Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light.

Ingredients Nutrition


  1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers.
  2. Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
  3. This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.


Most Helpful

I was a chutney virgin before making this. My English in-laws swore it was the best way to use up the end-of-summer tomatoes. So, I found this recipe and boy am I glad! I have already made a second batch. Everyone who has tasted it has raved about it. Thank you so much for sharing this! (P.S. I did it with the balsamic vinegar.)

Debbie Smith October 07, 2009

Yum. I used canned tomatoes and it was fab. I can't wait to try it again in a few days after the flavors have developed even more. Thanks!

newfiechic October 11, 2008

I never made a chutney before so I was surprised how much I liked this and how easy it was to make. I served it over steamed veggies yesterday and chicken. Made for ZWT 3!

anme June 05, 2007

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