Beet and Tomato Chutney

It’s debatable whether this recipe is a chutney or not, but no matter what the name, it is delicious and ideal for spreading over crackers. The primary flavors in the chutney are tomato-based, so this pairs well with aged cheeses too (I made that up; someone fact-check me). Let me know what y’all think!


  • 2-3 Tbsp. olive oil
  • ½ onion, chopped
  • 3-5 cloves garlic, minced
  • ½ red bell pepper, chopped
  • ¼ red beet, diced
  • 1 cup cherry tomatoes, halved
  • 2-4 halved sundried tomatoes in oil, chopped
  • 4-8 pitted kalamata olives, minced
  • 2 tsp. coriander (whole seeds or ground, depending on preference)
  • Salt and pepper to taste


  1. Heat the oil in a pot on the stove at medium heat
  2. Add the onion, garlic, bell pepper, and beet to sauté
  3. Once the onions are translucent, add the cherry tomatoes to sauté
  4. Once the vegetables are soft, add the sundried tomatoes, olives, and spices
  5. Stir to incorporate
  6. Let chutney cook down for 5-10 minutes
  7. Serve and enjoy

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