Roast Capsicum & Tomato Chutney
Roast capsicum and tomato chutney
I had an abundance of tomatoes in the garden that I need to use, and what better way to use them than to make this roast capsicum and tomato chutney.
Making chutney is a great way to use up all the seasonal vegetables and fruit when you have a high yield in the summer months. Its great being able to pull out a jar of homemade chutney in the winter.
This roast capsicum and tomato chutney is delicious in sandwiches, on crackers with cheese or with a pie or tart, the option are endless.
Roasting the capsicum gives them a lovely flavor and helps to make the skins peel off easier.
Add whole capsicum to a roasting pan and rub with a little oil.
Roast for 30 minutes at 170°c
Remove from oven and place capsicum in a plastic bag (I used a cleaned out old bread bag) or you can use a container with a lid.
Do this while the capsicums are still hot, this is so the capsicum can sweat which makes the skins peel of easy.
Leave to cool before trying to peel.
Core and skin tomatoes
Get a pot of water simmering on a cook top.
Cut out the core of the tomatoes and cut an x in the bottom of the tomatoes, then place in the hot water for 30 seconds.
This will make the skin come away from the tomato flesh.
Take the tomatoes out and place in a bowl of cold water for 1 minutes to cool then your tomatoes are ready to skin. The skins should just rub off very easily
Remove excess liquid
Add your chopped and skinned tomatoes to a bowl and sprinkle with salt.
Cover and leave for at least 4 hours or over night.
This is so all the excess juice can come out of the tomatoes and this will help to reduce the cook time of your chutney.
Drain away all the excess juice before starting your chutney.
How to make roast capsicum and tomato chutney
Into a large pot add your drained tomatoes, roast capsicum, onions, garlic and chili.
Next add the sugar, vinegar, ginger, turmeric and paprika
Bing to the boil then turn down and let simmer for around an hour until your chutney have turned a thick and sticky consistency.
You will need to stir your chutney regularly especially toward the end as it may start to stick to the bottom of you pot as it thickens.
This recipe makes around 800 grams of chutney
Don’t forget to sterilise your jars.
Roast Capsicum & Tomato Chutney
- 2 kg tomatoes
- 4 capsicums large
- 2 tablespoons salt
- 1 cup white vinegar
- 1 cup sugar white
- 1 onion diced
- 3 cloves garlic diced
- 1cm square ginger diced
- ½ chili diced
- ½ teaspoon turmeric
- ½ teaspoon paprika
- Roast capsicums for 30 minutes. Cool. Skin and remove seeds and dices.
- Blanch tomatoes in simmering water for 30 seconds, then transfer into cold water to cool. Skin tomatoes and chop in quarter’s
- Place tomatoes in a bowl and sprinkle with salt. Leave for up to 4 hour or overnight.
- Drain tomatoes to remove excess liquid
- Place tomatoes, capsicums, vinegar, sugar, onion, garlic, ginger, chili, turmeric and paprika in a large saucepan.
- Simmer for about an hour until your chutney have turned a thick and sticky consistency.
- Stir your chutney regularly especially toward the end as it may start to stick to the bottom of you pot as it thickens.
Check out some of my other recipes here