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Tomato chutney is a tomato-based condiment, usually made by cooking tomatoes with sugar, vinegar and seasonings. The figures here describe prepared tomato chutney sampled across several brands. It mainly provides carbohydrate, with 31g per 100g, of which 28g is sugars. It also contains 1.4g of fibre and 1g of salt per 100g.

Carbohydrate provides energy for the body. The sugar and salt content are worth noting for people monitoring their intake, and the amount consumed will depend on how much chutney is served. Recipes vary, so the sugar and salt content of individual products may differ from these figures. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

128 kcal

Energy

542 kJ

Fat

0.2g

of which saturates

Trace

Carbohydrate

31g

of which sugars

28g

Fibre

1.4g

Protein

1.2g

Salt

1g

Alcohol

0g

Water

64g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin D

0µg

Vitamin C

Trace

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.15mg

Niacin (B3)

0.1mg

Vitamin B6

0.02mg

Vitamin B12

0µg

Calcium

14mg

Iron

0.6mg

Magnesium

12mg

Phosphorus

27mg

Potassium

300mg

Sodium

410mg

Zinc

0.2mg

Copper

0.09mg

Other types of chutney

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Chutney, tomato, homemade

166 kcal

1g

0.2g

–

Chutney, apple, homemade

190 kcal

0.8g

0.2g

0.7g

Chutney, mango, sweet

189 kcal

0.7g

0.1g

–

Chutney, mango, oily

285 kcal

0.4g

11g

–

Chutney, mixed fruit

155 kcal

0.6g

Trace

–

About these figures

Values are per 100g of the food as described (9 samples, 5 brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 3 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published