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.
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Servings: 2 cups
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.