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.
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This Easy Fresh Balsamic Tomato Chutney recipe tastes like summer in a bowl. It's perfect as an appetizer for bruschetta or as a sauce over grilled seafood or chicken.
- 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
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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.
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Serve immediately or refrigerate once cooled in an airtight container.
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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Such an easy and delicious recipe
It really is! Thank you Sonal ❤️
That is one gorgeous chutney!
Thank you, Mimi! So easy and versatile which I love!
This looks so yummy Julie! I am trying it out soon before I run out of tomatoes from my garden. 🙂
Thank you! I’m feeling the crunch before my garden gives up too. I’ve got to get those herbs dried too.
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!
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.
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!
Oh heavens Cherry Chutney would be amazing with pork! Especially balsamic! I’ll be posting that amazing sandwich soon. Thanks Dan, enjoy your weekend!
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.
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.
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!
Thank you Debra! Adventure is what I call John and my trips. That boy drags me everywhere!
Sounds like a recipe I would love – Michigan tomatoes are still available and paired with balsamic vinegar is a favorite!
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.
I can practically taste this already. Balsamic and tomatoes make life worth living :). Can’t wait to see the sandwich!
Thank you Kels! With all of our chocolate, a tomato once in a while is a good thing!
Wow! It sounds so easy and incredible!! So many things to use it for too! Wonderful recipe!
Thank you Angela! I love a condiment that isn’t high in fat or calories but is high in flavor!
I love the story of getting to the restaurant! A whale??? Very cool!
The chutney looks good 🙂
This sounds so delicious! This would be perfect for lunch today on a baguette!
Thank you Madi! It would be perfect on a baguette!
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!!
Thank you so much Vidya!
This looks and sounds delicious!!
Thank you, Michaela!
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!
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.
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.
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!
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!
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!