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
Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Roasted Sweet Pepper and Tomato Chutney
A delicious tomato and pepper chutney. Ideal with cheese. Makes about 4 jars.
Servings: 20
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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
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.
Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!
Share by TextAnother 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.
Beverley Joiner
Can you please tell me the shelf life of the sweet red pepper chutney…..and once opened I am guessing 4 weeks in the fridge
Helen
4 weeks in the fridge sounds about right.