Easy Homemade Tomato Chutney

Tomato chutney with onions and basil in a bowl.

5 from 1 vote

This easy homemade tomato chutney recipe with onions, garlic, and other flavoring inspirations makes a savory, oil-free, vegan, and versatile condiment.

Prep Time15

Cook Time1

Total Time1 15

Course: Condiments

Cuisine: American

Diet: Vegan

Servings:

Calories: 24kcal

Author: Denise Perrault

Ingredients

¾ cup onion finely minced, 1 small onion
3 cloves garlic minced
4 cups roma tomatoes deseeded and diced, 10 roma tomatoes
1 tablespoon stone ground mustard the grainy kind
1 teaspoon maple syrup or date paste
½ cup rice wine vinegar
¼ cup basil chopped

US Customary - Metric

Instructions

Deseed the tomatoes by cutting them in quarters and then cutting out the core. Dice the tomatoes into small pieces.
Heat a heavy-bottomed saucepan and over medium heat. Add the onions and sauté them until they become soft and slightly translucent (about 5 minutes). Stir the onions constantly. Add water a tablespoon at a time if they begin to stick.
Stir in the garlic and mix it with the onions, then add the tomatoes, mustard, maple syrup, and rice vinegar. Mix the ingredients and bring them to a slow simmer.
Cover them, and simmer until the tomatoes are reduced and the chutney is thick. This will take at least 45 minutes. Stir the chutney occasionally to test the consistency.
Once the chutney has reduced, remove it from the heat and let it cool a little before mixing in the chopped basil.
Serve warm or cool.
Store in a sealed container. Keeps for a week in the fridge.

Notes

The number of tomatoes you’ll need to make 4 cups of deseeded and diced depends on the size and type of tomatoes. 10 good-sized Roma tomatoes are a good starting point. You can always adjust the rest of the ingredients once the tomatoes are prepped.
This recipe makes about 2 cups of chutney, depending on how much you reduce the tomatoes.
If you want a smoother chutney, remove part or all the reduced tomatoes and puree it in a food processor or blender. Do this before or after you mix in the basil.
You can use canned cherry tomatoes for this recipe. Drain them first so the chutney isn’t too watery.

Nutrition