Holding on to Summer ~ Sweet and Spicy Yellow Tomato Chutney

golden jubilee tomatoes
peeled golden jubilee tomatoes

Procrastination is my middle name.

Sometimes I get so bogged down *thinking* and *planning* that I can’t bring myself to actually do anything.

lots of tomatoes
red and yellow tomatoes in various stages of ripening

For the past week, I have watched the Golden Jubilee tomatoes on the counter turning riper and riper. Last year I made yellow tomato jam, and it was good,
but it wasn’t GREAT. This year I wanted to make something really special.
Golden Jubilees are rather sweet, as tomatoes go. I wanted something that would enhance their peachy flavor without overpowering it.

horned tomato!
see the horned tomato at the bottom?

I searched every book in my pantry. Surely I could find just the right recipe for what I had in mind — a thick, sweet, yet spicy preserve — one which would, in the chill dark days of winter to come, transport me back to these warm golden days of late summer.

Alas, even online, I did not find an overabundance of yellow tomato recipes.

Procrastination threatened to turn to desperation as I realised the tomatoes would break down and spoil if I didn’t get a move on. Finally I gave up on printed recipes and put procrastination on the shelf. Armed with my trusty sharp Forschner knife,
I dove in and began chopping.

The result was a dense, golden chutney — rich with a melange of flavors from panch phoron (courtesy of dear Mandira!), the heat of fresh and dried chiles, and the mellow sweetness of jaggery.

A couple of notes about this recipe:

The amount of jaggery is not absolute — 3/4 c is what I needed.
I added it in 1/4 c increments, tasting every time. You may need more or less depending on the sweetness of your yellow tomatoes.

For canning tomatoes, a small amount of acid is often required. A general guideline I read is to use about 2 tsp of lemon juice per pint of finished product. The lemon juice may be omitted if you’re making a small batch for immediate consumption. If you’re canning, be sure to read the instructions that came with your canner. It also helps to learn from a reputable source — I found an excellent reference at Ball’s Fresh Preserving.

juicy golden jubilee
a juicy peeled golden jubilee tomato

Golden Tomato Chutney
makes about 3 pints

1 TB canola oil
10-12 curry leaves, chopped
4-5 slit green chiles
1 TB panch phoron
1 TB grated ginger
1 TB grated garlic
4-5 dried red chiles
2 c yellow onion, chopped
12 cups yellow tomatoes, peeled, cored and roughly chopped (about 6-7 lbs)

1/2 – 3/4 c jaggery or to taste
2 tsp salt or to taste

juice of 1 1/2 lemons (about 6 tsp) — if canning

fresh ingredients
freshly grated ginger and garlic, with homegrown chiles and mandira’s panch phoron

In a large heavy pan, heat the oil over medium heat. Add the curry leaves, fresh chiles, and panch phoron. Fry for a minute, then add the grated ginger and garlic.

frying the savory spices
frying the aromatic spices

Fry a few minutes longer, then add the onion and dried red chiles. When the onion begins to turn translucent, add 1/4 cup jaggery, the chopped tomatoes and their juice. Stir well, raise the heat to medium-high and cover the pan partway. Bring to a boil and cook down, stirring occasionally, until the mixture is reduced by about a third.

cooking the chutney
tomatoes cooking down with onions, chiles, and spices

Add 1 tsp salt and taste — add more jaggery if needed. Continue cooking down until the mixture is reduced by half. Add lemon juice if canning. Taste again and add more salt and jaggery if needed.

When the mixture is seasoned to your taste, turn off the heat and allow to cool slightly. If you’re canning, ladle into sterlized jars while still hot, and follow the manufacturer’s instructions for processing.


Find great recipes for home canning at Pick Your Own.

The finished product!

golden jubilee tomato chutney
golden chutney made with golden jubilee tomatoes ~ aglow in late-summer sun


A different kind of ‘peachy’ treat — a piece of an eye agate with unusual coloring — another reminder of sweet summer days πŸ™‚

peachy eye agate
a piece of an eye agate with peach coloring ~ filled with quartz

peachy eye agate
showing the round white ‘eye’ on the top



  1. indosungod said

    ooh! look at all those tomatoes. The golden chutney looks delicious. You know me I would some chili powder and go about the chutney the same way πŸ™‚

    I thought the agate stone were candy πŸ˜‰

    They do look a little like candy don’t they ISG? I’ll put chili powder in the red chutney which is next up for canning! πŸ™‚

  2. sra said

    Those tomatoes look lovely – haven’t seen such yellow tomatoes ever! Liked the horned one especially!

    The Golden Jubilee plants are really heavy yielders, Sra. I liked the little horned tomato myself πŸ™‚

  3. Cynthia said

    I have to try that chutney.

    If you do Cyn, I hope you enjoy! πŸ™‚

  4. Jyothsna said

    Those tomatoes are so lovely! Canning those is a great idea!

    This variety grows without any help from me, Jyothsna! Thanks πŸ™‚

  5. sunila said

    Beautiful golden tomatoes and chutney,if i ever come across such tomatoes I will pounce on em and buy em.the horny tomato(:0) is cute .

    Glad you enjoyed, thanks Sunila πŸ™‚

  6. Aparna said

    Never seen goldeny yellow tomatoes like these before. They’re beautiful. I would have never thought that was a tomato chutney if I hadn’t seen these.:)
    I do make a tomato chutney with the red ones.

    I made red tomato chutney more conventionally, Aparna. It’s more savory than the yellow. Thanks for stopping! πŸ™‚

  7. bee said

    what a gloriously coloured and flavoured chutney!!! for a minute i thought the agate was ham. πŸ˜€

    Thanks Bee, I liked the color too. Ham, that’s funny! πŸ˜‰

  8. asad123 said

    Looks yummy.

    Thank you Asad.

  9. Pelicano said

    Actually, if you are reducing the tomatoes before canning, you needn’t necessarily add extra acid, as it has become more acidic already by reduction…but then again I don’t like to contradict the guidelines. Much. πŸ™‚ That looks like a heavenly use of yeller maters Linda! I also love those Golden Jubilees. Any maters left? I strongly recommend an Andhra-style achaar! Very useful pickle…

  10. Pelicano said

    P.S. Great to see you back to blogging; i’ve missed picking on ya! πŸ˜‰

  11. mallugirl said

    i am jealous of ur tomatoes.. what a glorious crop!!!!!

  12. Jaybird uk said

    Great recipe.. thanks..no one in england that l know have even seen yellow tomatos, they kept asking me if they would turn red, durr. l grew them from seed, first time.(seeds came from canada) 7 plants.. what a grat crop, but l think to damp for them here..started to die off.. but the crop was geat…
    your recipe saved my life, did not know what to do with them all.. problem now solved.. thanks again

  13. […] method, and they have already sprouted. Speaking of jubilee tomatoes, the blogger Out of the Garden has a good looking tomato chutney that uses […]

  14. Cathy Long said

    How big and what is the weight of the eye agate. I have a large stone I am trying to identify.

    I haven’t weighed it, and it’s been some time since I had it out to look at. quarter, maybe a bit smaller. It’s really just a piece of what was once something much larger, I imagine.

  15. Noel said

    I’m going to try this. I live in Gurgaon near New Delhi in India, and have managed to grow these in pots on my roof. Seeds from the US. Good produce, but I wondered what to do with them other than Lovely looking salads. Will also use Yellow chillies grown from Thai seeds, that are also producing profusely.

  16. Thanks so much for this recipe. I made three pints today, and really liked the taste!

    Happy to know you enjoyed it — thanks for stopping by! πŸ™‚

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