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You are here: Home / Recipes / Recipes by Course / Easy Jam, Jelly & Preserve Recipes / Roasted Sweet Pepper and Tomato Chutney

Roasted Sweet Pepper and Tomato Chutney

Published on July 12, 2007 by Helen Best-Shaw 7 Comments
Last Updated on August 7, 2019

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Roasted sweet pepper and tomato chutney

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

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4.75 from 4 votes

Roasted Sweet Pepper and Tomato Chutney

A delicious tomato and pepper chutney.   Ideal with cheese.  Makes about 4 jars.
Servings: 20
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
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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.
Course: Jams and Preserves
Cuisine: British
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Another recipe to use tomatoes is my Baked Feta & Tomatoes with Garlic. 

A dish of baked feta and tomatoes, garnished with fresh herbs.

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Filed Under: Easy Jam, Jelly & Preserve Recipes, Vegan Recipes Ingredients: Peppers, Tomatoes

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Next Post: Hot Peaches in Butterscotch Sauce »

Reader Interactions

Comments

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    Recipe Rating




  1. Clifford Stephens

    5 stars
    What a great idea to roast the peppers! I bet this tastes great!

    Reply
  2. Melanie Peterson

    5 stars
    As a vegetarian, I love the idea of strongly flavoured chutneys and sauces. I bet this tastes really lovely!

    Reply
  3. Carrie Henderson

    5 stars
    Wonderful rich red chutney.

    Reply
  4. 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!

    Reply
    • 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.

      Reply
  5. Beverley Joiner

    4 stars
    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

    Reply
    • Helen

      4 weeks in the fridge sounds about right.

      Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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