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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Easy Fresh Balsamic Tomato Chutney Recipe
- 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
- 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.
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!
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