Tomato Chutney


  • 1 c. fresh tomatoes, chopped
  • 1 c. onions, chopped
  • 1 garlic clove, minced
  • 1/4 tsp. freshly grated peeled ginger, or to taste
  • 1/4 c. peppermint leaves
  • 4 Tbsp. fresh lime juice
  • 1/2 tsp. sea salt


  1. Place tomatoes, onions and lime juice in blender. Blend until puréed. Add garlic, ginger and salt and blend.
  2. Add peppermint leaves to mixture in blender and pulse just until the peppermint is chopped.
  3. Spread mixture on sliced whole grain french bread and serve.

This chutney can also be served on crackers, toast or tortilla chips. Extra chutney can be placed on the side for a dip.

Browse Cook(s): Curtis and Paula Eakins

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.