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Spicy Tomato Chutney

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 quart


  • 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, 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.


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