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Homemade Tomato and Roasted Red Pepper Chutney

Updated on November 10, 2018
Gabriel Wilson profile image

Gabriel Wilson loves to cook, eat tasty foods, and drink a glass of wine—without having to do the washing up.

Tomato Chutney
Tomato Chutney | Source

This recipe is a rather straight forward tomato chutney recipe and versatile with all foods. Make it according to the recipe the first time and then if it's too sweet or not sweet enough address the sugar to your own taste. I use this chutney to really liven up cheeses, cold meats, white fish dishes and warm vegetable salads. I also use it in sandwiches, as a topping on my cheesy jacket potato, a relish on my burger, in wraps and even as a dip with my favourite spicy flavoured Doritos. My daughter dips her chips in it.

Keep your vegetables nice and finely diced as this really reflects in the end product. From the photo above you can see the even texture but this is not just about looks it is very much about taste too. Hope you enjoy :)

Make and Rate

5 stars from 1 rating of Tomato and Roasted Red Pepper Chutney

Cook Time

Prep time: 30 min
Cook time: 1 hour 10 min
Ready in: 1 hour 40 min
Yields: 4 355g jars


  • 1 kilo ripe tomatoes, skinned and chopped
  • 2 medium orchard apples, peeled, cored and finely diced
  • 1 large onion, peeled and finely diced
  • 2 medium red peppers, roasted, peeled and chopped
  • 1 tsp nutmeg, grated
  • 1 tsp Allspice, powder
  • 1 tsp garlic, powder
  • 150g white sugar
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 200-250 ml apple cider vinegar

Skinning tomatoes is an easy job so don't be phased.

How to Skin Tomatoes

  1. Boil the kettle.
  2. De-stalk the tomatoes.
  3. Using a sharp knife make a criss-cross incision in the skin at the bottom of each tomato (opposite end to the stalk end).
  4. Place in a large bowl.
  5. Pour over the water and leave to sit for about 10 to 15minutes.
  6. The skin will curl away a little from your incision showing they are ready to be peeled.
  7. Drain off the water, peel and chop the tomatoes (discarding the skin and any bruised bits) and carry on with the recipe.

Roasting the red peppers increases their lovely natural sweetness: a marriage with tomato chutney.

How to Roast Red Peppers

  1. While the tomatoes are sitting, pre-heat the oven to 250 degrees.
  2. Place the peppers in an oven proof dish, pour over a little olive oil and sprinkle with sea salt. Rub the oil and salt into the peppers.
  3. Place in the oven and roast for 30 to minutes. You will smell them cooking.
  4. Once the peppers look a little wilted and charred remove from the oven.
  5. Place in a bowl and cover tightly with clingfilm.
  6. Leave till cool enough to handle about 10 to 15 minutes.
  7. Remove the stalk and seeds, peel off the skin and chop the peppers. Back to the recipe.

Put all The Ingredients in a Deep Bottomed Pot
Put all The Ingredients in a Deep Bottomed Pot | Source


  1. While the tomatoes sit and your peppers roast get on with chopping your onion and apples.
  2. Once the tomatoes and peppers are ready put all the ingredients into a deep bottomed pot and bring to the boil.
  3. When the mixture reaches a boil reduce the heat to a simmer.
  4. Cook for 30 to 40 minutes or until the mixture has thickened. Not too thick but a nice jammy texture.
  5. Make sure to stir regularly to ensure no sticking. It depends on the pot you use too, so caution is the way forward.
  6. Once the liquid has reduced you will have a lovely sweet tomato and roasted red pepper chutney.
  7. All you need to do now is put the tomato mix into sterilised jars.

How to Sterile Jam Jars

  • Make sure the jars and lids are pristine clean.
  • Boil the kettle.
  • Fill the jars with the boiling water.
  • Put the lids in a heat proof dish and pour over the boiling water.
  • One by one (using a towel to hold the jars) empty the water from the jars and refill with the tomato chutney mixture.
  • Use a utensil to fish out the lid and place on the jar and tighten. You may hear a pop sound.
  • Continue with the same process till all the jars are filled.
  • Any leftover chutney (a few spoons worth) once cooled can be stored in the fridge and eaten within a week.
  • The jars will last for ages stored in a cool dark place. Once opened, store in the fridge and eat within a couple of weeks.

I make a lot of chutneys and like to gift them at Christmas. Generally I reuse bought jars but not for gifts. I highly recommend the jars advertised below. They are excellent value and being a little smaller at 8 ounces I think they are the perfect gift size. Add a good quality cheese and a decent pack of crackers maybe even a bottle of plonk and you have your very own Christmas hamper gift. Perfecto!

Cheese Loves Chutney :)

Tasty Sandwiches
Tasty Sandwiches | Source

© 2018 Gabriel Wilson


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