Addictive Tomato Chutney: Updated to Use Less Sugar

I’m so excited to be able to share this update to one of my favorite recipes here at AOC – Addictive Tomato Chutney. It’s an old recipe that I’ve used for years and old canning recipes seem to have a lot of sugar. When I adapted the original recipe all those years ago, I actually did cut down on the sugar along with the other changes I made in seasonings and flavors.

By the way, it’s perfectly safe to cut sugar (or substitute dry seasonings, etc.) from a canning recipe that also calls for vinegar as the sugar is used for flavor.

But last year, as we were eating a more healthy, whole foods lifestyle, I started to feel bad about all the sugar I added when making the tomato chutney.

But just a little.

I still made it – and enjoyed it all year long (you all know I believe moderation and balance are two keys to health and optimum weight, after all).

This year my goal was to see if I could cut the sugar and still have our favorite condiment. And it would have to still taste the same, or I was gonna keep the sugar. A girl has to draw a line somewhere.

After a couple of so-so batches (still OK, but not the same), I hit upon a ratio that not only cuts the sugar in half, but also uses a combination of honey and brown sugar or sucanat – and tastes just as good!

Do I hear a cheer?

No? Maybe that’s because you haven’t tried this recipe yet. If so – then I urge you to get some tomatoes and make a batch. It’s the only way to know that I’ve named this appropriately – it truly is addictive.

Some have asked what we use it on. I usually counter with, “what don’t we use it on?” Eggs, frittatas, fries, burgers, meats, Indian curries…the list goes on. It’s an “adult ketchup” and anything you’d use ketchup on is a million times better with this chutney.

Yep, a million.

And now there’s even more incentive to make enough to use all winter long. As if I needed any more.

Here’s the updated recipe, which also includes the new, easier and faster way I’ve been making this – and my favorite salsa – for the last few years: using a food processor to chop the tomatoes, peels and all.

Oh, man, the news just keeps getting better and better!

*Please refer to the original Tomato Chutney posting for all the steps which include photos of how the chutney should look and how to can it.*

Addictive Tomato Chutney {Updated With Less Sugar}

• 4 lbs. tomatoes
• 1 c. chopped onions
• 1/4 c. minced garlic (about a medium sized head)
• 1/2 c. raisins, chopped in a food processor (I usually do this when chopping the garlic)
• 1/2 c. brown sugar or sucanat
• 1/4 c. honey
• 1-1/2 c. cider vinegar
• 1 TB. pickling salt
• 1 lime, zested and juiced
• 1 TB dry, ground ginger
• 1 tsp. hot pepper flakes (or to taste- I actually use a whole tablespoon, ’cause we like it spicy)
• 1/2 tsp. ground cumin
• 1/2 tsp. black pepper

1. Core and quarter the tomatoes and add them – unpeeled – in batches to a food processor, whirring until evenly chopped (fairly fine). You should have 7 cups of chopped puree. If you don’t have a food processor, core, peel and chop the tomatoes by hand.
2. Combine all the ingredients in a heavy nonreactive 4-6 quart pot. Bring to a boil over high heat, then lower heat and cook at a low simmer for 1-1/2 to 2 hours until thickened. Stir often as it thickens to prevent scorching.
3. Prepare canner, lids and jars (see general canning steps here)
4. Ladle the chutney into 1/2 pint canning jars leaving 1/4″ headspace and attach the two-piece canning lids.
5. Boil in a boiling-water canner for 10 minutes.
6. Remove and cool before storing in a dark, cool place.

Makes five 1/2-pint jars

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