Quick tomato chutney burger sauce

To accompany today’s cheeseburger recipe, here’s a tomato chutney designed especially to be a burger sauce. Having said that, I’ve been using it as an all-rounder condiment for everything from sandwiches to scrambled eggs, pork chops to chargrilled skirt steak! I especially like that it’s not as sweet as traditional tomato chutney.

Need a fast sauce for your hamburger? Try my Special Burger Sauce!

Tomato chutney burger sauce

This is a tomato burger sauce which is pretty much a tomato chutney. The main differences being that traditional tomato chutney is usually sweeter, and typically includes a good amount of onion plus spices like ginger, chilli and sometimes cardamom. Not really natural pairings with beefy burgers!

Instead, I’ve gone with more savoury flavourings such as Worcestershire sauce, paprika, onion and garlic powder.

Different in flavouring it may be, but this burger sauce is just as versatile as traditional tomato chutney. See the section below for suggestions for use!

What goes in tomato chutney sauce for burgers

Here’s what you need for this tomato chutney sauce for burgers:

• Canned tomato – I like to use crushed as I think it’s got the best texture for the intended use. But diced will work too, though the sauce will look a little chunkier.

• Worcestershire sauce – A good hit of savoury flavour.

• Brown sugar – For sweetness, though you’ll find that this sauce is much less sweet than typical tomato chutney.

• Apple cider vinegar – This brings the tang to this sauce which works well together with all the rich juicy meatiness and cheesiness in burgers.

• Spices – These are the seasonings for this tomato burger sauce. We can be a bit flexible here:

  • Garlic powder – substitute with 1/2 garlic clove, finely minced, or more onion powder

  • Onion powder – substitute with more garlic powder

  • Smoked paprika – substitute with ordinary paprika

  • Mustard powder – use ordinary mustard spread instead (not a spicy one like Hot English Mustard, unless you’re intentionally trying to make it spicy!)

How to make tomato burger sauce

Nice and easy – just place everything in a saucepan, stir to combine then simmer for 25 minutes on medium low until it reduces down enough so you can draw a path across the base of the saucepan.

Lovely concentrated tomato flavour going on here! Just what we want.

Batch size and storing

This recipe makes around 1 1/2 cups (375 ml) which is enough for 5 to 6 burgers. Not a big batch recipe like you’d ordinarily do for chutneys as I am sharing this recipe to be the sauce for Cheeseburgers which I also published today.

Storing – Store in sterilised jars for up to 6 weeks, or 1 week in normal containers, or 3 months in the freezer.

Ways to use this tomato chutney

As I mentioned at the beginning – and in fact, in the title (!) – this is a tomato chutney that was created specifically to be a sauce for slathering onto juicy burgers. Specifically, the big, juicy Cheeseburgers I also published today though you could also have a leisurely browse through my burger collection!

Having said that, as I also mentioned at the start, I’ve really enjoyed using this as a condiment much like any tomato chutney. In fact, possibly more because it’s got a fraction of the sweetness of traditional tomato chutney!

Here are the other ways to use this:

And that’s just a front of mind brain dump. Tell me in the comments below all the other possibilities I haven’t mentioned! – Nagi x

Watch how to make it

It’s not a hard recipe, but I just wanted an excuse to show you how amazing a burger is with this tomato chutney!!

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Quick tomato chutney sauce for burgers

Author: Nagi

Prep: 5 mins

Cook: 30 mins

Sauce

Western

Recipe video above. We can do better than ketchup! This is essentially a tomato chutney but far less sweet and doesn’t include ginger, chilli or other spices you often find in chutney (which I didn’t want for a burger sauce). Use for your burger of choice and anything you’d ordinarily dollop/smear chutney on – see in post for extensive suggestion.Makes 1 1/2 cups, enough to generously slather onto 5 to 6 burgers (But I’m quite greedy).

Instructions

• Mix all the ingredients in a medium saucepan.

• Simmer Bring to a simmer over medium heat then lower heat to medium low so it’s simmering gently.

• Cook for 25 minutes, stirring regularly, until it reduces down and is thick enough so you can draw a path across the base of the saucepan (see video or step photos).

• Cool & slather: Transfer into a bowl. For use on burgers, cool then slather. Browse my Burger collection for options! If using to dollop or dip for any number of the other suggested uses in the post, use warm or cooled!

Recipe Notes:

Substitutions (it’s a forgiving recipe):

• Brown sugar -> white sugar
• Garlic powder -> 1/2 garlic clove finely minced or more onion powder
• Onion powder -> more garlic powder
• Smoked paprika -> ordinary paprika
• Mustard powder -> 1/2 tsp any smooth mustard (perhaps not hot English mustard though!)
• Celery salt -> ordinary salt

Leftovers will keep for 6 weeks in sterilised jars, a week in the fridge in ordinary containers, or 3 months in the freezer.
Nutrition assuming 5 servings.

Nutrition Information:

Calories: 65cal (3%)Carbohydrates: 15g (5%)Protein: 2g (4%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 506mg (22%)Potassium: 435mg (12%)Fiber: 3g (13%)Sugar: 10g (11%)Vitamin A: 330IU (7%)Vitamin C: 13mg (16%)Calcium: 55mg (6%)Iron: 2mg (11%)

Keywords: sauce for burgers, tomato chutney, tomato relish

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

Yesterday – early evening stroll on the golf course. Shocked he didn’t roll in duck poo which is his usual MO.