This tomato basil chutney is a delicious way to incorporate fresh tomatoes into your diet! The tomatoes are marinated in olive oil, garlic, spices, and fresh basil, which brings out all the fresh flavors. It tastes like summer in a bowl!
I cannot remember where I initially found this recipe, but it is absolutely smashing as an accompaniment to grilled fish, peas and beans, or even corn. You can also add it to a salad for a touch of beauty and a whole lot of flavor. This chutney has become one of my all-time "go-to" recipes, and it takes about 10-15 minutes to prepare.
Why you’ll love this Tomato Basil Chutney
- So easy to make - It doesn’t get much easier than this! The dressing requires just a few simple ingredients, and then you pour it over the sliced tomatoes and basil. It’s ready in just 10 minutes!
- Bright, fresh flavor - The bold flavors of fresh tomatoes and basil brighten up any meal. It really tastes like summer in every bite!
Versatile summer side dish - One of the best things about this recipe is that it can either be served as a topping, similar to a salsa, or served as a seasonal salad! You can even serve it with toast or fresh bread like bruschetta. It’ll quickly become a staple on your summer menu.
Ingredients:
- Seasonings - Use a mixture of cumin, salt, and pepper.
- Garlic - Mince 2-3 cloves.
- Olive Oil
- Balsamic vinegar
- Grape tomatoes - Feel free to use any type of tomatoes. Cherry and grape tomatoes are ideal!
- Chopped basil - Dried basil works well in a pinch.
Tomatoes
I prefer to use grape or cherry tomatoes—especially in the winter and early spring when fresh, local tomatoes are not available—but you can use any tomato for this. I believe the original recipe called for campari tomatoes, which are small tomatoes that come together in a group with the stems still attached.
Basil
Basil has a slight licorice flavor, and it is a wonderful addition to many recipes, including tomato sauce, salads, and Bruschetta. It is one of my favorite herbs. Don makes an excellent Pesto Besto basil pesto from the basil we grow on our porch each summer.
Garlic
You will need minced garlic. If I mince my own garlic, I use a Pampered Chef garlic press. It's sturdy and works great. I find it easier to clean if I leave the skin on the garlic clove when I press it. Have you tried that? But lately, I have been buying the jarred minced garlic. It's such a time saver.
What You Need
Every kitchen should have the very best tools you can afford. For this recipe you need a bowl, measuring cups and spoons, wire whisk, good knife, and a cutting board. Simple tools, and I highly recommend getting some good knives.
How to Make Tomato Basil Chutney
- Mix until emulsified: cumin, garlic, oil, vinegar and salt and pepper.
- In a medium bowl, lightly mix the basil and tomatoes.
- Pour the oil mixture over the tomatoes and basil.
- Stir gently and serve.
Expert Tips
- Slice the tomatoes carefully - To release the flavor of the tomatoes, it’s best to slice them. Always use a sharp, serrated knife for this. The serrated blade will saw through the tomatoes easily, so you won’t crush them.
- Choose perfectly ripe tomatoes - If your tomatoes are underripe, they’ll be firm and sour. If they’re overripe, they’ll be soggy and watery. Only choose tomatoes that are fully ripe.
- Try different types of tomatoes - Since this is such a simple recipe, it’s an easy way to highlight the differences between specific types of tomatoes. Use a medley of colorful cherry tomatoes for a sweet flavor. Cube your favorite heirloom slicing tomatoes for a meaty, satisfying dish. You can also use purple tomatoes, green tomatoes, and any other color you’d like!
- Fresh is best - It’s always best to store tomatoes at room temperature, but once they’re sliced, they nee to be refrigerated. For the best flavor and texture, use this salad within 1-2 hours after you make it. The refrigerated leftovers will still taste great, they just may be a little softer and more watery.
Tomato Basil Chutney
Author: Recipe Idea Shop
Ingredients
- ½ teaspoon cumin
- 2-3 garlic cloves minced
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 2 cups grape tomatoes cut in quarters
- ¼ cup fresh basil chopped
Instructions
- Mix until emulsified: cumin, garlic, oil, vinegar and salt and pepper.
- In a medium bowl, lightly mix the basil and tomatoes.
- Pour the oil mixture over the tomatoes and basil.
- Stir gently and serve.
Variations
- Use a vinaigrette—If you don’t want to make your own dressing, feel free to use store-bought balsamic vinaigrette instead.
- Add mozzarella—This recipe is very similar to caprese salad, an Italian classic. For a refreshing salad, add small mozzarella balls, like ciliegine or pearls.
- Add pasta - Make some pasta, then rinse it under cool running water to stop it from cooking. Stir it with the tomato basil chutney for a quick side dish that will feel a crowd! It can help to make a little extra vinaigrette to coat the noodles.
- Adjust the vinaigrette - The dressing is pretty simple on its own. Feel free to season it to your liking by adding a little honey for sweetness, some Italian herbs, and a squeeze of fresh lemon juice.
Recipe FAQs
Does chutney have to be cooked?
There are actually two different categories of chutney. The first group is cooked down, similar to jam, and then often canned for long-term preservation. The second type is more like a pico de gallo or chopped salad, and is usually eaten raw as a garnish or topping. This tomato basil chutney fits into the second category and is not intended to be cooked.
Do you have to refrigerate chutney?
Yes, all types of chutney (the canned type and the fresh variety) should be refrigerated for food safety purposes. Raw, prepared salads should only sit out at room temperature for a maximum of two hours.
How should I serve tomato basil chutney?
This simple tomato basil chutney recipe is incredibly versatile! Think of it like bruschetta. It can be served on toast as an appetizer, spooned over grilled chicken or fish, or even added to pasta, salads, wraps, and more. It’s wonderful with cheese and fresh bread and can even be served on a charcuterie board!
Related Recipes
- Gluten Free Tomato Basil Pie
- Tomato Basil Pie
- Middle Eastern Black Bean Ful
- Asparagus Tomato Frittata
- Spinach Red Pepper Frittata
- Mushroom Omelet
This post was first published on Recipe Idea Shop on May 2, 2016, and updated on August 26, 2021, and again on August 25, 2024.
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.
