Quick Fresh Tomato Chutney Recipe

Fresh tomato chutney

The Spruce Eats / Preethi Venkatram

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Yield: 3/4 cup
Nutrition Facts (per serving)
32 Calories
0g Fat
7g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 32
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 1g
Vitamin C 13mg 64%
Calcium 15mg 1%
Iron 0mg 2%
Potassium 237mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy fresh tomato chutney mixture makes an excellent ketchup alternative for topping your burgers, meatloaf, or hot dogs. The flavors are more interesting than your standard ketchup, which makes it incredibly versatile, in addition to being delicious. If you've never made chutney before, it's a type of condiment that originates in India, and it's typically made from fruits, vegetables, and/or herbs, with some vinegar, spices, and sugar. It's usually by definition gluten-free, and it's also often spicy or savory—or both.

The tomato chutney recipe is a lightly sweetened and spiced mixture with great flavor and a chunky texture. You can make a chutney out of anything, whether it's tomatoes or rhubarb or even nectarines, but this one uses the freshest tomatoes you can find. Consider making this savory tomato chutney if you're looking for a fabulous way to use any extra fresh tomatoes you might have lying around—especially while they are in season.


Click Play to See This Quick Fresh Tomato Chutney Recipe Come Together

"This chutney is very easy and quick to make and you probably already have all the ingredients in your pantry. Perfect as a topping to have on the bbq table. Chili flakes also would work great with this mix of spices." —Tara Omidvar

Quick Fresh Tomato Chutney
A Note From Our Recipe Tester


  • 3 large tomatoes, peeled, seeded, and diced

  • 3 tablespoons finely chopped onion

  • 2 tablespoons cider vinegar

  • 1 1/2 tablespoons dark, or light brown sugar

  • 1/4 teaspoon freshly ground black pepper

  • Dash ground cinnamon

  • Dash ground allspice

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make tomato chutney

    The Spruce Eats / Preethi Venkatram

  2. In a small saucepan, combine tomatoes, onion, vinegar, brown sugar, pepper, cinnamon, and allspice. Place saucepan over medium-low heat.

    A sauce pan with tomatoes, onion, vinegar, brown sugar, pepper, cinnamon, and allspice

    The Spruce Eats / Preethi Venkatram

  3. Cook, uncovered, stirring frequently until thickened, 10 to 15 minutes.

    Tomato chutney cooking down in a sauce pan

    The Spruce Eats / Preethi Venkatram

  4. Transfer to a canning jar or container. Cover and refrigerate for up to two weeks.

    A jar of tomato chutney

    The Spruce Eats / Preethi Venkatram


  • Serve the chutney as a topping for meatloaf or burgers, or use it as a condiment to serve along with a family meal. It's delicious with beans, pork, and steaks.
  • If the chutney is too runny, simply cook it down a little bit more to evaporate some of the liquid.


  • Feel free to add a chopped pepper (bell pepper or red chile pepper) into the mix for a different taste.
  • Use cumin seeds or cardamom pods, crushed in a skillet so they become aromatic.

How to store and freeze quick tomato chutney

This chutney will keep in the refrigerator in an airtight covered container for up to two weeks. For longer storage, keep the chutney in the freezer in an airtight container for up to a year. You can defrost it in the fridge and use it once it's thawed.

What's the difference between tomato chutney and tomato relish?

Chutneys and relishes are both thought of as condiments, but they are different. Tomato chutney is thicker and chunkier, whereas tomato relish is usually thinner. The taste of a tomato relish is more vinegary, too. Chutney is usually softer in texture and is cooked longer, but the veggies in a relish still have some crispy crunch to them.