This Easy Fresh Balsamic Tomato Chutney recipe tastes like Summer in a bowl. It’s perfect as an appetizer or as a sauce over grilled seafood or chicken.
Every once in a while John and I will try a dish that has us thinking “Oh my gosh, we’ve got to make this”. We recently had a Balsamic Tomato Chutney that had us thinking just that!
During a recent vacation, we drove from Pacific Grove California down the 17-mile highway. We were told about a great restaurant called Nepenthe by Big Sur. However, because some bridges were out due to a landslide, we would have to drive, shuttle and hike to get there. We were game, and since we exercise regularly, were up for the adventure.
Well, the hike was practically scaling a mountain. Killer folks a real killer! What kept me going was thinking we were almost there. That and my competitive desire not to be passed. Once we arrived and I was revived with an amazing margarita, we had an amazing view of the water and even saw a whale which was exciting. Our waiter gave us their specials and said that this sandwich (coming soon) was the best he’d ever had.
I never know what someone else’s “best” compares to ours but we gave it a try. Folks, it was the best sandwich we’ve ever had. Part of what made it so amazing was a Balsamic Tomato Chutney. I just knew that it would be one of the first things that I tried to recreate once we got home. Upon arriving home, we had several beautiful tomatoes ready for picking, and I knew it was a sign…to get busy in the kitchen.
I can’t even tell you how amazing this chutney is. The Balsamic infuses those tomatoes and in my recipe fresh onions until they are just as sweet as if mother nature made it herself. This Balsamic Tomato Chutney would be amazing as a bruschetta or served over grilled seafood or chicken. In our case, a part of an amazing sandwich. I know…coming soon.
Don’t have time to make it now? Pin it for later!
Easy Fresh Balsamic Tomato Chutney Recipe
Ingredients
- 4 cups tomatoes diced
- 1 yellow onion diced (2 cups)
- 2 tbs brown sugar
- 1/2 cup balsamic vinegar
- 1 tsp kosher salt
- 1 tbs extra-virgin olive oil
Instructions
- In a skillet over medium heat drizzle 1 tablespoon of extra-virgin olive oil. Add remaining ingredients. Keep at a low boil until liquid evaporates and balsamic thickens approximately 20-30 minutes.
- Serve immediately or refrigerate once cooled in an airtight container.
Nutrition
If you are in the Big Sur area, don’t let the hike detour you! We learned that there is a way to come in by car or electric bike!
If you’re still looking for great recipes to share with friends, here are a couple of my favorites!
Fresh Sweet Basil Pesto Recipe
Homemade Lemon Ricotta with Honey
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Corie says
May 30, 2019 at 5:13 pmWow this was SO good! Made this today and wanted a little something more so I added some thyme and it was excellent. Simple and delicious… I will be making this all summer!
Charcuterie boards, sandwiches, wraps, dressings, salmon, rice bowls… the possibilities to use this are endless!
Thanks!
Julie Menghini says
May 30, 2019 at 10:26 pmThank you so much, Corie! I’m so glad that you enjoyed this recipe and I really appreciate your positive comment and rating!
Yianna says
April 18, 2019 at 7:57 amI made this last night as my first ever attempt at chutney and it was so simple and delicious! I loved it. I will be making more tonight to give to family this weekend. Thank you for sharing!
Julie Menghini says
April 20, 2019 at 8:04 amThank you so much, Yinna for letting me know! What are you serving on or with? I love getting inspiration form you!
Andi says
November 28, 2018 at 8:59 pmHi! I’m dreaming about the tomato relish they served at Vivace’s in my hometown of downtown Omaha-I hope you tried it while they were open and am excited to try this BC it sounds exactly like it! Either way, I could swim in tomato chutneys and Nepenthe is amazing!
Thank you for your recipe-I’m definitely subscribing for more!
Julie Menghini says
November 29, 2018 at 9:58 amThank you, Andi for making my day! I love having a fellow Omaha foodie and can’t believe that you’ve been to Nepenthe! You definitely know how to roll and I welcome you to Hostess At Heart! I hope you’ll stop by and tell me how your Chutney comes out. I made it specifically for https://hostessatheart.com/most-amazing-shrimp-blt-sandwich-recipe/ which is AMAZING!
Gwendolen says
September 21, 2018 at 11:39 amWas wondering if you have canned or frozen this recipe yet? I have 12 cups of cherry tomatoes from my garden and want to be able to savor this in wintertime.
Julie Menghini says
September 26, 2018 at 9:07 amHi Gwendolen! I haven’t frozen it but I do freeze pico and salsa and it comes out perfectly when I thaw it. I don’t see any reason why you can’t freeze it for winter and using your own cherry tomatoes would be delicious! Thank you for contacting me!
Jennifer A Stewart says
September 18, 2017 at 2:49 pmThis looks so yummy Julie! I can’t wait to make some and keep it on hand for all sorts of dishes! Crostini, chicken, and even some pasta!
Julie Menghini says
September 19, 2017 at 7:57 amThank you, Jennifer! It is really good and wish I was a canner to stock up on the stuff. I do freeze salsa though so may give that a try.
Michaela Kenkel says
September 18, 2017 at 8:25 amThis looks and sounds delicious!!
Julie Menghini says
September 19, 2017 at 7:59 amThank you, Michaela!
Vidya Narayan says
September 17, 2017 at 12:53 pmLoved the recipe & the clicks. I love chunky spreads or chutneys .. Now, all i need is a nice crisp toast & I could slather a big spoonful of this chutney over it & happily gorge!!
Julie Menghini says
September 18, 2017 at 7:10 amThank you so much Vidya!
Madi says
September 17, 2017 at 9:48 amThis sounds so delicious! This would be perfect for lunch today on a baguette!
Julie Menghini says
September 17, 2017 at 10:42 amThank you Madi! It would be perfect on a baguette!
Elaine @ foodbod says
September 17, 2017 at 3:23 amI love the story of getting to the restaurant! A whale??? Very cool!
The chutney looks good 🙂
Angela says
September 15, 2017 at 12:36 pmWow! It sounds so easy and incredible!! So many things to use it for too! Wonderful recipe!
Julie Menghini says
September 17, 2017 at 10:41 amThank you Angela! I love a condiment that isn’t high in fat or calories but is high in flavor!
Kelsie | the itsy-bitsy kitchen says
September 15, 2017 at 10:32 amI can practically taste this already. Balsamic and tomatoes make life worth living :). Can’t wait to see the sandwich!
Julie Menghini says
September 17, 2017 at 10:40 amThank you Kels! With all of our chocolate, a tomato once in a while is a good thing!
Judith Graber says
September 15, 2017 at 8:56 amSounds like a recipe I would love – Michigan tomatoes are still available and paired with balsamic vinegar is a favorite!
Julie Menghini says
September 15, 2017 at 9:03 amThank you Judi! Michigan has some of the best produce and food. I just loved this combo. I make Caprese all the time but sure enjoyed this one too.
Debra C. says
September 14, 2017 at 10:44 pmOh this looks amazing! What a delicious condiment, I can’t wait to see that sandwich recipe! Your hiking adventure sounds like a blast too, that sounds like it would be right up our alley! Dan and I are always up for a fun adventure!
Julie Menghini says
September 15, 2017 at 9:02 amThank you Debra! Adventure is what I call John and my trips. That boy drags me everywhere!
Sandra Shaffer says
September 14, 2017 at 10:36 pmWonderful chutney and super fresh! I would love this by the spoonful! Guess where I live? Pacific Grove, CA! What a small world we live in. You explored some of the best areas and lucky since the road to Big Sur has had major damage that has been in repair mode.
Julie Menghini says
September 15, 2017 at 9:00 amThank you! I wish I would have known that Sandra! I would have given you a shout out! Such a beautiful area. If you haven’t been to that restaurant you’ve got to check it out.
Dan from Platter Talk says
September 14, 2017 at 9:51 pmIronically, I used a balsamic (cherry) chutney tonight, while drudging some pork. Your post highlights the versatility of this concept but with summer fresh tomatoes and I love the idea. The sandwich you had sounds amazing and lucky for all of us you recreated this critical component. Thanks for sharing this delicious idea!
Julie Menghini says
September 15, 2017 at 8:59 amOh heavens Cherry Chutney would be amazing with pork! Especially balsamic! I’ll be posting that amazing sandwich soon. Thanks Dan, enjoy your weekend!
Hadia says
September 14, 2017 at 4:22 pmWill definitely be making your EASY FRESH BALSAMIC TOMATO CHUTNEY, Julie! I have a question , do we need to cover the skillet while cooking? Thank you for sharing, Julie!
Julie Menghini says
September 15, 2017 at 8:57 amThank you Hadia! Don’t cover the skillet so the juice evaporates. Also, keep it at a medium boil not a low simmer. I’ll update the recipe to reflect that. Thank you for your question. I know other readers will wonder the same thing.
Mar says
September 14, 2017 at 3:33 pmThis looks so yummy Julie! I am trying it out soon before I run out of tomatoes from my garden. 🙂
Julie Menghini says
September 15, 2017 at 8:56 amThank you! I’m feeling the crunch before my garden gives up too. I’ve got to get those herbs dried too.
Mimi says
September 14, 2017 at 1:40 pmThat is one gorgeous chutney!
Julie Menghini says
September 15, 2017 at 8:55 amThank you, Mimi! So easy and versatile which I love!
Sonal Gupta says
September 14, 2017 at 8:35 amSuch an easy and delicious recipe
Julie Menghini says
September 15, 2017 at 8:54 amIt really is! Thank you Sonal ❤️