After my trip to the market and excess of peppers the other day I made up this chutney recipe, the mix of red ingredients makes a vibrant coloured chutney, packed with flavour, roasting the peppers brings their flavour out and adds even more depth of colour.
I usually use my homemade pickling vinegar for my chutneys – simply infuse the vinegar with spices for a few weeks before using
Roasted Sweet Pepper and Tomato Chutney
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
A delicious tomato and pepper chutney. Ideal with cheese. Makes about 4 jars.
Course:
Jams and Preserves
Cuisine:
British
Servings: 20
Calories: 120 kcal
Ingredients
- 2 lb ripe tomatoes (I used baby plum)
- 2 lb sweet chilli peppers
- 2 large onions
- 1 pint vinegar malt vinegar
- 1 lb sugar
- 2 finely chopped red chillies
Instructions
-
Roughly chop the tomatoes – if they are very ripe heat in the preserving pan until the juices have reduced. Meanwhile lightly roast the peppers in a medium oven until starting to blacken deseed and roughly chop, there is no need to peel unless you really want too – I find my life is too short to peel peppers for chutney.
-
Add all ingredients to the tomatoes and bring to a rolling simmer. Turn the heat down and let mix reduce, when ready – anything between 40 mins to several hours depending how much juice was in the vegetables pour into warmed sterilised jam jars and seal down.
-
This chutney goes well with hard strong cheeses.
Nutrition Facts
Roasted Sweet Pepper and Tomato Chutney
Amount Per Serving
Calories 120
% Daily Value*
Sodium 5mg0%
Potassium 233mg7%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 26g29%
Protein 1g2%
Vitamin A 1840IU37%
Vitamin C 71.4mg87%
Calcium 12mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Another recipe to use tomatoes is my Baked Feta & Tomatoes with Garlic.
Clifford Stephens
What a great idea to roast the peppers! I bet this tastes great!
Melanie Peterson
As a vegetarian, I love the idea of strongly flavoured chutneys and sauces. I bet this tastes really lovely!
Carrie Henderson
Wonderful rich red chutney.
Lynn
Helen, this looks good. Where do you stand on the life expectancy of chutney? I still have a glut of tomatoes to use up (I can’t see your old post on green tomato chutney anymore?) but am shocked at what I’m reading in some recipes – like ‘leave for at least two weeks but no more than 6’ in this month’s edition of the magazine of a major British supermarket chain. I’m not sure I consider that preserving!
Helen
I opened a jar that had been in the cupboard for 10 years the other day. I do keep in the fridge after opening.