Two Tomato Chutney

This is a simple tomato chutney that uses both sun dried and fresh grape (or plum) tomatoes along with fresh basil and parsley. It has an intense tomato flavor ~ delicious with grilled foods like chicken, pork tenderloin, salmon or swordfish. Serve with easy sides like roasted potatoes and sautéed spinach.

Two Tomato Chutney

Two Tomato Chutney

5 from 2 votes
Leave a Review »
A pungent chutney made with both sun-dried and fresh grape tomatoes, extra virgin olive oil and fresh herbs is a terrific topping for grilled chicken, fish and lean pork.


  • 6 tablespoons extra virgin olive oil
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 3 ounces sun dried tomatoes, julienned
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1 pint grape tomatoes, halved lengthwise (see notes)
  • 3 scallions, sliced
  • 1/4 cup chiffonade of fresh basil
  • 1/4 cup parsley, chopped


  • Heat the olive oil in a large pan over medium heat. Add the shallots and garlic and cook until soft but not browned, about 3 minutes. Add the sun dried tomatoes, sherry vinegar, salt, a few grinds of black pepper and oregano. Cook until the tomatoes are soft, about 2 minutes more.
  • Add the grape tomatoes and scallions. Continue cooking until the grape tomatoes are soft and slightly wrinkled, about 3 to 4 minutes. Mix in the basil and parsley and cook for 1 minute more. Allow the mixture to cool to room temperature before serving.

Tips for Making This Recipe

Plum tomatoes (about 5 medium) can easily be substituted for the grape tomatoes, just remove the seeds and chop them roughly.
Have you made this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!