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4.7 from 18 votes

One-Hour Sweet with Heat Tomato and Pepper Chutney (vegan, gluten-free)

If you have an abundance of tomatoes to use, this chutney will take a pound off your hands. It’s easy, ready in one hour, can be made with vegetables on hand, and seasoned to taste with your favorite seasonings and herbs. It’s the intersection of a chunky tomato soup, a juicy salsa, and a flavorful chutney. In the body of the blog post I gave serving suggestions. Cooking times are approximate since the water content in vegetables varies as well as taste preferences.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 24 to 32 ounces (two 12-oz jars, filled to max)
Calories: 82 kcal
Course: Condiments

Ingredients

  • 4 medium tomatoes I used vine-ripened about 1 pound, diced large & chunkier
  • 1 large red pepper seeded and diced medium
  • 1 medium yellow/sweet onion peeled and diced small
  • 1 small yellow banana pepper seeded and diced fine (removing seeds reduces heat. For spicier chutney, use serrano, habenero or your favorite pepper with the appropriate heat level, to taste)
  • 2 teaspoons ground ginger fresh ginger may be substituted
  • 1 teaspoon smoked paprika or regular paprika
  • 1 teaspoon cumin
  • 1 teaspoon ground cloves
  • 1 ¼ cups apple cider vinegar white vinegar may be substituted
  • 1 ¼ cups light brown sugar packed
  • 2 tablespoons light or medium molasses optional
  • 2 tablespoons bourbon or whiskey optional
  • salt optional and to taste

Instructions

    Cup of Yum
  1. Place all ingredients except molasses and salt in a large pot.
  2. Bring to a boil over medium-high heat, stirring to combine.
  3. After mixture has come to a boil, put a lid on the pot but keep it ajar with a few inches of opening for steam to escape. Allow mixture to boil quite rapidly for about 30 minutes. I did not check on the mixture or stir it during those 30 minutes. I left it alone to boil.
  4. After 30 minutes, if desired, add molasses, bourbon, salt to taste (I didn’t salt it), and stir to combine.
  5. Allow mixture to boil uncovered for 5 to 15 minutes, or as long as desired so that the liquid volume has reduced by at least half, or has reduced to desired level. It will not get thick like a sauce; but it will have reduced.
  6. Transfer mixture to heat-safe jars or containers. I filled two 12-ounce jars to the brim. To make filling the jars less messy, I first poured the chutney from the pot into a large glass measuring cup, then filled the jars.
  7. Allow jars to cool on counter before putting lids on and refrigerating. Chutney will keep for at least 2 weeks in the refrigerator. Although it’s possible to can this with a water bath, I did not and don’t know how long the processing time is. I’d follow similar processing times for canned or stewed tomatoes. I have frozen the chutney in re-purposed plastic butter and yogurt containers for about 1 month, thawed when ready to eat, and it was just as good as fresh.

Nutrition Information

Serving 1 Calories 82kcal (4%) Carbohydrates 18g (6%) Sodium 45mg (2%) Sugar 16g (32%)

Nutrition Facts

Serving: 24to 32 ounces (two 12-oz jars, filled to max)

Amount Per Serving

Calories 82

% Daily Value*

Serving 1
Calories 82kcal 4%
Carbohydrates 18g 6%
Sodium 45mg 2%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.