Tomato-Onion Chutney


Simply put: caramelized onion, garlic, and tomatoes.   Though the recipe has no traditional Indian spices, I call it a chutney because it seems closer to that than a relish.

This can be used in a multitude of ways.  Serve it alongside scrambled eggs, grilled swordfish, or roasted chicken.  Use it as a filling for omelettes.  Spread it on toast.  It could even be mixed in with some pasta and topped with chopped basil and a drizzle of olive oil.  Use it as a topping for focaccia.  Spread it on a breakfast sandwich or add it to grilled cheese…

Savory Tomato Chutney

Savory Tomato Chutney


  • 2 Tablespoons olive oil
  • 1 large onion, either diced or thinly sliced
  • 1 teaspoon brown sugar
  • 2 cloves garlic, minced
  • 1 29-ounce can diced tomatoes (or 2 pounds fresh)
  • 1/4 teaspoon salt
  • 1 teaspoon red pepper flakes (optional)


  1. Heat oil in a 12-inch skillet over medium heat.
  2. Add onions and cook until softened, about 10 minutes
  3. Reduce heat to medium low. Stir in brown sugar. Continue to cook onions until they become caramelized, about 20 minutes, stirring occasionally.
  4. Add garlic. Cook until fragrant, about 30 seconds.
  5. Add tomatoes and salt. Increase heat to medium. Cook until thickened, about 20 minutes.

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