Spicy Tomato Chutney

Big tomato flavor, fiery red chili heat.

We love a fiery spicy tomato chutney for bruschetta or simply to use as a table dip for an evening of bread and cheese. But its uses can go much farther. Use it as a sandwich spread or dip – try it next to grilled cheese, you won’t be disappointed. Or mix it in with your breakfast eggs for a big burst of flavor!

Control the heat by choosing your red chili wisely and adjusting the amount used. We provide some recommendations below, starting with medium-heat red jalapeños. It’s a spicy chutney, after all  – no mild chilies here!

Spicy Tomato Chutney

4.50 from 4 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 1 quart

Ingredients

  

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• 6 vine ripened tomatoes medium-sized, approximately 1 pound, chopped
• 1 red chili jalapeño, Fresno, serrano, cayenne, or Thai, depending on heat preference, seeded and minced
• 1 shallot minced
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1 clove garlic minced
• 1 tablespoon ginger minced
• 1 teaspoon paprika
• 1/2 tablespoon brown mustard seeds
• Salt and pepper to taste

Instructions

 

• In a large pot over medium heat, warm the olive oil, then add in the shallots. Cook for 5 minutes, or until the shallots are translucent.
• Add in the ginger and garlic and cook, stirring often, until aromatic (1 to 2 minutes),
• Add the tomatoes, red chili, vinegar, honey, paprika, and mustard seeds. Increase the heat to high and bring the mix to a boil.
• Reduce the heat to low and simmer for 45 minutes, until the chutney thickens.
• Remove from heat and let the chutney cool to room temperature Add salt and pepper to taste and serve.

Notes

Red chilies to consider in this recipe:

– Red jalapeño – low medium heat
– Fresno pepper – low medium heat
– Red serrano – medium heat
– Cayenne pepper – high medium heat
– Thai pepper – high medium heat

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