Go Back
+ servings
Roasted Tomato Chutney

Roasted Tomato Chutney

Simple, delicious & healthy.  This homemade chutney works great with any grilled food, fries or in a sandwich
Course Dinner, Sauces, Snacks
Cuisine American, Australian
Keyword Tomato Chutney
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 10 people
Calories 60kcal
Author AnotherFoodBlogger


  • 500 g cherry tomatoes cut in half
  • 1 red pepper/capsicum cut into slices
  • 1/2 red onion sliced
  • 2 garlic cloves sliced
  • 3 tbsp Squeaky Gate 'all rounder' olive oil
  • 1 tbsp honey
  • 1 tsp balsamic vinegar
  • 1 tsp chili flakes
  • salt
  • pepper


  • Place all ingredients in pan/baking sheet and stir to combine.
  • Place in oven at 170c for 40mins - until the vegetables have softened and start to char slightly at the edges.
  • Remove from oven, allow to cool and blend until smooth.
  • Store in an airtight container in the fridge for up to 2 weeks.



Essential Tools

  • cast iron pan/baking sheet/large frying pan
  • blender/food processor
  • measuring spoons/weighing scales
  • chopping board
  • sharp knife


  • use good quality ingredients when making this sauce for maximum flavour. Donn't skimp on the oil or tomatoes
  • i find using a cast iron added a little better caramelization to the ingredients but if you don't own one then a baking sheet will work just fine
  • feel free to adjust the spice to your liking, 1 tsp of chili flakes adds a nice warm spice feeling without taking away from the tomatoes - in my opinion


Calories: 60kcal | Carbohydrates: 5g | Fat: 4g | Sodium: 9mg | Potassium: 146mg | Sugar: 3g | Vitamin A: 675IU | Vitamin C: 27.2mg | Calcium: 8mg | Iron: 0.5mg