Roasted Tomato and Onion Chutney

Looking for an easy way to use up a large quantity of summer tomatoes? Here is a recipe for a delicious oven roasted tomato and onion chutney.

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!

About the recipe

To make this delectable chutney all I did is cut up fresh tomatoes, red onions, and garlic cloves. Drizzled with olive oil, tossed them all together and spread them on two baking sheets. Then roasted them in the oven for 45-minutes to 1 hour.


Lastly simply sprinkle 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. 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.
  • Store chutney in sterilized bottles in the refrigerator.

How to use this delicious chutney

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, and take a bite 😋.  


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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