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Cherry tomato chutney

Cherry Tomato Chutney

  • Author: She's Almost Always Hungry
  • Total Time: 1 hour, 45 minutes
  • Yield: 16 1x


This sweet and tangy condiment is a great way to use up overripe tomatoes. It makes a delicious accompaniment on a cheese board or as a spread on a sandwich.



1 1/4 pounds very ripe cherry tomatoes, cut into chunks

1/2 medium red onion, chopped

2 tablespoons cider vinegar

5 tablespoons brown sugar (light or dark)

1 tablespoon raisins

2 cloves garlic, minced

3/4” piece ginger, grated

1/4 teaspoon mustard seeds, crushed

Seeds from 3 cardamom pods, crushed (or about 1/31/2 teaspoon ground cardamom)

Half fresh red chili, chopped, optional


Put all the ingredients in a heavy-bottomed pot.

Bring to a boil then reduce heat to medium low. Cook gently for 1-1½ hours, stirring regularly to keep the mixture from sticking to the bottom of the pot.

Cook until the mixture is jammy and drawing a spoon through the mixture leaves a trail. Remove from heat.

Optional step: use an immersion blender to break down any large bits. The chutney should still be chunky, not a puree.

The chutney will thicken as it cools. Once cool, place in an air-tight jar and store in the refrigerator where it will keep for up to a month.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 30 minutes
  • Category: Condiments
  • Cuisine: American


  • Serving Size: 2 tablespoons
  • Calories: 28.14
  • Sugar: 4.83 g.
  • Sodium: 3.66 mg.
  • Fat: 0.13 g.
  • Saturated Fat: 0
  • Carbohydrates: 6.73 g.
  • Fiber: 0.71 g.
  • Protein: 0.48 g.
  • Cholesterol: 0

Keywords: cherry tomatoes, cider vinegar, brown sugar