RECIPE | Tomato and roasted pepper chutney

Makes approx 1.5kg

Ingredients

1 red pepper

1 orange pepper

1 yellow pepper

1.5kg ripe tomatoes, plunged into boiling water for 1 minute and then peeled

2 onions, roughly chopped

4 cloves garlic

450g granulated sugar

600ml white wine vinegar

Chilli flakes, to taste

salt and pepper

Method

Preheat the oven to 200°C. Put the peppers in a roasting tin and cook for about 25-30 mins until they begin to char slightly.

Remove from the oven and leave to cool.

Pull away the stalks and remove the skin from the tomatoes, de-seed and roughly chop.

Put the tomatoes, roasted peppers, onions and garlic in a food processor and pulse until chopped but not mushy. Alternatively, chop by hand.

Tip the mixture into a large, heavy-based pan and add sugar and vinegar.

Cook on a low heat, stirring continuously until the sugar has dissolved.

Bring to the boil, then reduce to a simmer and allow to cook for 1 – 1½ hours, stirring occasionally until it starts to thicken and become jammy. You may want to increase the heat towards the end of cooking, stirring constantly to be sure the chutney doesn’t stick to the base of the pan.

Add chilli flakes to taste, and mix in.

Ladle into warm sterilised jars with non-metallic or vinegar-proof lids, making sure there are no air gaps. Cover each pot with a waxed paper disc and seal and label. Store in a cool dark place and allow the flavours to mature for one month.

Refrigerate after opening.

Keeps for approx 9 months