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5 from 3 votes

Roasted Sweet Pepper and Tomato Chutney

A delicious tomato and pepper chutney.   Ideal with cheese.  Makes about 4 jars.
Servings: 20
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins


  • 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


  • 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.
Calories: 120kcal | Carbohydrates: 28g | Protein: 1g | Sodium: 5mg | Potassium: 233mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1840IU | Vitamin C: 71.4mg | Calcium: 12mg | Iron: 0.4mg
Course: Jams and Preserves
Cuisine: British