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Home » Recipes » Easy Fresh Balsamic Tomato Chutney Recipe

Easy Fresh Balsamic Tomato Chutney Recipe

August 18, 2019 Updated: June 24, 2020 By Julie Menghini 45 Comments

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Two photo collage for pinterest with the title running through the middle. The top photo is a top down photo of a small jar with a jute string tied around it filled with tomato chutney over a wooden cutting board. The bottom photo is a side shot of the jar of tomato chutney with a wooden spoon filled with tomato chutney beside it.

Fresh Balsamic Tomato Chutney tastes like Mother Nature made it herself. It makes a delicious Bruschetta or a condiment over fish, chicken, burgers & brats.

THIS POST HAS BEEN UPGRADED FROM 9/14/17 TO IMPROVE READER EXPERIENCE.

Top view of a jar of tomato onion chutney with a hemp string tied around it sitting on top of a wooden board.

Fresh Balsamic Tomato Chutney is a great way to use fresh tomatoes. This recipe only uses 6 ingredients and is delicious loaded on a burger, grilled brats, or scooped with your favorite veggies.

Every once in awhile John and I’ll try a dish that has us thinking “Oh my gosh, we’ve got to make this”. We recently had a Balsamic Tomato Chutney that fell into that category.

On vacation, we drove from Pacific Grove California down the 17-mile highway. We were told about a great restaurant on the Big Sur called Nepenthe that we just had to try.

Some of the bridges were out due to a landslide, so we would have to drive, shuttle, and hike to get there but were told it was a doable hike and worth it. We exercise regularly so we were up for the adventure.

Close up side view of a wooden spoon filled with tomato onion chutney on a wooden board next to 2 jars filled with tomato chutney.

Well, the hike was like scaling a mountain. Killer folks a real killer! The hike was on a dirt path which I was totally prepared for in my white capris pants and gigantic bag which John ended up carrying.

I may have done a little (a lot) of whining too. What kept me going was thinking we were almost there. That and my competitive desire not to be passed.

A wooden spoon filled with tomato chutney sits beside two jars filled with the tomato chutney on a wooden cutting board. The title \"Balsamic Tomato Chutney\" runs across the top of the photo.

Once we’d arrived I was revived with an amazing margarita. Our waiter said their Shrimp BLT was the best he’d ever had.

You never know how someone else’s “best” compares to yours but we gave it a try.

It was the best sandwich we’ve ever had. In our opinion, what made it so amazing was a Balsamic Tomato Chutney and knew that it would be one of the first things that we tried to recreate once we got home.

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When we got home, we had several beautiful tomatoes ready for picking, and knew it was a sign…to get busy in the kitchen.

I can’t even tell you how amazing this Tomato Chutney is. Balsamic infuses fresh tomatoes and onion mixed with fresh herbs. It’s as sweet and flavorful as if Mother Nature made it herself.

Once the Balsamic Tomato Chutney was made, making the most Amazing Shrimp BLT Sandwich recipe followed. You guys, this combination is a culinary work of art, I promise!

Jar of diced tomatoes and onions in a small jar with a wooden spoon in it. A blue napkin, tomato and onion sits behind it.

What is Chutney?

The India subcontinent is credited for chutney as a way to preserve fresh fruits and vegetables.

Chutneys could either be dried or pickled and were rarely sweet. They were often used as a condiment like a jam which is what we’ve done with this easy tomato chutney recipe. According to The Virginia Chutney Company, they’re a savory jam.

What’s the difference between Jam and Chutney?

Jams are usually cooked down and preserved with sugar and pectin. Chutneys are chopped. They can contain a mixture of vinegar and sugar and a combination of fruits, vegetables, herbs, and spices.

Commercial versions of chutneys can really blur the lines of Jams, Chutneys, Relish, and Pickling. Unfortunately, commercial versions often taste like vinegar and sugar. If you think you don’t like chutney, try this Tomato Chutney Easy Recipe!

Top view looking into 2 jars of diced tomato onion chutney with a fresh onion and tomato sitting behind it.

The best tomatoes for fresh tomato chutney are any fresh tomato you can get your hands on and the variety that you enjoy.

This Tomato Chutney recipe contains only 6 ingredients and is so much more healthy than commercial versions. It tastes so fresh and compliments anything you use it with.

Uses for Tomato Chutney

  • Condiment on an Amazing Shrimp BLT sandwich!
  • Topped over scrambled eggs
  • As a relish over grilled swordfish, or seafood.
  • Served as a Bruschetta
  • Piled on a hot dog or on top of a burger
  • Mixed into a fresh vegetable or pasta salad

You can freeze or can Fresh Balsamic Tomato Chutney so you can enjoy it when those beautiful tomatoes are gone for the season.

Items you may need to make Tomato Chutney:

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  • 4 oz Mason Jars – I love these little jars. They make a great jam size and the perfect size gift jar. They’re also perfect for organizing items like paperclips in my office.
  • Saute Pan – I prefer the stainless steel pans. I love how this pan has a flat bottom so more food can sit on it directly. I also like the glass lids so I can see how it’s cooking.

Time Saving Tip: This recipe can easily be made in a food processor. Process each ingredient separately and combine them in a bowl to prevent over chopping on any ingredient.

Don’t forget to pin this delicious recipe to your favorite board!

Two photo collage for pinterest with the title running through the middle. The top photo is a top down photo of a small jar with a jute string tied around it filled with tomato chutney over a wooden cutting board. The bottom photo is a side shot of the jar of tomato chutney with a wooden spoon filled with tomato chutney beside it.

Other great tomato recipes!

  • Italian Tomato Mozzarella Salad Recipe
  • Tomato Sandwich with Avocado Pesto
  • Savory Tomato Galette
  • Cucumber & Tomato Salad with Yogurt Dressing

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I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

Close up side view of a small jar with a jute string around it filled with Balsamic Tomato Chutney. A wooden spoon filled with chutney sits beside it on a wooden cutting board. The title runs across the top left of the photo.
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4.91 from 10 votes

Easy Fresh Balsamic Tomato Chutney Recipe

Fresh Balsamic Tomato Chutney tastes like Mother Nature made it herself. It makes a delicious Bruschetta or a condiment over fish, chicken, burgers & brats.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 8 servings
Author Julie Menghini

Ingredients

  • 4 cups tomatoes diced
  • 1 yellow onion diced (2 cups)
  • 2 tbsp brown sugar
  • 1/2 cup balsamic vinegar
  • 1 tsp kosher salt
  • 1 tbsp 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.

Notes

Time Saving Tip: This recipe can easily be made in a food processor. Process each ingredient separately and combine them in a bowl to prevent over chopping on any ingredient.
This recipe can be canned or frozen in an air-tight container.

Nutrition

Calories: 48kcal | Carbohydrates: 6g | Fat: 1g | Sodium: 298mg | Potassium: 214mg | Fiber: 1g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 11.2mg | Calcium: 15mg | Iron: 0.3mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

UPDATE: If you are in the Big Sur area, the road has been fixed! Unfortunately, they’ve changed their shrimp BLT recipe, so I guess our Tomato Chutney recipe is now the best!

What is the best dish you’ve ever had while traveling and where did you enjoy it? Please share in the comments below! You are my inspiration!

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Comments

  1. Andrew Farrow says

    August 31, 2020 at 7:54 am

    too much sugar for my tastebuds . dialling it out with mustard powder. overall an excellent base . thank you for sharing x

    Reply
    • Julie Menghini says

      August 31, 2020 at 10:01 am

      Hi Andrew! Thank you for your input. Any of our fruit and vegetable recipes can be adjusted to your liking. I appreciate your sharing!

      Reply
  2. Lisa says

    August 19, 2020 at 6:40 am

    Have you personally frozen this recipe or are you assuming it freezes well?
    Thank you

    Reply
    • Julie Menghini says

      August 19, 2020 at 9:32 am

      Yes, this freezes well. I put it in small containers and then slip them into a freezer bag so I can just pull out what I need.

      Reply
      • Lisa says

        August 21, 2020 at 6:59 am

        Would you ever consider doing a wax sealing in a jar???

        Reply
        • Julie Menghini says

          August 25, 2020 at 11:14 am

          Lisa. I’ve moved away from doing and believe that this method is no longer recommended because getting a complete seal isn’t guaranteed. I tend to freeze more because I have the space but if canning would use the pressure seal method. I found this site that might be helpful? https://pickyourown.org/allaboutcanning.htm

          Reply
  3. Rosemarie Chauvin says

    July 26, 2019 at 11:54 pm

    This looks delicious! Any idea if this recipe is ideal for canning.?
    Thanks!

    Reply
    • Julie Menghini says

      July 27, 2019 at 7:48 am

      You can totally can this recipe Rosemarie! Enjoying it after the tomatoes are long gone sounds heavenly!

      Reply
  4. Corie says

    May 30, 2019 at 5:13 pm

    Wow 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!

    Reply
    • Julie Menghini says

      May 30, 2019 at 10:26 pm

      Thank you so much, Corie! I’m so glad that you enjoyed this recipe and I really appreciate your positive comment and rating!

      Reply
  5. Yianna says

    April 18, 2019 at 7:57 am

    I 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!

    Reply
    • Julie Menghini says

      April 20, 2019 at 8:04 am

      Thank you so much, Yinna for letting me know! What are you serving on or with? I love getting inspiration form you!

      Reply
  6. Andi says

    November 28, 2018 at 8:59 pm

    Hi! 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!

    Reply
    • Julie Menghini says

      November 29, 2018 at 9:58 am

      Thank 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!

      Reply
  7. Gwendolen says

    September 21, 2018 at 11:39 am

    Was 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.

    Reply
    • Julie Menghini says

      September 26, 2018 at 9:07 am

      Hi 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!

      Reply
  8. Jennifer A Stewart says

    September 18, 2017 at 2:49 pm

    This 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!

    Reply
    • Julie Menghini says

      September 19, 2017 at 7:57 am

      Thank 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.

      Reply
  9. Michaela Kenkel says

    September 18, 2017 at 8:25 am

    This looks and sounds delicious!!

    Reply
    • Julie Menghini says

      September 19, 2017 at 7:59 am

      Thank you, Michaela!

      Reply
  10. Vidya Narayan says

    September 17, 2017 at 12:53 pm

    Loved 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!!

    Reply
    • Julie Menghini says

      September 18, 2017 at 7:10 am

      Thank you so much Vidya!

      Reply
  11. Madi says

    September 17, 2017 at 9:48 am

    This sounds so delicious! This would be perfect for lunch today on a baguette!

    Reply
    • Julie Menghini says

      September 17, 2017 at 10:42 am

      Thank you Madi! It would be perfect on a baguette!

      Reply
  12. Elaine @ foodbod says

    September 17, 2017 at 3:23 am

    I love the story of getting to the restaurant! A whale??? Very cool!
    The chutney looks good 🙂

    Reply
  13. Angela says

    September 15, 2017 at 12:36 pm

    Wow! It sounds so easy and incredible!! So many things to use it for too! Wonderful recipe!

    Reply
    • Julie Menghini says

      September 17, 2017 at 10:41 am

      Thank you Angela! I love a condiment that isn’t high in fat or calories but is high in flavor!

      Reply
  14. Kelsie | the itsy-bitsy kitchen says

    September 15, 2017 at 10:32 am

    I can practically taste this already. Balsamic and tomatoes make life worth living :). Can’t wait to see the sandwich!

    Reply
    • Julie Menghini says

      September 17, 2017 at 10:40 am

      Thank you Kels! With all of our chocolate, a tomato once in a while is a good thing!

      Reply
  15. Judith Graber says

    September 15, 2017 at 8:56 am

    Sounds like a recipe I would love – Michigan tomatoes are still available and paired with balsamic vinegar is a favorite!

    Reply
    • Julie Menghini says

      September 15, 2017 at 9:03 am

      Thank 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.

      Reply
  16. Debra C. says

    September 14, 2017 at 10:44 pm

    Oh 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!

    Reply
    • Julie Menghini says

      September 15, 2017 at 9:02 am

      Thank you Debra! Adventure is what I call John and my trips. That boy drags me everywhere!

      Reply
  17. Sandra Shaffer says

    September 14, 2017 at 10:36 pm

    Wonderful 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.

    Reply
    • Julie Menghini says

      September 15, 2017 at 9:00 am

      Thank 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.

      Reply
  18. Dan from Platter Talk says

    September 14, 2017 at 9:51 pm

    Ironically, 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!

    Reply
    • Julie Menghini says

      September 15, 2017 at 8:59 am

      Oh heavens Cherry Chutney would be amazing with pork! Especially balsamic! I’ll be posting that amazing sandwich soon. Thanks Dan, enjoy your weekend!

      Reply
  19. Hadia says

    September 14, 2017 at 4:22 pm

    Will 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!

    Reply
    • Julie Menghini says

      September 15, 2017 at 8:57 am

      Thank 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.

      Reply
  20. Mar says

    September 14, 2017 at 3:33 pm

    This looks so yummy Julie! I am trying it out soon before I run out of tomatoes from my garden. 🙂

    Reply
    • Julie Menghini says

      September 15, 2017 at 8:56 am

      Thank you! I’m feeling the crunch before my garden gives up too. I’ve got to get those herbs dried too.

      Reply
  21. Mimi says

    September 14, 2017 at 1:40 pm

    That is one gorgeous chutney!

    Reply
    • Julie Menghini says

      September 15, 2017 at 8:55 am

      Thank you, Mimi! So easy and versatile which I love!

      Reply
  22. Sonal Gupta says

    September 14, 2017 at 8:35 am

    Such an easy and delicious recipe

    Reply
    • Julie Menghini says

      September 15, 2017 at 8:54 am

      It really is! Thank you Sonal ❤️

      Reply

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