Roasted Tomato and Onion Chutney

Looking for an easy way to use up a large quantity of late summer tomatoes? Here is a recipe for a delicious oven roasted tomato and onion chutney or call it a chunky jam. This chutney is tangy and sweet and tastes amazing with pretty much anything – on toast, with eggs, rice, pasta, chicken, fish, burgers, or with crackers and cheese. Just cut, toss, and roast. Give it a try!

To make this delectable chutney all I did is cut up fresh tomatoes, red onions, and a few garlic cloves. Drizzled with olive oil and tossed them all together. Spread them on two baking sheets and cook in the oven for about 45-minutes to 1 hour. Then simply toss with salt and pepper and cayenne pepper for some spice, and store in sterilized bottles to use whenever you like.

Roasted Tomato and Onion Chutney


  • 10 cups of fresh tomatoes
  • 2 red onions cut into slices
  • 4 garlic cloves finely sliced
  • Salt and pepper
  • 8 tbsp olive oil
  • 1/2 tsp chili powder (optional)


  • Preheat oven to 400 degrees.
  • Mix together tomatoes, onions, garlic cloves and olive oil. Spread on two baking sheets. Place in oven and bake for 30 minutes. At the 30-minute mark, toss the tomatoes around.  Place back in oven and continue roasting for an additional 30 minutes until the tomato juices have evaporated and tomatoes are soft and caramelized.



  • Take out of oven and place in a pan over low heat on the stove.  Add salt, pepper, and chili powder (if using) and thoroughly mix together for a minute or two.  Roasted tomato onion chutney is ready.


  • Store chutney in sterilized bottles in the refrigerator.




Cook’s Notes:  If you would prefer this chutney as a smooth spread simpy blend the tomato mixture in a food processor into a smooth texture.

For a quick sandwich spread a generous amount of chutney on two slices of bread, add a slice of cheese like Monterey Jack or Cheddar cheese, and take a bite 😋.  Have sandwich with soup or salad for a simple, easy and delicious lunch.




11 thoughts on “Roasted Tomato and Onion Chutney”

  1. Good morning Kalpana, I wanted to let you know your roasted tomatoes tasted amazing on my egg sandwich this morning! I will be making it in the future. Thank you very much. Iya

  2. Dolly, not just photos … Your Entire Blog is magnificent because you are putting your Heart and Soul into the Write Ups… As you are not writing this for profit ( Commercial reasons) , the blog is even more alluring . Love for Love’s sake … That is why that Write up on Tara was a masterpiece. Your Post on Tara inspired me to do a Ceramic Painting … see my Profile photo

  3. Kalps, This is so timely especially for the Winter months ahead .. I will share this simple recipe with Deepika. I love the fact that this Tomato Chutney can be preserved, Mine as always is the complex Tomato Chutney using Urad Dhall , Red Chillies, Asaftoedia and even Ginger with mustard and methi seeds and Karuveppilai for tempering. A pinch of Sugar too. The Bengalee version is simpler with Pineapple chunks = , Cloves and Cinnamon … no onions or Garlic in both , My chutney version is ideal for Dosas/idlis/upma … The Bengalee version is great for a Sandwich Spread and with Coriander Leaves , Chutney becomes even more versatile.

      1. 😀 Thank you! Even Uma Chithi called to compliment me on my photos 😀, she wanted to know if I had taken any courses. No I haven’t but all my life I have loved taking photos, it has become a hobby now along with gardening and now I have a blog to post the photos I take.

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