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Creole Tomato & Basil Chutney

Creole Tomato & Basil Chutney

Category: Sauces, Butters and Dressing

Serving Size:


  • 1 1/2 pounds of creole tomato, peeled and diced
  • 1/2 of a medium yellow onion
  • 3/4 ounces of basil, chopped
  • 1 teaspoon of coriander, ground
  • 1 1/2 ounces of sugar
  • 1/2 a teaspoon of salt
  • 1 cup of sherry vinegar
  • 1 ounce of roasted garlic


Add all ingredients to a saucepan and bring to a boil. Lower heat and cook to reduce. Chill.

Yields 2 cups.

" Ralph Brennan Named 'Power 20' as one of the 20 most influential restaurant people in the country by Restaurant Business Magazine "

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