Tomato and Golden Raisin Chutney

I spy with my ripe tomato eyes a delicious golden raisin and tomato chutney, to my surprise! It’s been a delicious heirloom tomato season to be enjoyed with both eyes and taste buds.

There are no masked ingredients in today’s recipe, and the sweet and spicy taste of this chutney is a delight. In Hindi, the word ‘chutney’ means ‘to lick’ or to ‘eat with appetite’. While I’m certainly not suggesting that you lick your chutney for sanitation’s sake, I highly encourage indulging yourself in good food and ingredients.

If you enjoyed last week’s Sri Lankan red lentil dal, or haven’t had a moment to make it, dal and chutney pair wonderfully together — especially with garlic naan as your flavor vessel.

Tomato and Golden Raisin Chutney

Preheat the oven to 275˚

Sterilize the jars – Wash 2-pint jars in warm soapy water and rinse well. Place on a rimmed tray and place in the oven. Leave in the oven for at least 30 minutes. 

Make the chutney – Place all of the ingredients in a heavy bottom saucepan and stir to combine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to a simmer and cook, for 45 minutes to one hour until the mixture thickens, stirring every 10 minutes.

Pour a small amount of chutney onto a spoon and put it in the freezer.  If the mixture gels, the chutney should be done. If not, continue cooking and test every two minutes.

Ladle the chutney into the sterilized jars and seal. Turn upside down onto a cooling rack. Invert after 15 minutes and let cool to room temperature. Label and date. Store in the refrigerator.

makes 4 half pint jars


  • 4 cups of  peeled, seeded, and chopped heirloom tomatoes
  • 1½ cups of organic cane sugar
  • 1 cup golden raisins, chopped 
  • 4 tbsp rice wine vinegar
  • 3 tbsp pectin 
  • 1½ tbsp Maras Biber chiles
  •   2 tbsp minced ginger
  • 2 cloves minced garlic
  • 1 tbsp curry powder
  • 1 tsp Maldon salt flakes