- 4 good sized red capsicums (the larger the capsicums, the sweeter the flavour)
- 2 kg fresh tomatoes
- 125ml olive oil
- 2 red onions, finely chopped, a few pulses in the food processor is a good way
- 3 cloves of garlic, crushed
- 250ml red wine vinegar
- 220g caster sugar
- 1 tsp allspice
- 1 tsp chilli flakes (omit if you don’t like chilli)
1. Preheat oven to 180C.
2. Cut the red capsicums into halves, removing the seeds and membranes. Place on a baking sheet, brush with oil, and cook in oven for approximately 20 minutes, or until the skins start to blacken. Remove from the oven, seal in a plastic bag, and set aside to cool. Once cooled, remove the blackened skins, they will peel off easily. Slice the skinned capsicums into thin, short strips.
3. Meanwhile, bring a large pot of water to the boil. Cut a cross on the bottom of each tomato. Plunge the tomatoes into the water, drain after 3 – 4 minutes.
4. Once the tomatoes have cooled, gently pull off the skins (they will now slide off quite easily). Dice the tomatoes, removing the stalks.
5. Heat the oil in a large cooking pot. Add the onions and saute for five minutes, until soft. Add the garlic and tomatoes. Simmer for a further five minutes. Add all the remaining ingredients – prepared capsicums, red wine vinegar, caster sugar, allspice and chilli flakes.
6. Simmer for two to three hours, until the liquid has boiled down. If the chutney still has too much liquid, just remove the excess with a strainer. Pour into sterilised jars, seal and store away in a cool, dark place. Once opened, keep refrigerated.