Vibrant Spicy Tomato and Bell Pepper Chutney Recipe
Make this spicy tomato chutney recipe for your cheese board or next Indian meal using fresh tomatoes, bell peppers, jalapeños, and lots of spices. If you have a surplus of tomatoes at the end of the summer, this is a great way to use them.
This tomato chutney is wonderful to have on hand, because you can use it to compliment so many dishes, like biryani, grilled steak, or as a spread for pork burgers. A homemade tomato chutney can even turn a log of goat cheese into a guest-worthy appetizer. And don’t forget all the Indian dishes like curries, dosas and idlis.
You could even try mixing it with some yogurt or cream cheese for a quick dip, or include it in a marinade—the possibilities for this tomato chutney are endless!
Here’s Why You’ll Love This Spicy Tomato Chutney Recipe
- Spicy, a bit tangy, & not overly sweet like other chutney recipes
- A great way to use up a glut of tomatoes
- A heady combination of spices
- Lovely texture of soft, sticky tomatoes and tender bell peppers
- Excellent hostess gift
- Extremely versatile and can be used on many dishes
- So good on grilled pork chops or grilled sausages
Grab These Ingredients:
- Spices: Bay leaf and fennel seeds plus Indian spices like cardamom pods combine to add body and complexity without overwhelming the tomatoes. These whole spices are strained out before being added to the tomatoes.
- White wine vinegar + white wine: Adds nice light acidity that reduces to a viscous syrup. You could also use red wine vinegar or apple cider vinegar.
- Sugar: Balances out the vinegar and wine for a sweet and sour finish. I use granulated sugar, brown sugar would add more of a buttery flavor.
- Olive oil: For sautéing the vegetables to create a bit of caramelization.
- Onions, ginger, jalapeños, garlic: These aromatics provide a solid base of flavor for the tomatoes to stand on.
- Fresh tomatoes: This is the main ingredient in this simple tomato chutney. You can reserve this recipe for tomatoes that are a left on the vine or ones that need to get used up. There’s so much flavor, it will cover up any not-so-great tomatoes. I’ve made this with Roma tomatoes, cherry tomatoes, plum tomatoes, and heirloom tomatoes. I don’t peel the tomatoes first but you can if you’d like.
- Ground mustard & cayenne red chili powder: These ground spices are added towards the end to add a final layer of flavor.
- Red Bell Peppers: Chop the peppers and sauté them separately in more olive oil then stir into the chutney to give it a bit of texture.
The jalapeños and cayenne add a nice mellow heat to the chutney. Remove the jalapeño seeds if you’d like it less spicy. Same story with my grilled Thai steak salad.
Just 3 Steps to Make This Tomato Chutney
This spicy sweet chutney slowly simmers on the stove in three phases. See recipe card for detailed instructions.
- Combine spices, vinegar, wine, and sugar in a saucepan and bring to a gentle simmer over medium heat to create a spiced syrup. Strain.
- Sauté the onions, garlic, and jalapeños until tender then add the chopped tomatoes and syrup. Simmer over low heat until thickened then stir in cayenne and ground mustard.
- Lastly, sauté the bell peppers in a separate sauté pan over high heat until tender then stir into the sweet spicy tomato chutney. Season with salt to taste. Serve warm, room temperature or cold.
Smooth vs. Chunky
I like to have some texture in my chutney but you can blend it after cooking for a smoother consistency.
Here’s a photo comparing the two consistencies:
Once the chutney is finished cooking, carefully transfer the mixture to a blender or food processor.
Pulse until smooth, or leave some texture if you prefer.
The first time you make it try it chunkier, then blend it the next time and see which one you like best.
Uses For Spicy Chutney
Tomato chutney, with its sweet and tangy flavor profile, can be paired with a wide variety of dishes. Here are some delicious options:
Indian Cuisine:
- Curries: Serve as a condiment alongside any Indian food like curry, offering a contrasting sweet and tangy flavor to the savory dish.
- Rice dishes: Mix a spoonful into plain rice or biryani for a burst of flavor.
- Dosas and Idlis: Tangy chutney is a classic accompaniment to these South Indian staples.
- Pakoras and Samosas: One of the most common ways to use it is as a dipping sauce for these fried Indian snacks.
- Naan, paratha and roti: The best thing in the world is a thin layer of chutney on Indian flatbread before adding other toppings or fillings.
Beyond Indian Cuisine:
- Grilled meats: Serve as a glaze or dipping sauce for chicken, fish, or pork.
- Sandwiches and wraps: Add a layer of onion tomato chutney for an extra zing.
- Cheese platters: Pair it with a variety of cheeses, especially sharp cheddar or creamy brie.
- Burgers: Use it as a condiment in place of tomato ketchup or mustard.
- Eggs: Top scrambled eggs or omelets with a dollop of tomato chutney.
- Salads: Whisk in a teaspoon or two into a vinaigrette for a unique dressing.
Creative uses:
- Mix with cream cheese or yogurt: Creates a delicious dip for chips or veggies.
- Add to marinades: Give your meats an extra kick.
- Stir into soups and stews: For an extra depth of flavor add a tablespoon to each bowl.
- Use as a pizza topping: Adds sweetness and tang to your favorite pizza.
Remember: Tomato chutney’s versatility means you can experiment and discover your own favorite pairings!
How long will this tomato chutney last?
When stored properly in an airtight container (like in Mason jars) in the refrigerator, this tomato chutney should last for up to a month. Make sure to use a clean spoon each time you serve it to avoid contamination. If you notice any signs of spoilage, such as mold or an off odor, discard the chutney immediately.
For longer storage, you can also consider freezing the chutney. Portion it into freezer-safe containers or bags and freeze for 3-6 months. Thaw overnight in the refrigerator before using.
I can’t wait for you to try this Spicy Tomato Chutney Recipe! It’s the perfect recipe to use ripe tomatoes from your garden or farmer’s market. Enjoy it as often as you can during the peak summer season!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @katesbestrecipes on Instagram. I LOVE seeing what you make! xoxo, Kate
Vibrant Spicy Tomato and Bell Pepper Chutney Recipe
Equipment
Ingredients
- 1 cup white wine vinegar
- 1 cup white wine
- 1 cup water
- 1/2 cup granulated sugar
- 3 cardamom pods
- 1 bay leaf
- 1/4 teaspoon fennel seeds
- 2 tablespoons olive oil, divided
- 2 tablespoons minced white onion
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced jalapeños, seeds optional
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt, plus more for seasoning
- 4 cups diced tomatoes, about 3-4 medium tomatoes
- 1 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
- 2 medium red bell peppers, seeded and diced
Instructions
- Combine 1 cup white wine vinegar, 1 cup white wine, 1 cup water, 1/2 cup sugar, 3 cardamom pods, 1 bay leaf, and 1/4 teaspoon fennel seeds in a small saucepan and place over medium heat. Stir until sugar is dissolved. Bring to a simmer and let cook until syrupy and reduced by two-thirds, about 40 minutes. Remove from heat and strain. Discard the spices.
- In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the 2 tablespoons onion, 2 tablespoons ginger, 2 tablespoons jalapeños, and 1 teaspoon garlic and 1/2 teaspoon salt. Cook until tender, then add the 4 cups diced tomatoes and the strained syrup. Season once again with another 1/2 teaspoon salt then bring to a simmer and let cook until thick enough to coat the back of a spoon, about 20-30 minutes. Add mustard and cayenne and cook about 5-10 minutes more.
- Heat remaining oil in a medium frying pan over medium-high heat. Add peppers and season with the last 1/2 teaspoon salt. Cook until tender then add to chutney. Taste and add more salt if necessary. Blend if desired for a smoother consistency (let cool slightly first). Serve warm, room temperature or cold.
- Storage: This chutney will keep in the refrigerator for up to a month in a sealed airtight container.
Notes
- Freezing Instructions: After the chutney cools completely, freeze in a freezer-friendly container for up to 3–6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.
- Blending: If you’d like a smoother consistency, puree the slightly cooled chutney in a blender until smooth. Add a few tablespoons of water if needed to get the blender going.
- Experiment: Feel free to add other spices like black mustard seeds, cumin seeds, or curry leaves to the syrup.
- Serving suggestion: This chutney pairs perfectly with grilled chicken or fish. See blog post for lots more serving suggestions.
- Safety first: If you are sensitive to chiles, wear gloves when handling the jalapeños, and always avoid touching your eyes or face.
