Recipes, Vegetables

Heirloom Tomato Chutney

Posted by Inga Smith on

Heirloom tomato chutney

One of my favorite memories from a recent cruise on Cunard's Queen Elizabeth was the chutney that was served during breakfast and afternoon tea. I used sweet heirloom tomatoes for this savory recipe and it's oh-so-good!

  • 2 pounds tomatoes, peeled (Heirloom tomatoes )
  • 2 tsp garlic, minced
  • 1 cup onions, chopped
  • 1/4 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 3/4 cup apple cider vinegar
  • 1 1/2 tsp sea salt
  • 1/2 lime juiced
  • 1 1/2 tsp ground ginger
  • 1 tsp pepper flakes
  • 1/4 tsp ground cumin
  • 1/4 tsp ground pepper
  • 1/4 cup raisins

  1. Peel and coarsely chop tomatoes.

  2. Toss all ingredients into nonreactive pot and bring to boil. Boil for 2 minutes.



  3. Reduce heat and simmer on low until mixture is thick and bubbly.

  4. Store in refrigerator for up to 3 weeks.