One-Hour Sweet with Heat Tomato and Pepper Chutney


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Summer’s bounty of fresh produce is such a wonderful gift. Usually.

But if the season has been a little too bountiful, all at once, and you have more tomatoes than you know what to do with, chutney to the rescue.

One-Hour Sweet with Heat Tomato and Pepper Chutney - Easy Recipe at

I’m a dip, spread, and condiment lover. I can make a meal from grazing on various salsas, guacamole, hot pepper jelly, mango chutney, homemade honey mustard, crackers and chips.

But normally when I want some dip, I want it sooner rather than later. With this, there’s no canning required and it’s ready in one hour.

One-Hour Sweet with Heat Tomato and Pepper Chutney - Easy Recipe at

There’s a creeper heat because in addition to 4 tomatoes, I used 1 large red pepper and 1 small yellow banana pepper. They’re mild peppers and I took most of the seeds out.

Make the chutney spicier by using a serrano or habenero if you’re brave, or sprinkle in cayenne pepper.

I didn’t want to sweat too much while I was eating, so kept the heat at a mild level. But like most spicy food, that the more you have, the more you want.

One-Hour Sweet with Heat Tomato and Pepper Chutney - Easy Recipe at

The brothy liquid is so full of flavor that I wanted to eat it like soup, and did.

It’s made with apple cider vinegar, brown sugar, ginger, cumin, smoked paprika, molasses, cloves. I love all those spices and flavors, but use whatever spices and seasonings you have on hand from curry to cayenne.

I didn’t add any salt because we’re a low-sodium house, and because I don’t think it needs salt. If you do, add salt to taste.

One-Hour Sweet with Heat Tomato and Pepper Chutney - Easy Recipe at

Make it in one hour by roughly chopping the veggies, tossing them in a pot, and let it boil with the lid cracked at a fairly strong boil for 30 minutes.

I removed the lid and let it boil on high for 10 minutes to reduce the liquid volume as quickly as possible. I didn’t have time or desire for slow-cooking and hours of simmering.

I was craving tomatoes and wanted to dig in as soon as possible. I eat one tomato every day like many people eat an apple a day.

One-Hour Sweet with Heat Tomato and Pepper Chutney - Easy Recipe at

Technically-speaking I’m not sure where chunky tomato soup, salsa, and chutney intersect.

Un-technically speaking, I think the intersection is in this jar.

One-Hour Sweet with Heat Tomato and Pepper Chutney - Easy Recipe at

What can you use it for? Put it on bread and let the juices soak in. Or make bruschetta. Use it to marinate your favorite protein, serve it with chips like a salsa, use it as sandwich relish, or on crackers with a hunk of cheese.

Mix it into a brown rice salad, use it over noodles like pasta sauce, make Vegetable Lasagna (vegan, GF) with it, or eat it like chunky Tomato Soup.

One-Hour Sweet with Heat Tomato and Pepper Chutney - Easy Recipe at

If your garden overflows or your eyes are bigger than your stomach when you see all those gorgeous tomatoes for sale in the markets this time of year, now you know what to do with them.

I’ve been happily eating my vegetables.

One-Hour Sweet with Heat Tomato and Pepper Chutney - Easy Recipe at

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4.67 from 6 votes

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

By Averie Sunshine
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 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 24 to 32 ounces (two 12-oz jars, filled to max)
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  • 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


  • Place all ingredients except molasses and salt in a large pot.
  • Bring to a boil over medium-high heat, stirring to combine.
  • 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.
  • After 30 minutes, if desired, add molasses, bourbon, salt to taste (I didn’t salt it), and stir to combine.
  • 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.
  • 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.
  • 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.


Serving: 1, Calories: 82kcal, Carbohydrates: 18g, Sodium: 45mg, Sugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Tomato fan? What are you making with seasonal summer produce?

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. OMG this stuff absolutely ROCKS! Crazy good indeed! I added a shot of bourbon instead of the molasses during the last 10 min–gave it a nice extra layer of flavor. Just smelling it cook was heavenly. I scored some very recently caught Alaskan salmon from a friend and wanted something special for it–this was so perfect. In fact, I can’t really think of anything it wouldn’t be good with. I’m glad to hear it freezes well too, because I know what I’ll be doing with all the tomatoes and peppers I get from my parents next month. I am head over heels for this one!!!

    1. I KNEW you would love this. The whole time I knew I had this post in my drafts and was getting ready to post it, I kept thinking about you! I actually just updated the recipe a bit to reflect the bourbon and the freezer storage.

      I could see this being wonderful with fresh salmon and everything from a hunk of blue cheese or brie with crackers to maybe not reducing it down quite as much as eating it as a chunky tomato soup/stew.

      Lucky girl that you get tomatoes & peppers from your parents! I bet you could also doctor this up with other root veggies like fennel or carrots even. Or with the spices you could even get more out there with everything from saffron to curry. I personally loved it as written but it’s a really versatile base I think.

      And yes, it makes your house smell so good — for like 2 days it lingered here!

  2. Making this as I type. It is amazing. Followed recipe to a T but didn’t add any molasses. Tasted sweet enough for me. Looking forward to sharing it at the beach this weekend with friends!

    1. So glad you enjoyed it and I bet your friends will too! It actually gets better (like pasta sauce or chili does) after a few days and everything marries!

  3. I’m lovin this very versatile chutney. I like to think it as a cooked salsa kinda thing? So easy to top stuff with this. Like baked potatoes! Now that’s an idea.

    1. Cooked salsa or like a chunky tomato soup almost – right along those lines, yes! It would be great over a baked potato!

  4. ohhh Averie, I love it! Tomatoes and peppers, my favorites! I love your chutney and can see it going on so much! When i get back form my weekend getaway, I am so going to give this a try!! I’ll have some ripe tomatoes that will be looking for a home with peppers!! :)

    1. We like the same things…peanut butter. And peppers. And tomatoes! Sounds like you have a garden that will come in handy. Enjoy your trip!

    1. I bet you’d love it! It’s got that savory/spicy vibe I think you like and it’s on the healthier side :)

  5. This is such a great versatile recipe! I need to try banana peppers, I’ve never had them!

    1. Such a fun little pepper – it has heat, but not too hot, so for kids or resistant-to-heat people, it’s a good ‘intro’ pepper :) Then again, my 6 yr old likes her peppers so hot she sweats. lol

  6. I do love what goes on in your creative food head.
    Sweet and heat are the best combo.
    Anytime I see sweet with heat on the menu it’s a done deal for me.
    There is this chicken wing joint here that has sweet & heat wings, that I get “just” for the sauce.
    Girl I’m telling you it’s so good.
    So seeing this chutney has me all excited.

    1. I used to waitress at a lunch spot in college and they had wings and while I dont eat chicken, there was the sweet/heat sauce and just carrying a tray of those wings was so good. I love the combo!

      Glad you like my what goes on in my head. If you like these flavors, there’s a post to bourbon baked beans I linked to in the related recipes that is that same concept, with baked beans. BEST BEANS i have ever had!

  7. Oh my GOD, THIS “I didn’t want to sweat too much while I was eating,” MY POST TODAY!!!

    Good god this looks delicious. I am such a chutney lover. My tomatoes are so close…..I could probably pick a few and make some green tomato chutney right now. Uh oh….putting ideas into my head….

    1. Girl I know. It was crazy. I read your post on the fly and didnt comment on all the similarities but yeah, what are the odds that we both post tomatoes, the same day. In 4+ yrs, I don’t think I’ve ever done a tomato-centric post as much as this one!

      You will LOVE this stuff. Lmk how it goes with any adaptations!

  8. Such a scrumptious use for an excess of tomatoes! Very creative and smart for end of summer produce! Thanks for sharing, Averie. :)

  9. What great timing! I prefer my tomatoes cooked rather than fresh, and we have some from the garden waiting to be eaten. Glad I have most of those spices on hand already!
    And as usual, your related posts reminded me of an older recipe that I wanted to make and ‘forgot’ about- easy pickled veggies! Cucumbers are taking over the garden :)

  10. My husband would go nuts for this … and frankly so would I : ) I love that it only takes an hour – sometimes I definitely want things fast! haha No patience for certain things!

  11. Love the flavors you added to your chutney! This would be so good over baked brie with crackers… think I just found dinner!

  12. I can’t get enough of versatile recipes like this. Serious life savers. Keep em coming Averie!!

    1. Thanks, Todd! They will never get the views that cookie recipes do, but they are practical and versatile!

  13. We are swimming in tomatoes so what a great idea! This would be a great hit to give to friends as a little “you are pretty special” gift too!

  14. During the cold months of winter I like food that makes me sweat – summer is an oaky time to turn down the food heat. :D This chutney not only sounds delicious, it’s gorgeous too! Love the chunks of peppers and onions (I’d want to eat it by the spoonful!).

  15. I can’t wait to make this and slather it atop cheesy cornbread! What a killer combo that will be :) Pinned!

  16. This looks amazing! I have never had nor made a chutney before, but this make me want to today! I bet it is awesome on crispy bread or with crackers!

  17. I always love these recipes of yours. Such great gifts too. I am really weird about tomatoes. I can’t stand the really big, juicy ones. I’ve figured out I can handle the grape or cherry tomatoes. All others are better off cooked in my book unless it’s a salsa or something with a lot of flavor, like this recipe.

    1. That’s funny about you and tomatoes. I like juicy but I cannot stand mushy! Sometimes juicy = mushy, but not always, thankfully!

  18. So funny how you compare tomatoes to an apple a day – I could never. Apples yes. My husband would totally love this chutney though. He loves spicy peppers, tomatoes, salsa type food :)

    1. People think as dessert bloggers we much eat like a pan of brownies a day but really I do eat a tomato a day! :)

  19. we adore chutney in Australia, it often makes a great salad sandwich. Cheese cheese, rocket and this kind of chutney is my fave cold veggie filler. Love that you have made a short cut version, the last time I made a corn chutney I was at home for hours!

    1. Oh I can’t deal with that. And with a small(er) child, pots of boiling liquid for hours and hours on end sort of freak me out. I don’t like to leave things boiling unattended (who does) but with kids, you really feel like you’re literally chained to the kitchen the whole time. No thanks!

  20. Yum. This will be great when my garden gives me more tomatoes then I know what do with.

  21. So many possibilities of how to eat this chutney! It sounds awesome – chock full of great flavors!!

  22. I’ve actually never had a tomato chutney before but this looks too good to not try. And one of my favorite salsas is actually called “Sweet Heat”–so I HAVE to give this chutney a whirl! :)

  23. I have to try this–I’m so intrigued by the spice mix and it sounds delicious! I have one cherry tomato plant so it’s “yield” is perfect for the 2 of us, but one of my husband’s co-workers gave me a HUGE bucket of tomatoes. I went on a serious marinara and tomato soup making mission last weekend and still have some left. I have never had tomato chutney before and am excited to try something a little different!

    1. Omg you are going to love love love this. It’s crazy good. I know your husband likes bourbon, and a splash of that wouldn’t hurt either. It’s sort of similar flavors to those crockpot baked beans I made 6-8 weeks or so ago, but wayyy faster! LMK if you try this! And your marinara and soup making sounds great. Nice to have things like that for a rainy day!

  24. Sometimes I like to throw a little chutney or salsa into my guacamole to change things up. Like Aerosmith, I’m livin’ on the edge.

  25. I’ve been making lots of caprese salads with our fresh tomatoes and basil. I love the sweet spicy combo, and would definitely try this with a jalopeno!

  26. I do not have a plethora of tomatoes in my kitchen waiting to be used, but I do have access to a grocery store with lots of tomatoes available for me to take home and make this chutney! I adore chutneys and love seeing new recipes for them.

    1. I know – I wish I had a garden, too! But the tomatoes in the markets are so cheap right now, it’s almost as good as having a garden :)

  27. Mm, spicy and sweet. I love that combo. Have you true the kind bars with chili powder and dark chocolate? So good.
    As for what I’m doing with summer produce, I’m making a lot of gazpacho…should be posting a recipe soon!

    1. It probably would ‘work’, in theory, yes. As for the taste, only you would be able to know if it’s going to taste the same. From a chemistry standpoint, I do think that brown sugar reducing is going to get a bit thicker than if you were to simply add Splenda, but you have to do what you think is best for your needs. If you try it, LMK how it goes.