The 8-Minute Delicious Tomato Chutney Recipe - Chef Cynthia Louise
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Join me on a journey I like to call “dance of flavours” that will lead us to epic and totally delicious pineapple and tomato chutney.

When we think of chutneys, we imagine something like a jam or compote but we also think about all the time that we need to spend on getting that jam-like texture. This is the point when most of my friends give up and opt for preparing something else. Lol. But what if I tell you that you can prepare yummy, tomato-chili-pineapple chutney in only 8 minutes?

The Key To Delicious Pineapple and Tomato Chutney Is Balance

If you are not new to my kitchen, then you know how often I talk about being present, staying in the moment while cooking, tasting and adjusting the flavours to get that sweet spot where all the flavours and aromas dance with each other in perfect unison. (Want to know more? Check out my online cooking classes.) This tomato chutney is no exception. 

So, we will use tomatoes and pineapple that will add acidity and refreshing taste, and since I want this chutney to have a subtle kick, I’ll use red chillies. I’ve also used some garlic and ginger to add a new dimension to the flavour. When these ingredients are ready, I like to play a bit with fragrances, so I’ll add one cinnamon stick that will go through all these flavours and give it a unique fragrance. Just a bit of cumin added will give this a hint of Asia and finally mustard seeds will bring in that pickle fragrance I really like.  I’m sure you will too.


The 8-Minute Delicious Tomato Chutney Recipe

All of this needs to simmer on low to allow the flavours to dance together and mingle. I usually make this chutney with a chunky texture, but if you are fond of chutneys with that typical jam texture, check out my video on this absolutely fabulous recipe to see how to take your chutney to that level.

The 8-Minute Delicious Tomato Chutney Recipe!


  • 2 Fresh Tomatoes, diced
  • 1 cup Diced Pineapple
  • 1 Red Chili, sliced
  • 1 Garlic Clove smashed
  • 2 slivers of Ginger, thinly sliced
  • 2-inch Cinnamon Stick

  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Powder
  • A dash of Maple Syrup
  • Salt, to taste
  • Black Pepper, to taste
  • A handful of #LOVE


  • Add all the ingredients except the maple syrup to a small pot.
  • Cook on high for a couple of minutes, stirring occasionally.
  • Reduce the heat to low and cook for 5 minutes.

  • Tastedrizzle in maple syrup and adjust the seasoning if needed.
  • Cook for 1-2 more minutes until most of the moisture has disappeared.

TIP – you can blend ½ of the mix a little to create a paste then mix it through the rest of the chutney.


Serves: 2-3 

Prep time: 5 mins

Cooking time: 10 mins

Freezer-friendly: No


Hope you’ll try out this delicious tomato chutney and have fun while preparing it. My friends like it with BBQ, corn fritters or my ridiculously healthy hash browns. What’s your perfect match for this fragrant, exotic chutney?

If you are already hooked on wholefood cooking, visit my YouTube channel and subscribe to get notifications about the new recipes. 

With love, from my kitchen to yours,
Chef Cynthia Louise xx

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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