious on steak, chicken, seafood, or next to your favorite side dish.
For this recipe, I relied on roma tomatoes, since that was my bounty.
I also included some color from the bell peppers – you can use any color bell peppers, but I opted for one red and one yellow. If you have extra bell peppers feel free to dice them and add for extra flavor. The jalapeño pepper can be substituted with a Serrano pepper, or even a habanero (for even more heat).
Serve this chutney a variety of ways:
- on your next cheeseboard (think crackers, cream cheese and chutney!)
- with seafood
- as a condiment for grilled steak
- next to your grilled chicken
- as a topping for your baked potatoes, rice or .. favorite side dish
Other Chutney Recipes:
- Easy Tomato Chutney Recipe
- Spicy Cilantro Chutney
- Fig Chutney
- And this unique Olive Tapenade
Ready to make some chutney? Then lets go!
Spicy Tomato Chutney
Ingredients
- 4 lbs ripe tomatoes roma tomatoes work super
- 1 pc fresh ginger root about 1"
- 3 cloves garlic
- 1 yellow bell pepper seeds removed, diced
- 1 red bell pepper seeds removed, diced
- 2 onions diced
- 1 jalapeno pepper seeds removed, finely diced
- 1/4 C raisins
- 1.5 C granulated sugar
- 1 C red wine vinegar
- 2 tsp allspice
- 1 tsp chili powder
- 1/4 tsp smoked paprika
- 1 Tbsp curry powder can substitute curry paste if necessary
Optional
- 1/2 tsp red pepper flakes
Instructions
- Fill a saucepan with water, bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
- Dice tomatoes and add to pot with diced peppers, onion, jalapeño pepper and granulated sugar.
- Place garlic, ginger and red wine vinegar in blender and blend until smooth. Pour mixture into the pot with tomatoes, peppers, onion and sugar. Add spices and optional red pepper flakes.
- Simmer mixture over medium heat until thick. Spoon into jars and refrigerate until ready to use.
Did you make this recipe?
If you did, please rate the recipe and leave a comment and let me know how it turned out for you!
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