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Roast Capsicum & Tomato Chutney

Servings: 800 grams


  • 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.