Tomato chutney is a nice sweet relish-type topping that works great in a variety of dishes. I have been known to dip my homemade french fries in it. It works awesome on veggie burgers. In fact, I’ll have a new veggie burger recipe coming in the next few weeks that I highly recommend you make this tomato chutney to use with it.
This recipe is inspired by a recipe by the lovely Jamie Oliver. I have such a foodie-crush on him. I watched his entire series of Thanksgiving specials last fall more than once and I have zero desire to cook a Thanksgiving meal, let alone one that contains turkey and all the trimmings. He’s just so charming. Also, let’s not overlook all that he’s done to champion for the improving the eating habits of children with his Food Revolution. (You can watch his TED Talk here if you want to be inspired.) Okay, I’ll stop fawning over Jamie Oliver now.
Let’s fawn over this tasty tomato chutney instead.
Isn’t his little accent just so adorable?
Okay sorry, I’ll stop now for real. Tomato chutney. Focus.
I attempted to swap out the full amount of brown sugar in Jamie’s recipe with straight maple syrup but I found it didn’t thicken up as nicely as when there was a bit of brown sugar in there. The next time I made this recipe I used a bit of brown sugar along with the maple syrup and it thickened up much quicker and better.
This recipe is a breeze to make but you do need to keep an eye on it while it’s simmering away and thickening. You’d hate to scorch it and have burnt-tasting chutney. I had this simmering at medium-high heat (at a 7.0 on my induction cooktop) for about 30 minutes, then I reduced it down to medium heat (5.0 on my induction cooktop) for another 5-10 minutes. I stirred this a lot while it was cooking so I stayed in the kitchen almost the entire time it was simmering – especially when it was at a higher temperature.
This thickens a bit more as it cools too so keep that in mind.
So what does sweet tomato chutney go with? All of the things. It’s so good. It’s like a gourmet chunky ketchup sort of, kind of.
These beet chips would be amazing dipped in sweet tomato chutney.
These cajun parsnip fries would also be really great served with a side of sweet tomato chutney.
I intend to serve a giant dollop of this sweet tomato chutney on top of a new chickpea burger I’m currently developing. So stay tuned for that masterpiece coming shortly.
- 2 cups tomatoes, diced
- 1 red onion, sliced thinly in half-moons
- ⅓ cup red wine vinegar
- ½ cup maple syrup
- ¼ cup brown sugar
- ¼ teaspoon or less dried red chili flakes
- Place all ingredients in a large pan over medium-high heat.
- Stir to combine and continue stirring occasionally as it simmers for about 30 minutes.
- Reduce heat to medium (or medium-low, depending on how hot your stovetop runs) and continue to simmer and stir for an additional 10-15 minutes, until the mixture thickens and has the consistency of jam.
- Remove from heat, cool and store in an airtight container in the refrigerator for up to 4 weeks.