Quick Tomato Chutney Sauce for Burgers
A sweet and tangy tomato chutney that simmers from canned crushed tomatoes, brown sugar, vinegar, and pantry spices.
Equipment
- Medium saucepan
- Wooden spoon
Ingredients
Main Ingredients
- 28 oz crushed tomatoes no salt added
- 1 tbsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar packed
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp mustard powder
- ¼ tsp celery salt
- ¼ tsp kosher salt reduced because of the Worcestershire sauce and celery salt
- ¼ tsp black pepper
Instructions
Cooking
- Combine. Add the crushed tomatoes, Worcestershire sauce, vinegar, brown sugar, and all of the spices to a medium saucepan and stir until the sugar dissolves.
- Bring to a simmer. Set the pan over medium heat and heat until small bubbles break across the surface, about 4 minutes.
- Reduce the heat. Lower the heat to medium low so the sauce simmers gently, with a bubble breaking every second or two. Stir every few minutes to prevent sticking.
- Thicken. Keep simmering for a total of 25 minutes, until the sauce darkens and is thick enough that a spoon dragged across the bottom leaves a clear path.
- Cool and use. Transfer the chutney to a bowl and cool for 15 minutes. Spoon it over burgers warm or chilled.
Notes
Substitutions: Use diced tomatoes for a chunkier texture and add a pinch of cayenne for heat.
Tips: Stir more often near the end because thick sauce scorches easily.
Storage: Refrigerate in a sealed jar for up to 1 week, or freeze for up to 3 months.