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.
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.
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.
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.
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!
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!
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!
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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Easy Fresh Balsamic Tomato Chutney Recipe
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
Nutrition
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!
If you’re still looking for great recipes to share with friends, here are a couple of my favorites!
Andrew Farrow says
too much sugar for my tastebuds . dialling it out with mustard powder. overall an excellent base . thank you for sharing x
Julie Menghini says
Hi Andrew! Thank you for your input. Any of our fruit and vegetable recipes can be adjusted to your liking. I appreciate your sharing!
Lisa says
Have you personally frozen this recipe or are you assuming it freezes well?
Thank you
Julie Menghini says
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.
Lisa says
Would you ever consider doing a wax sealing in a jar???
Julie Menghini says
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
Rosemarie Chauvin says
This looks delicious! Any idea if this recipe is ideal for canning.?
Thanks!
Julie Menghini says
You can totally can this recipe Rosemarie! Enjoying it after the tomatoes are long gone sounds heavenly!
Corie says
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!
Julie Menghini says
Thank you so much, Corie! I’m so glad that you enjoyed this recipe and I really appreciate your positive comment and rating!
Yianna says
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!
Julie Menghini says
Thank you so much, Yinna for letting me know! What are you serving on or with? I love getting inspiration form you!
Andi says
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!
Julie Menghini says
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!
Gwendolen says
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.
Julie Menghini says
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!
Jennifer A Stewart says
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!
Julie Menghini says
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.
Michaela Kenkel says
This looks and sounds delicious!!
Julie Menghini says
Thank you, Michaela!
Vidya Narayan says
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!!
Julie Menghini says
Thank you so much Vidya!
Madi says
This sounds so delicious! This would be perfect for lunch today on a baguette!
Julie Menghini says
Thank you Madi! It would be perfect on a baguette!
Elaine @ foodbod says
I love the story of getting to the restaurant! A whale??? Very cool!
The chutney looks good 🙂
Angela says
Wow! It sounds so easy and incredible!! So many things to use it for too! Wonderful recipe!
Julie Menghini says
Thank 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
I can practically taste this already. Balsamic and tomatoes make life worth living :). Can’t wait to see the sandwich!
Julie Menghini says
Thank you Kels! With all of our chocolate, a tomato once in a while is a good thing!
Judith Graber says
Sounds like a recipe I would love – Michigan tomatoes are still available and paired with balsamic vinegar is a favorite!
Julie Menghini says
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.
Debra C. says
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!
Julie Menghini says
Thank you Debra! Adventure is what I call John and my trips. That boy drags me everywhere!
Sandra Shaffer says
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.
Julie Menghini says
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.
Dan from Platter Talk says
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!
Julie Menghini says
Oh 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
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!
Julie Menghini says
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.
Mar says
This looks so yummy Julie! I am trying it out soon before I run out of tomatoes from my garden. 🙂
Julie Menghini says
Thank you! I’m feeling the crunch before my garden gives up too. I’ve got to get those herbs dried too.
Mimi says
That is one gorgeous chutney!
Julie Menghini says
Thank you, Mimi! So easy and versatile which I love!
Sonal Gupta says
Such an easy and delicious recipe
Julie Menghini says
It really is! Thank you Sonal ❤️