Tomato and Garlic Scape Chutney 12.000

Dixie D. Vereen for The Washington Post

Jul 17, 2016

Garlic scapes add a spicy crunch to this pinkish chutney, but if they're out of season, regular garlic cloves will suffice and bring a slight bite.

This is wonderful as a dressing for a potato salad or as a spread for a grilled sandwich. Also use it as a topping for grilled vegetables and proteins. The tomato paste is optional but adds a lovely color, creaminess and more-intense tomato flavor to the chutney.

Make Ahead: The chutney can be refrigerated in an airtight container for up to 3 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; makes about 1 1/2 cups

  • 2 medium (11 ounces total) vine-ripe tomatoes, cored and chopped
  • 4 full stems garlic scapes (may substitute 4 cloves garlic, coarsely chopped)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cayenne pepper
  • 1 teaspoon agave nectar
  • Juice of 1 lime
  • 1 teaspoon tomato paste (optional)


Combine the tomatoes, garlic scapes, salt, cayenne pepper, agave nectar, lime juice and tomato paste, if using, in a food processor. Pulse to the desired consistency.

Use right away, or transfer to an airtight container and refrigerate for up to 3 days.

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Recipe Source

From Massachusetts food writer Visi R. Tilak.

Tested by Bonnie S. Benwick.

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