Red, tomato-based and incredibly savoury. You may mistake this for Mexican salsa, but this Indian staple relish is not your average taco pairing. This spicy tomato chutney is a brilliant side dish and dip for your Christmas cheese platters and cold meats, sandwiches, and even BBQs. It lasts for ages in storage and makes a great addition to your list of edible gift ideas this holiday season.

Chutney, pronounced “chut-nee”, is a versatile South Asian condiment that is made from a wide variety of ingredients usually from a concoction of fruits, vegetables, and spices. In India, chutneys are served with almost every dish, particularly curries, but also as sauces for meats. It is believed there is no right or wrong recipe for this dish. They can be fresh or cooked, thin or chunky. They also range in flavour from sweet to sour to spicy or a combination of these. It is often used to balance a dish: the strong flavour of chutneys with beef, chicken and pork; and sweeter versions for bagels, breakfast toast, cheese and crackers.

Inspired by the British version of chutneys, this tomato chutney recipe comes with a spicy, hot kick and is made with vinegar as a natural preservative. Store it in a jar and pack it in a gourmet picnic essential hamper to make a perfect gift this Christmas.

Gourmet Picnic Hamper Gift Idea



  • 4kg ripe tomatoes
  • 1.5kg brown onions, finely chopped
  • 1 ⅓ cups brown sugar
  • 4.5 tbsp mustard powder
  • 3 tbsp curry powder
  • ¾ tsp cayenne pepper
  • 1.7L white vinegar
  • 1 tbsp cornflour


  1. Place a large pot of water on the stove and bring it to a boil. While waiting, rinse your tomatoes clean and remove any stems that are still attached to them. Slice a shallow X at the bottom (opposite side of the stem root) for easy peeling later.
  2. Gently drop your tomatoes into the pot (one after another or several at once) and boil for one to two minutes. When skin starts to loosen up, transfer tomatoes into a bowl of iced water until cooled and peel then chop.
  3. Combine chopped tomatoes and brown onions into a mixing bowl. Sprinkle with salt then mix. When done, cover your bowl with plastic wrap and leave it at the countertop overnight.
  4. Pour out all the liquid from your bowl in the morning. Transfer your chutney in a large pot and cover with white vinegar. Add sugar and boil for 5 minutes.
  5. In a separate bowl, combine all spices and mix. Pour into the boiling pot and stir to add flavour to your chutney mixture.
  6. Cover your pot with lid and boil gently for an hour while removing scum and stirring frequently.
  7. To thicken the chutney, add cornflour to a little water and mix to a smooth paste. Add a little of the hot liquid from the relish mixture until the consistency is like thin cream. Add paste to chutney mixture.
  8. Stir chutney mixture for about 5 minutes until it thickens.
  9. Bottle the spicy tomato chutney into hot sterilised jars and seal once cooled.

This recipe fills up to 10 400ml glass jars.

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KC Tayam

KC is a content writer for Kitchen Warehouse. She has quite an addiction to cooking shows. She is a budding home cook who loves to cook from scratch when she has time to spend in the kitchen.

16 Replies to “Spicy Tomato Chutney Recipe”

    1. Hi Kathleen, It should be 1.5kg of brown onions only. We’ve corrected the ingredients list in the recipe. Hope you give it another go.

  1. Your ingredients list:
    1.5kg brown onions
    1 onion, peeled and chopped
    Question: When is the 1 x peeled and chopped onion used, it is not mentioned in the Instructions?

    1. Hi Diane, We’ve corrected the ingredients list and retained the 1.5kg of brown onions to use for your mixture. Thanks for pointing this out. Hope you try this recipe at home.

    1. Hi Jenna,
      If stored well in the fridge once opened, jarred chutney will last up to one year. Hope you give this a try this Christmas!

  2. Sorry…with the onions are they diced, sliced or in chunks?
    Also, what size jars are you referring to? 100ml, 250ml, or 500ml?
    Thank you.

    1. Hi, Denise,
      For this recipe, we used finely chopped onions. But, you can always adjust the recipe based on your preferences. We also used 400ml jars for storage. Hope you give this recipe a go 🙂

    1. Hi, Mary! Yes, you can use French mustard. Just take note: prepared mustard is less pungent than dry/powedered mustard. If you want a hot and spicy chutney, you would need to add a bit more of French mustard in this recipe. Give it a taste test just to be sure you get your desired flavour. Hope your cooking turns out well!

    1. Hi, Gill! This recipe makes up 4kg (or 4L) of chutney. We used 400ml jars to store them up. They are perfect for gifting this Christmas. Hope you give it a go 🙂

    1. Hi Tammy
      The acidity level of white vinegar is essential in preserving chutney for a long time. But I am sure you can use rice vinegar as substitute for a more subtle flavour. Let us know how you go with this recipe!

    1. Hi Nat,
      For this recipe, we did not brown the onions neither the tomatoes. But you may saute them and skip Step 3. Tell us how this recipe goes for you. Happy cooking!

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