Spicy Tomato and Pepper Chutney

A sweet and spicy chutney bursting with flavor! Takes less than an hour to make. Can and freeze extra to have on hand. spicy tomato and pepper chutney

Do you ever have too many tomatoes or peppers from your garden and don’t know what to do with them? I’m with you. Or at least my parents are. My Dad spends a lot of his time in the summer tending to their outdoor garden. It is loaded with tomatoes, Italian and hot peppers, herbs and an accidental yellow squash plant.

Now is the time of season when all of the vegetables come in at once. When I visited my parents this week they loaded me up with enough tomatoes and peppers to feed an army. I thought about what to do with them. Tomato sauce? Nah. Cold tomato salad? No. I wanted to make something different. Something where I could incorporate the sweet and spicy peppers they gave me.

That is how this amazing Spicy Tomato and Pepper Chutney came about. I am extremely proud of this recipe and was surprised at how well it turned out. All of my recipes are trial and error and this one surpassed my expectations. I was able to use the tomatoes, spicy serrano peppers and the sweet italian peppers together. They make a perfect chutney.

pepper chutney

A chutney is typically made with vegetables or fruit and is loaded with spices.

For this recipe I used two types of tomatoes and two types of peppers. I used what I had on hand. If you can’t find Serrano peppers I would substitute jalapenos. If you have extra cherry tomatoes lying around use them!

tomato chutney This is one of those set it and forget it recipes. Roughly chop your vegetables and throw them in the sauce pan. Bring to a boil, simmer and let cook for an 40 minutes. Pretty easy huh? You can double this recipe, jar and freeze any extra.


This Spicy tomato and pepper chutney is unlike any other sauce i’ve made. It’s sweet and spicy all at the same time. The chunks of tomato and pepper go great over fish, chicken, or rice.


Spicy tomato and pepper chutney

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 1 cup
A sweet and spicy tomato-pepper chutney bursting with flavor!


  • 2 medium tomatoes
  • 2 roma tomatoes
  • 2 green Italian peppers
  • 2 Serrano peppers
  • 2 teaspoons sugar
  • 1/8 teaspoon pepper
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon salt
  • 1 teaspoon apple cider vinegar


  • Place all of the ingredients: both tomatoes, peppers sugar, pepper, red pepper flakes, salt and apple cider vinegar in a medium saucepan.
  • Bring to boil and let simmer on low heat for about 40 minutes. Your sauce should be chunky and thick. If it's not getting as thick as you want turn the heat up a bit and stir constantly. You can also slightly cover the saucepan with a lid if the sauce is bubbling out.
  • Serve immediately and enjoy!

Recipe Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

Nutrition Facts
Spicy tomato and pepper chutney
Amount Per Serving
Calories 151 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 322mg14%
Potassium 1330mg38%
Carbohydrates 34g11%
Fiber 8g33%
Sugar 23g26%
Protein 5g10%
Vitamin A 4150IU83%
Vitamin C 247.4mg300%
Calcium 61mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Condiment
Cuisine: Italian
Keyword: Spicy tomato and pepper chutney


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Recipe Rating


  • Danielle

    It this chutney safe to preserve, I’m thinking of making it for my school folio????????

  • Hi Danielle,

    I have not preserved this so I can’t say for sure. In my opinion though I think it needs a lot more vinegar than 1 teaspoon to be able to preserve this safety. So to answer your question No I do not think it is safe to preserve.

    Thank you,


  • Hi, i love the sound of this chutney,can you tell me how long can i keep this for.Thanks for the blog……

  • Nathan

    I Wouldn’t keep it in the refrigerator for more than a week, however, it should freeze nicely. A great way to always have some on hand is to divide it into small zip-lock freezer bags and lay them out on a baking sheet to freeze. Then you will always have a small portion whenever you would like. Hope you enjoy!

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