Spicy Heirloom Tomato Chutney


This chutney was my contribution to the 2016 International Can It Forward Day from Ball Canning. This recipe works with small tomatoes, larger slicers, and meaty paste tomatoes. It’s a great recipe to have in your resource file towards the end of the season, when you just need a handy way to deal with an abundant harvest!

Spicy Heirloom Tomato Chutney

Yield: makes 5 pints


  • 4 pounds small heirloom tomatoes, chopped
  • 3 cups apple cider vinegar
  • 2 cups granulated sugar
  • 1 1/2 cups golden raisins
  • 12 ounces shallots, diced (about 2 cups)
  • 2 ounces ginger, grated (scant 1/4 cup)
  • 1 tablespoon red chili flakes
  • 1 tablespoon coriander seeds
  • 1 tablespoon black mustard seeds
  • 1 tablespoon kosher salt


  1. Prepare a boiling water bath and five pint jars.
  2. Combine all the ingredients in a large, wide, non-reactive pot, set over high heat and bring to a boil.
  3. Reduce the heat to medium high and cook, stirring regularly, for 45 to 55 minutes, until the chutney is glossy and thick.
  4. Remove the pot from the heat and ladle the chutney into the prepared jars. Wipe the rim, apply the lids and rings, and process in a boiling water bath for 15 minutes.
  5. When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals.
  6. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

17 responses to “Spicy Heirloom Tomato Chutney”

  1. Marisa, do you think I could cut the sugar in this to, say, 1C….or would that affect the final product too much. How about 1 1/3 C. Thanks, as always.

    • Any time you reduce the sugar, you impact the finished texture, the yield, and the keeping power of the preserve. However, reducing the sugar isn’t a safety issue. So, you can always reduce the sugar, provided you’re okay with a softer set, a lesser yield, and a shorter shelf life.

  2. This looks wonderful, and not overly sweet, which is my problem with most chutneys. One question – you don’t mention removing the skins from the tomatoes. Am I reading that correctly- that they’re used skin-on?

    • I leave the skins on the tomatoes for this preserve. I will always tell you in a recipe if I want you to peel the fruit.

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