Tomato Chutney Bruschetta

Tomato chutney was a special Sunday treat when I was at boarding school. One of my friends, whose parents taught at the school, would let our group of four friends know that mom was making some tomato chutney later. We would quietly sneak up to their place (we had to be sneaky because we weren’t allowed to visit teachers in their home even if we were friends with their children — it was just one among hundreds of stupid rules probably made for the hell of it) and waiting for us would be a loaf of bread and the spicy, tangy, tomatoey relish.

Tomato chutney
Tomato Chutney Bruschetta by

Sometimes the chutney had peas added to it, sometimes there was cilantro.  It didn’t matter. It was always delicious!

Scooping giant blobs of the tomatoey goodness with slices of bread until the bowl was licked clean, was perfect Sunday heaven. A’s parents were surrogate parents to us and I don’t know how I would have made it through boarding school without them.

Her dad whom we lovingly referred to as Apu, always had some snacks and candies for us too. Sunday’s spent at her house were the best!

Her mom taught me how to make that tomato chutney when I was 13 and I have been making it ever since. Every time I’m in a nostalgic mood thinking about my boarding school friends, or when I want to impress friends with a simple but delicious hors d’oeuvre, tomato chutney is my go to dish.

I love to turn it into an Indian style bruschetta because the crunchy bread goes perfectly with the rich, jammy texture of the tomatoes.  It was just the thing I was craving after seeing the tomatoes in our first CSA earlier this week.

Tomato chutney

Tomato Chutney Bruschetta

Tomato chutney on a toasted french baguette
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Appetizer
Cuisine: Indian
Keyword: chutney, tomatoes
Servings: 8
Calories: 72kcal


Tomato Chutney

  • 1 pound whole tomatoes freshly chopped
  • ½ medium onion diced finely
  • 2 tsp vegetable oil or ghee
  • 1 ½ tsp cumin
  • ¼ tsp chili powder (or more to taste)
  • 1 green chili (optional)
  • 1 handful frozen peas (optional)
  • salt (to taste)


  • ½ loaf french baguette (double tomato chutney recipe if using whole loaf)
  • 1 tbsp olive oil


For Tomato Chutney

  • Heat oil in a pan until nice and hot
  • Toss in cumin, it should sizzle
  • Toss in onions, green chilies and a pinch of salt. Cook until softened and translucent
  • Toss in tomatoes and spices. Stir.
  • Cook until reduced a little. About 5 to 8 minutes.
  • Toss in the peas. Cook for another minute.
  • Garnish with cilantro.

For Bruschetta

  • Preheat oven to 375 degrees
  • Slice the baguette into 1/2 inch slices
  • Brush with olive oil
  • Toast bread slices for about 8 minutes, until golden brown
  • Scoop a couple of spoonfuls of tomato chutney onto each slice and garnish with cilantro


Calories: 72kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 120mg | Potassium: 172mg | Fiber: 1g | Sugar: 3g | Vitamin A: 497IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg
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