Easy Balsamic Onion and Tomato Chutney Recipe

Tomato and Onion Chutney in a white bowl with wooden spoon on top of wooden board with cheese and chutney canapes and tomatoes and onion in the background

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Easy Balsamic Onion and Tomato Chutney Recipe

This is a very simple 5 ingredient recipe (not including salt and pepper). Balsamic Onion and Tomato Chutney Recipe is a delicious condiment for various types of dishes. If you have a lot of fresh tomatoes you need to use up, this is a great recipe for that. You can easily make a double or triple batch to use for flatbreads, sandwiches, sauces, appetizers and more! It's a great accompaniment for cheeses or canapes.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, Condiment, Sauce

Cuisine: American, World

Keyword: chutney, dip, onions, sauce, tomatoes, Vegan, vegetarian

Servings:

Calories: 72kcal

Author: Katia

Equipment

1 Dutch Oven
1 Large Skillet

Ingredients

1 Tbsp. olive oil for cooking
1.5 lb Tomatoes
1 cup Sweet Onion
1/4 cup balsamic vinegar
1/4 cup brown sugar
2 cloves garlic minced or squeezed
1/2 tsp sea salt
1/4 tsp black pepper

Instructions

Grab a heavy-based saucepan or Dutch oven if you're making a double batch of chutney. Heat the pan to medium-low heat to start.
Add olive oil once the pan is warmed up and then add your onion. Cook the onion, stirring occasionally for about 5 minutes, or until tender.
Add the garlic and cook no longer than 1 minute, stirring.
Then, go ahead and add the diced tomatoes (Try your best not to add all the extra tomato juice that's on the cutting board from dicing them), balsamic vinegar, brown sugar, salt and pepper and stir. Raise the temperature to medium high heat.
Once the tomato mixture gets to a simmer, go ahead and turn the heat down to low and simmer for 1 to 1.5 hours (The time varies based on how liquidy your tomatoes are), or until the mixture thickens to an almost jam-like consistency. If your tomatoes are really juicy, this will be closer to 1.5 hrs, if they're not too juicy it will be the lesser time. Also, the less tomatoes you are cooking the faster it will go. If you make a big batch like I do, it's the longer amount of time. The longer it simmers though, also the richer the flavor. It's worth it, trust me. Try to check on it at least every 30 minutes minimum and give it a generous stir.
The chutney is done once it's a thick jam or chunky salsa-like consistency. You can do a spoon test by running your cooking spoon through the hot chutney, against the bottom of the pan or pot. If liquid doesn't instantly run through that swipe, it's thick enough.
Once it's to your desired consistency, do a taste check and adjust salt and pepper and/or add a drizzle of lemon juice (optional).

Notes

This recipe makes about 2 cups of chutney depending on how much your tomatoes cooked down.
Store the chutney in an airtight container and enjoy within 2 weeks. Because of the high citric acid in this recipe, it lasts a bit longer than other homemade sauces.

Nutrition