2 ratings

Spicy Tomato Chutney

The perfect solution to the end of tomato season

Making chutney has been a past-time of mine for a while now, and having a way to use my over-ripe fruit makes it all the more rewarding. Chutney is verstile, so if you like something a little less spicy feel free to adjust it. It's a fantastic way to try out new spices.


  • 4 Tablespoons oil
  • 1 large onion, diced
  • 10 ripe Roma tomatoes, wedged
  • 1 Tablespoon garam masala
  • 1/2 Tablespoon tumeric
  • 1/2 Tablespoon ground coriander
  • 1/2 Tablespoon cayenne pepper
  • 1/4 Cup Molasses
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper


In a large saucepan, saute the onion in oil over medium heat, until slightly browned. Add the rest of the ingredients and let the chutney simmer for about an hour. 

Let cool.

Refrigerate in an airtight container.