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 hrs
Total Time
1 hrs 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*
Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 5mg
0%
Potassium 233mg
7%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
4%
Sugars 26g
Protein 1g
2%
Vitamin A
36.8%
Vitamin C
86.6%
Calcium
1.2%
Iron
2.2%
* Percent Daily Values are based on a 2000 calorie diet.
What a great idea to roast the peppers! I bet this tastes great!
As a vegetarian, I love the idea of strongly flavoured chutneys and sauces. I bet this tastes really lovely!
Wonderful rich red chutney.