Tomato Chutney Recipes, Red, Green, Chunky, Spicy Indian Salsa
Spicy tomato chutney made at home is versatile, easy to make and makes a great gift. It can be used as a salsa side dish, as a sauce for sandwiches and as a convenient ingredient for homemade pastas, pizzas, curries and stews.
Tomato chutney also pairs well with grilled and barbecued meat, fish and seafood. These chutneys are also idea as dip and salad dressing. Tomatoes are very healthy and are popular items for home gardens and for growing in pots and vertical gardens.
Making chutney is a great way to use the bulk of the crop at the end of the season. This article includes four fabulous recipes for different styles of chutney: Red, and Green Chutney, a Spicy Indian Chutney and a chunky salsa recipe. Nutrition data for 100g of fresh tomatoes is also included.
Health Benefits of Red and Green Tomatoes
Shown below is a full nutrition summary for red tomatoes and also a comparisons if the nutrients in green (unripe) and red tomatoes. The key differences between them are:
► Green tomatoes have slightly levels of calories but lower levels of carbohydrates
► Green tomatoes have higher levels of Vitamin A, but similar levels of other vitamins
► Red tomatoes have more iron but equivalent amounts of fat, protein and fiber
Major Nutritional Benefits of Tomatoes
► Both red and green tomatoes have low levels of carbohydrates and few calories (less than 20 calories per 100 g). They are also very low in fat contents and no cholesterol.
► Tomatoes are good sources of dietary fiber, minerals, antioxidants and many vitamins.
► Tomatoes are rich in Lycopene, which is a flavonoid type antioxidant, that is rare in other fruits are vegetables. Another antioxidant, Zea-xanthin is also found in high levels in tomatoes, as well as catotenes, xanthins and lutein.
► Tomatoes are an excellent source of Vitamin C with 100 g providing a fifth of the daily requirement for this vitamin. Tomatoes also contain moderate levels of vital B-complex vitamins such as thiamin, niacin, folates, riboflavin as well essential minerals like iron, potassium, calcium and manganese. and other trace elements.
Comparison of Nutrients in Red and Green Tomatoes
Nutrients in 100 g serving
Ripe Red Tomatoes
Calories from Fat
Total Fat (g)
Saturated Fat (g)
Polyunsat. Fat (g)
Monounsat. Fat (g)
Dietary Fiber (g)
Vitamin A (% daily)
Vitamin C (% daily)
Calcium (% daily)
Iron (% daily)
Spicy Red Tomato Chutney
- 1 kg (2 lb) tomatoes
- 4 cloves garlic, crushed
- 2 tablespoons Thai fish sauce
- 1 tablespoon balsamic vinegar
- 450 g (15 oz) dark brown sugar
- 100 ml (1/2 cup) red wine vinegar
- 2 large pieces of fresh ginger, peeled and finely chopped
- 3 red chillies, roughly chopped (removing the seeds lowers their pungency)
Blend about half of the tomatoes in a blender or food processor until finely chopped, but not liquefied. Transfer the blended tomatoes to medium pot with the other half of the tomatoes. Add the garlic, red chillies, chopped ginger and Thai fish sauce to a blender or food processor and pulse to form a smooth paste. Transfer this mixture to the pot with the tomatoes.
Heat the pan over moderate heat. When warm add the balsamic vinegar, sugar and red wine vinegar. Bring to the boil while stirring and then reduce the heat to a simmer and cook for about 35 minutes. With the pot uncovered about half of the volume will be lost. Allow the chutney to cook and then transfer to sterilised jars. Cover and store in the refrigerator.
Green Tomato Chutney with Apples and Sultanas
- 500g (1 lb) light muscovado sugar
- 1 rounded tablespoon of salt
- 500g (1 lb) onions
- 500g (1 lb) sultanas
- 2.5 kg (5 lb) green tomatoes
- 1 1/4 (5 cups) litres of spiced pickling vinegar
- 500g (1 lb) cooking apples (peeled and chopped)
Slice the tomatoes and roughly chop. Chop the onions very finely. Place alternate layers of tomatoes and onions in a large bowl, after sprinkling each with salt. Leave overnight in the fridge. Add the sugar and vinegar to a large pot and bring to the boil, mixing to fully dissolve the sugar. Reduce the heat to a simmer and add the chopped apples and sultanas and cook for about 10 minutes. Strain the tomatoes and onions in a colander to remove excess moisture and then add to the pot with the vinegar. Increase the heat boil the mixture for 1-2 minutes and then simmer the chutney for about 1 hour, stirring frequently. Transfer to warmed sterilized jars and seal with lids.
Chunky Red Tomato Chutney
- 2 tablespoons brown sugar
- 2 garlic cloves, finely chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 small brown onion, peeled and finely chopped
- 500g (1 lb) ripe red tomatoes, coarsely chopped
- 1 small fresh red chilli, finely chopped (remove the seeds if you like)
Heat the olive oil in a medium saucepan over moderate to low heat. Fry the onions for about 5 minutes, until transparent and soft. Add the chilli and garlic and fry for about 2 minutes. Add the tomatoes and cook, while stirring for about 5 minutes or until the tomato starts to break down. Add the vinegar and sugar, and cook for about 10-15 minutes, until the mixture thickens. Set aside to cool and store in sealed sterile jars.
Indian Style Spicy Red Tomato Chutney
- Salt to taste
- 4 ripe red tomatoes
- 3 teaspoons of olive oil
- 2 sprigs of curry leaves
- 2 onions peeled and chopped
- 1/2 teaspoon Mustard seeds
- 8 red chilies finely chopped
- 1/2 teaspoon Urad dal or similar
- 1/2 teaspoon Chana dal or similar
- 10 cloves garlic, peeled and chopped
Add 2 teaspoons of oil to a heavy pan and fry the garlic and onions for 1-2 minutes. Add the chillies and tomatoes and fry for another 3 minutes. Blend the mixture to a course paste. Put some extra oil in a pan, add mustard seeds and spices. After 1 minute, add curry leaves and heat through. Add the blended paste to the pan and season with salt and a little sugar. Heat through to finish the cooking. Cook and store in glass jars.
Nutrition Data for Red Tomatoes (100 g serving)
Nutrition data for 100g fresh red tomatoes
© 2013 Dr. John Anderson
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