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Tomato-Jalapeño Chutney

(recipe, Carrie Floyd)

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The inspiration for this chutney came from the Bijou Cafe in Portland, Oregon, where they serve a namesake condiment on their fantastic hamburgers (arguably the best in town). Try this on sandwiches, too. (It's also good by the spoonful right out of the jar.) If you only like a hint of spice, use one jalapeño, but if you're looking for more of a thrill, opt for two.


  1. Olive oil
  2. ½ cup finely chopped yellow onion
  3. 1 cup chopped whole canned tomatoes
  4. ⅛ cup apple-cider vinegar
  5. 2 Tbsp. brown sugar
  6. 1 to 2 whole pickled jalapeños, finely chopped
  7. Salt to taste


  1. In a medium sauté pan, pour enough olive oil to cover the bottom. Sauté onions over medium heat until the onions are completely soft and golden brown.
  2. Add the tomatoes, vinegar, brown sugar, and jalapeños. Bring to a boil, then turn heat down to a simmer and cook for 20 to 30 minutes, until thick, jammy, and not at all runny. Season to taste with salt.


You can store the cooked and cooled chutney in a jar in the refrigerator for a week or so. Be sure to read Carrie Floyd's Kitchen Limbo column on eating in-season tomatoes.