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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.

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.

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.

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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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Recipe Rating




Kiera

Sunday 1st of August 2021

Hi,

Awesome recipe and so easy thank you!

Just wondering if there is something I can add to make it less sweet ?

Many thanks :)

Julie Menghini

Monday 2nd of August 2021

You can cut the brown sugar to 1 teaspoon Kiera but I wouldn't totally leave it out since you want something to balance out the acidity of the tomatoes and balsamic. Thank you for stopping by!

Andrew Farrow

Monday 31st of August 2020

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

Julie Menghini

Monday 31st of August 2020

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

Wednesday 19th of August 2020

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

Julie Menghini

Wednesday 19th of August 2020

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.

Rosemarie Chauvin

Friday 26th of July 2019

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

Julie Menghini

Saturday 27th of July 2019

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

Corie

Thursday 30th of May 2019

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

Thursday 30th of May 2019

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