18 Spicy Tomato Chutney Recipes Delicious

Spice up your meals with our roundup of 18 Spicy Tomato Chutney Recipes that promise to add a burst of flavor to any dish! Whether you’re a fan of fiery heat or prefer a milder kick, these delicious recipes cater to every palate. Perfect for home cooks looking to elevate their culinary creations, this list is your go-to guide for making mouthwatering chutneys that’ll have everyone asking for seconds. Let’s get cooking!

Classic Spicy Tomato Chutney

Spice up your pantry with this Classic Spicy Tomato Chutney, a versatile condiment that pairs perfectly with cheeses, grilled meats, or as a bold sandwich spread.

Ingredients

• 2 lbs ripe tomatoes, chopped
• 1 cup apple cider vinegar
• 1 cup brown sugar, packed
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp red chili flakes
• 1 tsp mustard seeds
• 1/2 tsp ground cumin
• 1/2 tsp salt

Instructions

1. In a large saucepan, combine the tomatoes, apple cider vinegar, and brown sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
2. Add the onion, garlic, ginger, red chili flakes, mustard seeds, ground cumin, and salt. Reduce the heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency.
3. Remove from heat and let cool slightly before transferring to jars. The chutney will continue to thicken as it cools.

This chutney stands out with its perfect balance of sweet, tangy, and spicy flavors, making it a must-have for elevating simple dishes.

Tip: For a smoother texture, blend half of the chutney before jarring, leaving some chunks for a varied texture.

Sweet and Tangy Tomato Chutney

This Sweet and Tangy Tomato Chutney is a vibrant condiment that brings a burst of flavor to any meal, perfect for those who love a little sweetness with their spice.

Ingredients

• 2 lbs ripe tomatoes, chopped
• 1 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1 medium onion, finely chopped
• 1/4 cup raisins
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp mustard seeds
• 1/2 tsp red chili flakes
• 1/2 tsp salt

Instructions

1. In a large saucepan, combine the chopped tomatoes, granulated sugar, and apple cider vinegar. Bring to a simmer over medium heat, stirring occasionally.
2. Add the finely chopped onion, raisins, minced garlic, and grated ginger to the saucepan. Stir well to combine.
3. Continue to simmer the mixture, uncovered, for about 45 minutes, stirring occasionally, until it thickens to a jam-like consistency.
4. In a small pan, toast the mustard seeds and red chili flakes over medium heat for 1-2 minutes until fragrant. Stir into the chutney along with the salt.
5. Simmer for an additional 10 minutes, then remove from heat. Let cool before serving.

The magic of this chutney lies in its perfect balance of sweetness from the sugar and raisins, tang from the vinegar, and a gentle heat from the chili flakes, making it a versatile condiment for cheeses, grilled meats, or even as a sandwich spread.

Tip: For a smoother chutney, blend half of the cooled mixture before adding it back to the pot.

Garlic Infused Tomato Chutney

This Garlic Infused Tomato Chutney is a vibrant condiment that brings a sweet and tangy kick to any dish, with a deep garlic undertone that’s simply irresistible.

Ingredients

• 2 cups ripe tomatoes, diced
• 1/4 cup olive oil
• 1/2 cup red onion, finely chopped
• 4 garlic cloves, minced
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1 tsp salt
• 1/2 tsp red pepper flakes

Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add red onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in diced tomatoes, apple cider vinegar, brown sugar, salt, and red pepper flakes. Bring to a simmer, then reduce heat to low.
3. Cook uncovered, stirring occasionally, for 45 minutes to 1 hour, until the mixture has thickened and the tomatoes have broken down completely.
4. Remove from heat and let cool slightly before serving. The chutney will continue to thicken as it cools.

The slow simmering process intensifies the flavors, creating a chutney that’s perfectly balanced between sweet, tangy, and spicy, with the garlic adding a comforting depth.

Tip: For a smoother texture, blend the chutney briefly with an immersion blender after cooling.

Green Chili Tomato Chutney

This Green Chili Tomato Chutney is a vibrant condiment that brings a sweet, spicy, and tangy kick to any dish, perfect for those who love a little heat in their meals.

Ingredients

• 4 cups chopped tomatoes
• 1 cup chopped green chilies
• 1 cup apple cider vinegar
• 1 cup sugar
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tsp salt
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds

Instructions

1. In a large pot, combine the chopped tomatoes, green chilies, apple cider vinegar, and sugar. Bring to a boil over medium heat, stirring occasionally.
2. Add the minced garlic, grated ginger, salt, turmeric powder, and cumin seeds to the pot. Reduce the heat to low and simmer for 45 minutes, stirring occasionally, until the mixture thickens to a chutney consistency.
3. Remove from heat and let cool before transferring to jars. The chutney will thicken further as it cools.

The magic of this chutney lies in its balance of flavors—sweet from the sugar, tangy from the vinegar, and a fiery kick from the green chilies, making it a versatile condiment for sandwiches, grilled meats, or as a dip.

Tip: For a smoother texture, blend the chutney after cooling. Adjust the amount of green chilies based on your heat preference.

Roasted Tomato and Onion Chutney

This Roasted Tomato and Onion Chutney is a sweet and tangy condiment that’s perfect for elevating your cheese boards or sandwiches with its deep, caramelized flavors.

Ingredients

• 2 cups cherry tomatoes, halved
• 1 large red onion, thinly sliced
• 2 tbsp olive oil
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cherry tomatoes and red onion with olive oil, then spread them out on the prepared baking sheet.
3. Roast in the oven for 25 minutes, stirring halfway through, until the tomatoes are softened and the onions are caramelized.
4. Transfer the roasted vegetables to a saucepan. Add the brown sugar, apple cider vinegar, salt, black pepper, and red pepper flakes.
5. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until the chutney has thickened.
6. Remove from heat and let cool before serving. The chutney will continue to thicken as it cools.

The slow roasting process intensifies the natural sweetness of the tomatoes and onions, creating a chutney with a perfect balance of sweet, tangy, and spicy notes.

Tip: For a smoother texture, blend the chutney briefly with an immersion blender after cooling.

Coconut Tomato Chutney

This Coconut Tomato Chutney is a vibrant, tangy condiment that pairs beautifully with grilled meats or as a spicy spread on sandwiches. It’s a delightful way to bring a taste of the tropics to your table.

Ingredients

• 2 cups diced ripe tomatoes
• 1 cup grated coconut
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies, broken into pieces
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1/2 tsp turmeric powder
• 1 tsp salt
• 2 tbsp brown sugar
• 1/4 cup water

Instructions

1. Heat coconut oil in a pan over medium heat. Add mustard seeds, cumin seeds, and dried red chilies. Sauté for 1 minute until the seeds start to pop.
2. Add grated ginger and minced garlic to the pan. Sauté for another minute until fragrant.
3. Stir in diced tomatoes, grated coconut, turmeric powder, salt, and brown sugar. Mix well.
4. Pour in water and bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally, until the tomatoes are soft and the mixture thickens.
5. Remove from heat and let it cool slightly before serving. The chutney will thicken further as it cools.

The magic of this chutney lies in the balance of sweetness from the coconut and sugar against the heat of the chilies, creating a complex flavor profile that’s hard to resist.

Tip: For a smoother texture, blend the chutney after cooling. It’s perfect for those who prefer a less chunky condiment.

Tomato and Date Chutney

This Tomato and Date Chutney is a sweet and tangy condiment that pairs perfectly with cheeses, meats, or as a sandwich spread. It’s surprisingly easy to make and adds a gourmet touch to any meal.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes
• 1/2 cup chopped dates
• 4 large tomatoes, chopped
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/2 teaspoon salt

Instructions

1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1 small onion, finely chopped, and cook until soft, about 5 minutes.
2. Stir in 2 cloves garlic, minced, 1 teaspoon grated ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon chili flakes. Cook for 1 minute until fragrant.
3. Add 1/2 cup chopped dates, 4 large tomatoes, chopped, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, and 1/2 teaspoon salt. Bring to a simmer.
4. Reduce heat to low and cook, stirring occasionally, for 30 minutes until the mixture has thickened and the tomatoes have broken down.
5. Remove from heat and let cool. The chutney will thicken further as it cools.

The combination of sweet dates and tangy tomatoes creates a complex flavor that’s both rich and refreshing. It’s a versatile condiment that elevates even the simplest dishes.

Tip: For a smoother texture, blend the chutney after cooling to your desired consistency.

Tomato and Ginger Chutney

This Tomato and Ginger Chutney is a vibrant condiment that brings a sweet, spicy, and tangy kick to any dish, perfect for jazzing up your meals with minimal effort.

Ingredients

• 4 cups ripe tomatoes, chopped
• 1/2 cup fresh ginger, finely grated
• 1 cup apple cider vinegar
• 1 cup brown sugar
• 1 teaspoon salt
• 1/2 teaspoon red chili flakes
• 1 cinnamon stick

Instructions

1. In a large saucepan, combine the chopped tomatoes, grated ginger, apple cider vinegar, brown sugar, salt, red chili flakes, and cinnamon stick.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 45 minutes, stirring occasionally, until the chutney thickens to your desired consistency.
3. Remove the cinnamon stick and let the chutney cool before transferring it to jars or serving.

The magic of this chutney lies in the balance of sweetness from the brown sugar and the fiery warmth of fresh ginger, creating a condiment that’s as versatile as it is flavorful.

Tip: For an extra layer of flavor, toast the cinnamon stick lightly before adding it to the saucepan.

Tomato and Mango Chutney

This Tomato and Mango Chutney is a vibrant, sweet-and-tangy condiment that’ll brighten up any meal with its tropical flair.

Ingredients

• 2 cups diced ripe mango
• 1 cup diced tomatoes
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup finely chopped red onion
• 1 tbsp grated fresh ginger
• 1 tsp mustard seeds
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine the mango, tomatoes, apple cider vinegar, and brown sugar. Bring to a simmer over medium heat, stirring occasionally.
2. Add the red onion, ginger, mustard seeds, cumin, red pepper flakes, and salt. Stir well to combine.
3. Reduce the heat to low and let the mixture simmer for 30 minutes, stirring occasionally, until it thickens to a jam-like consistency.
4. Remove from heat and let cool. The chutney will continue to thicken as it cools.

The magic of this chutney lies in the balance of sweetness from the mango and the acidity from the tomatoes, creating a condiment that’s both refreshing and deeply flavorful.

Tip: For an extra kick, add a pinch more red pepper flakes or a dash of cayenne pepper during cooking.

Tomato and Apple Chutney

This Tomato and Apple Chutney is a sweet and tangy condiment that pairs perfectly with cheeses, meats, or as a sandwich spread. It’s a delightful way to preserve the flavors of summer and fall.

Ingredients

• 2 cups diced tomatoes
• 1 cup diced apples
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup finely chopped onion
• 1 tbsp grated ginger
• 1 tsp mustard seeds
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine the diced tomatoes, diced apples, apple cider vinegar, brown sugar, and finely chopped onion. Bring to a simmer over medium heat.
2. Add the grated ginger, mustard seeds, ground cinnamon, ground cloves, and salt. Stir well to combine.
3. Reduce the heat to low and let the mixture simmer for about 45 minutes, stirring occasionally, until it thickens to a jam-like consistency.
4. Remove from heat and let cool slightly before transferring to jars or serving.

The chutney’s balance of sweet apples and tangy tomatoes, enhanced by warm spices, creates a versatile condiment that elevates any dish it accompanies.

Tip: For a smoother texture, you can blend half of the chutney before adding it back to the pot.

Tomato and Raisin Chutney

This Tomato and Raisin Chutney is a sweet and tangy condiment that pairs perfectly with cheeses, meats, or as a sandwich spread. It’s surprisingly easy to make and adds a gourmet touch to any meal.

Ingredients

• 2 cups diced tomatoes
• 1/2 cup raisins
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 tsp ground ginger
• 1/2 tsp mustard seeds
• 1/4 tsp red pepper flakes
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine the diced tomatoes, raisins, apple cider vinegar, and brown sugar. Stir over medium heat until the sugar dissolves.
2. Add the finely chopped onion, minced garlic, ground ginger, mustard seeds, red pepper flakes, and salt to the saucepan. Stir to combine.
3. Bring the mixture to a simmer, then reduce the heat to low. Cook uncovered for 45 minutes, stirring occasionally, until the chutney has thickened and the tomatoes have broken down.
4. Remove from heat and let cool. The chutney will continue to thicken as it cools.

The beauty of this chutney lies in its balance of sweetness from the raisins and a subtle kick from the red pepper flakes, making it a versatile condiment that elevates simple dishes.

Tip: For a smoother texture, blend half of the chutney after cooling and mix it back in.

Tomato and Mint Chutney

Brighten up your meals with this vibrant Tomato and Mint Chutney, a perfect blend of tangy and fresh flavors that pairs wonderfully with everything from grilled meats to crispy snacks.

Ingredients

• 4 medium tomatoes, chopped
• 1 cup fresh mint leaves
• 2 green chilies, chopped
• 1 tablespoon ginger, minced
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 teaspoon cumin seeds

Instructions

1. Heat olive oil in a pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
2. Add chopped tomatoes, green chilies, and minced ginger to the pan. Cook for 5 minutes, stirring occasionally, until the tomatoes soften.
3. Stir in the mint leaves and cook for another 2 minutes until wilted.
4. Remove the pan from heat and let the mixture cool slightly. Transfer to a blender, add lemon juice, sugar, and salt, then blend until smooth.
5. Pour the chutney into a serving bowl. The chutney can be served immediately or refrigerated for up to 3 days.

This chutney stands out with its refreshing minty kick and the perfect balance of sweetness and acidity, making it an irresistible condiment for any dish.

Tip: For a smoother texture, strain the chutney after blending. It’s also fantastic as a spread on sandwiches or wraps!

Tomato and Coriander Chutney

Brighten up your meals with this vibrant Tomato and Coriander Chutney, a perfect blend of tangy and fresh flavors that pairs wonderfully with everything from grilled meats to your morning toast.

Ingredients

• 4 large tomatoes, chopped
• 1 cup fresh coriander leaves, packed
• 2 green chilies, chopped
• 1 tbsp ginger, minced
• 2 tbsp lemon juice
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a pan over medium heat. Add the chopped tomatoes, green chilies, and minced ginger. Cook for 10 minutes, stirring occasionally, until the tomatoes are soft and mushy.
2. Remove the pan from heat and let the mixture cool slightly. Transfer to a blender, add fresh coriander leaves, lemon juice, salt, and sugar. Blend until smooth.
3. Pour the chutney back into the pan and simmer on low heat for 5 minutes to meld the flavors together.

This chutney stands out with its fresh coriander kick, balancing the tomatoes’ acidity for a condiment that’s both refreshing and deeply flavorful.

Tip: For a smoother texture, strain the chutney after blending. It’s also fantastic as a marinade for chicken or fish!

Tomato and Tamarind Chutney

This Tomato and Tamarind Chutney is a tangy, sweet, and slightly spicy condiment that pairs perfectly with everything from samosas to grilled cheese. It’s a must-try for anyone looking to add a burst of flavor to their meals.

Ingredients

• 2 cups chopped ripe tomatoes
• 1/4 cup tamarind paste
• 1/2 cup brown sugar
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1 tsp cumin seeds
• 1/2 tsp red chili flakes
• 1/2 tsp salt
• 1 tbsp vegetable oil

Instructions

1. Heat the vegetable oil in a medium saucepan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
2. Add the grated ginger and minced garlic to the pan, sautéing for another minute until golden.
3. Stir in the chopped tomatoes, tamarind paste, brown sugar, red chili flakes, and salt. Bring the mixture to a simmer.
4. Reduce the heat to low and let the chutney cook for about 20 minutes, stirring occasionally, until it thickens to a jam-like consistency.
5. Remove from heat and let it cool before serving. The chutney will continue to thicken as it cools.

The magic of this chutney lies in its perfect balance of sweetness from the brown sugar and tanginess from the tamarind, creating a versatile condiment that elevates any dish.

Tip: For a smoother texture, blend the cooled chutney in a food processor until it reaches your desired consistency.

Tomato and Mustard Seed Chutney

This Tomato and Mustard Seed Chutney is a vibrant condiment that brings a sweet and tangy kick to any meal, perfect for spooning over grilled cheeses or roasted meats.

Ingredients

• 2 lbs ripe tomatoes, chopped
• 1 cup apple cider vinegar
• 1 cup brown sugar
• 1 medium onion, finely chopped
• 2 tbsp mustard seeds
• 1 tsp salt
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add mustard seeds and cook until they start to pop, about 1 minute.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the chopped tomatoes, apple cider vinegar, brown sugar, salt, and red pepper flakes. Bring to a boil, then reduce heat to low.
4. Simmer uncovered, stirring occasionally, until the mixture thickens to a jam-like consistency, about 1 hour.
5. Remove from heat and let cool. The chutney will continue to thicken as it cools.

The magic of this chutney lies in the balance of sweetness from the brown sugar and the sharp tang of apple cider vinegar, with mustard seeds adding a delightful crunch.

Tip: For a smoother chutney, blend half of the cooled mixture before returning it to the pot.

Tomato and Fenugreek Chutney

This Tomato and Fenugreek Chutney is a vibrant, tangy condiment that brings a burst of flavor to any meal, perfect for those who love a little zest in their dishes.

Ingredients

• 4 medium tomatoes, chopped
• 1 tbsp fenugreek seeds
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp red chili flakes
• 2 cloves garlic, minced
• 1/4 cup water

Instructions

1. Heat olive oil in a pan over medium heat. Add fenugreek seeds and sauté for 1 minute until fragrant.
2. Add minced garlic and red chili flakes to the pan, stirring for another 30 seconds.
3. Add the chopped tomatoes, salt, and sugar. Stir well to combine.
4. Pour in water, reduce heat to low, and simmer for 20 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
5. Remove from heat and let cool slightly before serving. The chutney will continue to thicken as it cools.

The magic of this chutney lies in the fenugreek seeds, which add a unique, slightly bitter depth that balances the tomatoes’ acidity beautifully.

Tip: Store in an airtight container in the fridge for up to a week, and the flavors will meld and deepen over time.

Tomato and Cumin Chutney

This Tomato and Cumin Chutney is a vibrant condiment that brings a sweet and spicy kick to any meal, perfect for jazzing up your weeknight dinners.

Ingredients

• 4 cups ripe tomatoes, chopped
• 1 cup red onion, finely chopped
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 2 tbsp cumin seeds
• 1 tbsp ginger, grated
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp red chili flakes
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add cumin seeds and toast for 1 minute until fragrant.
2. Add red onion, ginger, and garlic to the pan. Cook for 5 minutes, stirring occasionally, until the onion is soft.
3. Stir in the chopped tomatoes, apple cider vinegar, brown sugar, salt, and red chili flakes. Bring to a simmer.
4. Reduce heat to low and cook for 45 minutes, stirring occasionally, until the chutney has thickened and the tomatoes have broken down.
5. Remove from heat and let cool slightly before serving. The chutney will continue to thicken as it cools.

The deep, earthy flavor of cumin pairs beautifully with the sweetness of the tomatoes, creating a chutney that’s both complex and comforting.

Tip: Store in an airtight container in the fridge for up to two weeks, or freeze for longer storage.

Tomato and Curry Leaf Chutney

This Tomato and Curry Leaf Chutney is a vibrant, tangy condiment that brings a burst of flavor to any meal, perfect for those who love a little spice in their life.

Ingredients

• 2 cups ripe tomatoes, chopped
• 1/2 cup fresh curry leaves
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp sugar
• 1 tsp salt
• 1/4 cup water

Instructions

1. Heat coconut oil in a pan over medium heat. Add mustard seeds and let them pop for about 30 seconds.
2. Add curry leaves and sauté for a minute until they release their aroma.
3. Stir in chopped tomatoes, turmeric powder, red chili powder, sugar, and salt. Cook for 5 minutes, stirring occasionally.
4. Add water and simmer the mixture on low heat for 15 minutes, or until the tomatoes are completely soft and the chutney thickens.
5. Remove from heat and let it cool slightly before serving. The chutney will thicken further as it cools.

The magic of this chutney lies in the balance of tangy tomatoes and the earthy, citrusy notes of curry leaves, creating a condiment that’s as versatile as it is flavorful.

Tip: For a smoother texture, blend the chutney after cooling. It pairs wonderfully with dosas, idlis, or even as a sandwich spread.

Conclusion

We hope this roundup of 18 Spicy Tomato Chutney Recipes has inspired your next kitchen adventure! Each recipe offers a unique twist on this beloved condiment, perfect for adding a burst of flavor to any meal. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the spicy love. Happy cooking!

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