Making an Easy Tomato Chutney Recipe to Share
30 MINUTES | EASY | SERVES 8
Nutrition per serving:
44 Cals, .3g Protein, 10.8g Carbs, .3g Fat
Have you ever tried tomato chutney? It’s not a common dish, but it’s delicious when served with the right combinations. I started making tomato chutney to specifically serve on top of my Italian Turkey Burger recipe as a condiment (link below). It’s almost like a relish of sorts.
However, it can turn into a great little appetizer by serving it with thin slices of toasted Italian bread; like a bruschetta.
Equipment Needed
Knife
Cutting board
Garlic mincer (optional)
Measuring cup
Measuring spoons
Sauce pan (small)
Heat resistant spoon
Shopping List
Grape tomatoes
Vidalia onion
Honey
Balsamic vinegar
Italian seasoning
Garlic
Red pepper flakes
Sea salt
More thoughts on making Tomato chutney
Make Ahead: You can make this tomato chutney recipe ahead of time and have it in the refrigerator. Having it ready to serve will help to make your weeknight dinner plans and/or entertaining activities much easier. It will keep for 3-5 days refrigerated.
Tomatoes: You can use your favorite tomatoes for this recipe. I personally make it using grape tomatoes because they are firmer and sweeter. This is a great ‘garden to table’ recipe if you grow your own tomatoes, but tomatoes can easily be purchased if you do not.
Topping it Off? Tomato chutney is delicious on many recipes, but I absolutely love it on top of burgers; it’s the perfect relish. My favorite serve is on top of my Italian Turkey Burger Recipe.
Serving as an Appetizer: You can serve this tomato chutney as an appetizer like you would serve a bruschetta. Simply toast thin slices of Italian bread or a baguette. Baste each slice of bread with a lightly with olive oil and bake them on a baking sheet until you have that perfect golden crunch.
Measurements and Nutritional Information: The nutrition per serving provided is based on specific ingredients and brands and is offered to give you an estimated value; it was measured in a 2 tablespoon serving. You can utilize Very Well Fit to add in any changes in ingredients and brands you use to give you more accurate information.
Tomato Chutney made with Honey
Ingredients
- 2 cups fresh, diced tomatoes
- ¾ cup Vidalia onion, diced
- ½ cup honey
- ¼ cup balsamic vinegar
- I tablespoon Italian seasoning
- 1 clove garlic
- Red pepper flakes
- Sea salt
Instructions
1. Finely chop or mince the garlic.
2. Rinse and dice the tomatoes.
3. Peel and dice the onion.
4. Stir the tomatoes, Vidalia onion, Italian seasoning, garlic, red pepper flakes and sea salt together.
5. Whisk the balsamic vinegar and honey together. Slowly pour the liquid mixture into the tomato mix. Stir until everything is coated with the balsamic-honey mix.
6. Pour the uncooked chutney into a sauté pan. Bring it to a boil. Lower the heat and cover the mixture until the vegetables have softened slightly. Remove the cover and continue to cook the chutney over low heat until the balsamic-honey mixture has reduced and the chutney has thickened.
7. Remove the chutney from the pan. Serve cold or warm depending on how you are serving it.
