Tomato Chutney

Tomato Chutney


"This is an African (Mozambique) tomato chutney sauce that goes well with African curry and onion hot sauce. It is very simple to make, and uses fresh ingredients that are easily found."
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30 m servings 33 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 33 kcal
  • 2%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place cherry tomatoes in a medium saucepan. Add just enough water to cover the bottom of the pan. Bring to a boil over medium-high heat, and let cook until tomatoes are soft and broken.
  2. In a medium bowl, mix together the white onion, green onion, cilantro, and chile peppers. Add hot cooked tomatoes, and mix well. Season with salt, pepper and lemon juice to taste.



This the African take on salsa - pretty good recipe. I don't care for the tough skins of cooked cherry tomatoes so I used romas and peeled them before cooking then down. I also used lime juice...

Good, but it would be better if you remove tomato rind before boiling.

Delicious! Thank you!