Spicy Tomato Chutney

| Last Updated: August 17, 2019 | , , ,

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

4.5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 1 quart

Ingredients
  

  • 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, crushed red pepper,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
Tried this recipe?Mention @PepperScale or tag #PepperScale!
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