Sweet Tomato Chutney

Makes One Cups

1 lb. ripe tomatoes, peeled, cored, seeded, and chopped

1 red onion, peeled and finely chopped

2 cloves garlic, peeled and minced

1/2 cup white wine vinegar or cider vinegar

½ tsp. salt

1/4 tsp. cayenne pepper or paprika

1/2 tsp. powdered ginger

¼ tsp. Freshly ground black pepper

1/2 cup brown sugar

1/4 tsp. ground cumin

Cooking Instructions

In a large, heavy-bottomed, nonreactive pot, bring all the ingredients to a boil. Reduce heat to medium-low and simmer for 30 minutes, until the sauce becomes fairly thick and glossy and is no longer watery. Taste for salt and sugar as needed. Let cool completely and refrigerate. In a tightly sealed, sterilized jar, refrigerated, this chutney stays fresh for a month.


This chutney goes well on toasted bread. If you want to make it spicier, add more red peppers and 1/4 teaspoon garam masala. It takes about 40 minutes to prepare.

Sweet Tomato Chutney