tomato jalapeno chutney

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Tomato-Jalapeño Chutney

By , from the Culinate Kitchen collection
Total Time 1 hour


The inspiration for this chutney came from the Bijou Cafe in Portland, Oregon, where they serve a namesake condiment on their fantastic hamburgers (arguably the best in town). Try this on sandwiches, too. (It’s also good by the spoonful right out of the jar.) If you only like a hint of spice, use one jalapeño, but if you’re looking for more of a thrill, opt for two.


~ Olive oil
½ cup finely chopped yellow onion
1 cup chopped whole canned tomatoes
cup apple-cider vinegar
2 Tbsp. brown sugar
1 to 2 whole pickled jalapeños, finely chopped
~ Salt to taste


  1. In a medium sauté pan, pour enough olive oil to cover the bottom. Sauté onions over medium heat until the onions are completely soft and golden brown.
  2. Add the tomatoes, vinegar, brown sugar, and jalapeños. Bring to a boil, then turn heat down to a simmer and cook for 20 to 30 minutes, until thick, jammy, and not at all runny. Season to taste with salt.


You can store the cooked and cooled chutney in a jar in the refrigerator for a week or so.

Be sure to read Carrie Floyd’s Kitchen Limbo column on eating in-season tomatoes.

This content is from the Culinate Kitchen collection.

There are 3 comments on this item
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0% recommend this recipe
1. by grateful_J on Mar 6, 2007 at 3:02 PM PST

Can anyone tell me if this can be stored in canning jars (e.g., fill jars, put on lids, turn upside down for 5 minutes to sterilize, let cool and listen for the “pop” as it seals, store at room temp)?

2. by Carrie Floyd on Mar 6, 2007 at 4:17 PM PST

I confess I don’t can, so I cannot tell you. Anyone else there know what the rule is when it comes to preserving chutneys?

3. by Deb on Nov 11, 2007 at 12:09 AM PST

I know it’s been a long time since the question was asked, but I just recently found this blog. ;>

grateful_J asks if this can safely be canned...

I would say no. The method she describes is not even recommended anymore for jams and jellies which are high acid products, which will usually only mold if they aren’t sealed well.

This recipe has tomato, which is borderline on acid & onions which are low acid, and should be pressure canned. There is not enough vinegar in it to make it a ‘pickle’.

Without a lot of testing to know how long the jars would have to be pressure canned, I can guess it would be long enough to turn the result into an overcooked mush.

It is a small recipe and could be stored in the fridge for a week or more (if it isn’t eaten faster than that), or mixed into yogurt and used as a veggie dip. Or it could easily be stored in the freezer.

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