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!
- 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
- 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.