Tomato & roasted pepper chutney

Makes approx 1.35kg (3 medium jars)

Ingredients

• 1 red pepper
• 1 orange pepper
• 1 yellow pepper
• 1.35kg ripe tomatoes, (Optionally: plunged into boiling water then peeled)
• 2 Onions, roughly chopped
• 450g granulated sugar
• 600ml white wine vinegar

Method

1. Preheat the oven to 200 degrees Celsius.  Put the peppers in a roasting tin and cook for about 25-30 minutes until they begin to char.  Remove from oven, put in a plastic bag and leave to cool.  (This will make the skins easier to remove)
2. Pull away the stalks, remove skins, de-seed and roughly chop.  Put the skinned tomatoes, roasted peppers and onions in a food processor and pulse briefly until chopped but not mushy.  Alternatively chop by hand.
3. Tip the mixture into a large saucepan with the sugar and vinegar.  Cook on low heat stirring continuously until the sugar has dissolved.  Bring to the boil then reduce to simmer for 1-1 1/2 hours stirring occasionally until it starts to thicken and turn jammy.
4. Ladle into warm sterilised jars and seal as per your process.  Label and store in cupboard for at least a month before opening, once open store in fridge.

Note: I have gotten lazy on this recipe and I still make a great chutney.  I boil chopped tomatoes first.  I slice capsicum and roast in oven then combine with boiled tomatoes for food processor.  ie. I do not bother peeling.

In Feb 2018 I used, 8.7kg tomatoes, 1kg capsicum, 190g garlic, 5 large onions, 2.4kg sugar, 1 litre white wine vinegar