Speedy Sweet Tomato And Onion Chutney Condiment.

This Speedy, Sweet Tomato and Onion Chutney is the perfect way to add flavor to any meal. Made with simple ingredients like fresh tomatoes, chopped onions, minced garlic, brown sugar, and apple cider vinegar, this tangy chutney brings a hint of sweetness and warmth from a blend of cumin, coriander, and smoked paprika. It’s a versatile condiment that pairs wonderfully with various dishes. Still, it’s especially great with eggs for a savory breakfast boost. This onion chutney recipe is inspired by traditional methods and adapted for quick, everyday cooking with full flavor, this chutney is sure to become a go-to addition to your meals.

I came up with the idea to pair this sweet tomato and onion chutney with a peameal bacon and egg breakfast after craving a flavorful twist on the classic bacon and eggs. The tangy and slightly sweet chutney complements the rich, savory flavors of the peameal bacon, while the warm spices add an extra layer of depth. It’s a simple way to elevate a traditional breakfast into something more exciting, and I loved how the chutney brought the whole dish together with its perfect balance of flavors.

Be sure to stick around as I bring you more chutneys and quick pickles in the coming months. 

Why You Will Love This Easy Tomato Onion Chutney 

Bold Flavor: Sweet tomatoes, savory onions, and aromatic spices combine to create a rich, flavorful chutney that adds depth to any dish, especially breakfast.

Versatile Pairing: This chutney isn’t just for eggs—its tangy and sweet profile pairs beautifully with meats, toast, cheese, and even grilled vegetables, making it a go-to condiment for various meals.

Quick and Easy: With simple ingredients and a speedy prep time, this chutney elevates your meals without much effort, perfect for busy mornings or casual dinners.

Chutney’s Flavorful Journey: From India to Britain and onto Canadian Plates

Chutney originated in India, where it has been enjoyed for centuries. “chutney” comes from the Hindi word “chatni,” meaning to crush or mash, which refers to the traditional preparation method. Indian chutneys were made from various fruits, vegetables, and spices, often served alongside curries and rice to add flavor and balance. The condiment quickly became a staple in Indian cuisine, prized for its versatility and ability to complement a wide range of Indian meals.

Note: If you like Indian flavor be sure to try my butter chicken with pappardelle pasta its delish!

During the British colonial era in India, chutney caught the attention of British settlers, who appreciated its bold, tangy flavors. As they brought the concept back to Britain, chutneys were adapted to local tastes, incorporating ingredients like apples, tomatoes, and vinegar. By the 18th century, chutney had become a popular condiment in British kitchens, often served with meats, cheeses, and curries.

Chutney eventually made it to Canada through British settlers in the 19th century. In Canada, it was embraced for its ability to preserve seasonal fruits like apples, peaches, and cranberries, creating a unique blend of British traditions and local ingredients. Chutney became a favorite in Canadian kitchens, particularly when pairing it with dishes like peameal bacon. Today, it remains a beloved condiment in Canada, offering a tangy, sweet, and spicy complement to various meals.

Let’s Get Started Making This Easy Chutney Recipe

To begin with, select only good-quality tomatoes for the recipe. We aren’t taking the skin off them for this sweet tomato chutney recipe, so be sure to choose a tomato variety with a thinner skin.   Early Girl, San Marzano, Beefsteak, and good old Roma tomatoes make good options. 

Next, wash and cut the tomatoes into smaller pieces so that you have two full cups of tomatoes. Then peel and dice a regular yellow cooking onion and set aside while you prep the garlic and gather your spices. 

In your small saucepan over medium heat, heat a little oil in the pan before you sauté onions until they’re translucent for about five minutes. Next, add the minced garlic and stir while it cooks for another minute. 

You can then stir in the chopped tomatoes and bring the mixture to a simmer. Once simmering, add the brown sugar and apple cider vinegar to the pot. Mix well and then add in the spices, mixing them into the tomato mixture afterward. This chutney cooks down quickly, so it’s a good idea to simmer it on low heat. This slower cooking ensures the flavors meld together slowly without burning. Let the tomato mixture simmer for 15 minutes, stirring now and then. Once the chutney has thickened, the flavors will blend together and be ready to be removed from the heat. 

Be sure to taste test the chutney. If you find it too sweet for your personal preference and would like to add a little extra heat to the sauce, mix in a bit of red pepper flakes. This easy recipe makes a delicious condiment that easily stores in an airtight container and is made a day or two in advance, making it a great addition to your brunch table. 

A spoonful of the tasty red chutney goes beautifully with all your favorite egg breakfast dishes. Did you add heat to the chutney? If so, the spicy tomato chutney is an excellent addition to charcuterie boards. 

Ingredients:

Neutral Oil: This helps the onion to sauté by ensuring even cooking.

Tomatoes are the chutney’s main ingredient, providing a juicy and tangy flavor that balances the sweetness and spices. They cook down to create a thick, flavorful sauce.

​Onion: Adds sweetness and depth, softening and caramelizing as it cooks to enhance the chutney’s richness.

Garlic Cloves: Infuses a savory, aromatic flavor that deepens the chutney’s overall profile.

Brown Sugar: Balances the tartness with sweetness and adds richness, helping to thicken the chutney.

Apple Cider Vinegar: Brings tang and brightness, balancing the sweetness and enhancing the overall flavors.

Ground Cumin: Adds warm, earthy depth and a hint of smokiness to the chutney.

Ground Coriander: Contributes a citrusy, floral note that complements the spices and balances the richness.

Smoked Paprika: Provides a smoky flavor and mild heat, adding complexity to the chutney.

Salt: Enhances all the flavors, balancing sweetness and acidity.

Pepper: Adds a mild heat and sharpness, rounding out the chutney’s flavor.

Red Pepper Flakes (Optional): These add extra heat for those who like a spicier chutney, enhancing its complexity.

Looking for a bit more complexity? Add a bit of grated fresh ginger when cooking the tomato mixture. The aromatic addition is sure to go well with grilled meats and eggs. 

Substitutions and Add-Ins For This Easy Tomato Chutney Recipe

Neutral Oil: Any oil without a strong flavor, from olive oil to sunflower oil, can work. 

Tomatoes: If fresh tomatoes are unavailable, you can substitute canned diced tomatoes. If using canned tomatoes, only add half the juices. 

Onion: Red onions can also work in this recipe. 

Garlic Cloves:-Remains-

Brown Sugar: Raw cane sugar can be used instead of brown. 

Apple Cider Vinegar: White vinegar can be used instead, but it will have a more tangy flavor, whereas apple cider is sweeter. 

Ground Cumin: -Remains-

Ground Coriander:-Remains-

Smoked Paprika:–Remains-

Salt: This can be omitted for those following a low-sodium diet.

Pepper: You can use crushed fresh peppercorns instead of white pepper. 

Red Pepper Flakes (Optional): Omit

Expert Tips, Serving And Storing Suggestions For The Delicious Chutney

Tip #1: Choose Ripe Fresh Tomatoes: Use ripe, juicy tomatoes for the best flavor. Overripe tomatoes can make the chutney too watery, while under-ripe tomatoes may lack sweetness. The better the tomatoes, the richer your chutney will taste.

Tip #2: Control the Spice Level: Adjust the red pepper flakes to suit your taste. Start with a pinch and taste as you go—this will give you more control over the heat without overwhelming the chutney.

Tip #3: Simmer for Depth of Flavor: While the chutney cooks quickly, simmering it for a few extra minutes can help meld the flavors and thicken the texture. The longer it simmers, the more complex and flavorful the chutney.

This onion tomato chutney recipe is super easy to make. It is the perfect ‘side dish’ that can be used in various ways. It pairs wonderfully with eggs—whether on scrambled eggs, a fried egg, or poached eggs. This chutney is soon to become one of your favorite chutney recipes that you’ll want to keep on hand for all your meals. It also makes an excellent condiment for grilled meats, burgers, or sandwiches, offering a flavorful kick to any dish. 

For a more casual appetizer, serve it on a charcuterie board alongside cheeses, crackers, and cured meats. It’s also delicious served over rice, quinoa, or couscous, bringing an extra layer of tomato flavor to simple grain-based dishes. Finally, enjoy it as a dip for crispy fries, roasted vegetables, or naan bread, making it a perfect snack or appetizer. It is such a versatile chutney that you’ll use it in various ways.

Storing the Sweet Tomato and Onion Chutney is simple, allow the chutney to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 1–2 weeks. If you’re meal prepping, this chutney is perfect to make ahead—prepare it in advance and keep it in the fridge, where it will continue to develop flavor over time. For extended storage, you can freeze it in freezer-safe containers or a bag for up to 3 months. Thaw it in the fridge overnight and warm it on the stovetop or microwave to reheat. 

If you’ve tried this sweet tomato and onion chutney, I’d love to hear your thoughts! Leave a rating and comment below to let me know how it turned out, and feel free to share any variations you tried. As always, happy cooking!