Skip to main content

How to Make Tomato and Roasted Red Pepper Chutney

Gabriel Wilson loves to cook, eat tasty foods, and drink a glass of wine—without having to do the washing up.

Tomato Chutney

Tomato Chutney

This recipe is a straight forward tomato chutney recipe—versatile with all foods. Make it exactly to the recipe the first time, to ensure you've got the basics and the second time adjust the recipe to suit your own palette. This chutney recipe livens up cheeses, cold meats, grilled white fish dishes and warm vegetable salads. I also use it in sandwiches, as a topping for my cheesy jacket potato, as a relish on my burger, in wraps and even as a dip with my favourite spicy flavoured Doritos. My daughter dips her chips in it.

Keep your vegetables nice and finely diced as this really reflects in the end product. From the photo above you can see the even texture but this is not just about looks it is very much about taste too. Hope you enjoy :)

Make and Rate

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour 10 min

1 hour 40 min

4 355g jars


  • 1 kilo ripe tomatoes, skinned and chopped
  • 2 medium orchard apples, peeled, cored and finely diced
  • 1 large onion, peeled and finely diced
  • 2 medium red peppers, roasted, peeled and chopped
  • 1 tsp nutmeg, grated
  • 1 tsp Allspice, powder
  • 1 tsp garlic, powder
  • 150g white sugar
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 200-250 ml apple cider vinegar

How to Skin Tomatoes

  1. Boil the kettle.
  2. De-stalk the tomatoes.
  3. Using a sharp knife make a criss-cross incision in the skin at the bottom of each tomato (opposite end to the stalk end).
  4. Place in a large bowl.
  5. Pour over the water and leave to sit for about 10 to 15minutes.
  6. The skin will curl away a little from your incision showing they are ready to be peeled.
  7. Drain off the water, peel and chop the tomatoes (discarding the skin and any bruised bits) and carry on with the recipe.

How to Roast Red Peppers

  1. While the tomatoes are sitting, pre-heat the oven to 250 degrees.
  2. Place the peppers in an oven proof dish, pour over a little olive oil and sprinkle with sea salt. Rub the oil and salt into the peppers.
  3. Place in the oven and roast for 30 to minutes. You will smell them cooking.
  4. Once the peppers look a little wilted and charred remove from the oven.
  5. Place in a bowl and cover tightly with clingfilm.
  6. Leave till cool enough to handle about 10 to 15 minutes.
  7. Remove the stalk and seeds, peel off the skin and chop the peppers. Back to the recipe.
Put all The Ingredients in a Deep Bottomed Pot

Put all The Ingredients in a Deep Bottomed Pot


  1. While the tomatoes sit and your peppers roast get on with chopping your onion and apples.
  2. Once the tomatoes and peppers are ready put all the ingredients into a deep bottomed pot and bring to the boil.
  3. When the mixture reaches a boil reduce the heat to a simmer.
  4. Cook for 30 to 40 minutes or until the mixture has thickened. Not too thick but a nice jammy texture.
  5. Make sure to stir regularly to ensure no sticking. It depends on the pot you use too, so caution is the way forward.
  6. Once the liquid has reduced you will have a lovely sweet tomato and roasted red pepper chutney.
  7. All you need to do now is put the tomato mix into sterilised jars.

How to Sterile Jam Jars

  • Wash the jars and lids in warm water, ensuring they are pristen clean.
  • Boil the kettle.
  • Fill the jars with the boiling water.
  • Put the lids in a heat proof dish and pour over the boiling water.
  • One by one (using a towel to hold the jars) empty the water from the jars and refill with the tomato chutney mixture.
  • Use a utensil to fish out a lid and place on the jar, twist to tighten. You may hear a pop sound.
  • Continue with the same process till all the jars are filled with the chutney.
  • Any leftover chutney (a few spoons) once cooled can be stored in the fridge.
  • The jars will last for ages stored in a cool dark place. Once opened, store in the fridge and eat within a couple of weeks.

Brie Cheese Loves Tomato Chutney...

Melted Brie Starter

Melted Brie Starter

Perfect Jars for Your Christmas Chutney Gifts...

© 2018 Gabriel Wilson

Scroll to Continue


Gabriel Wilson (author) from Madeira, Portugal on November 13, 2018:

This one is sweet but tangy and goes especially well with cheese or cold meats. Hope you like it Liz.

Gabriel Wilson (author) from Madeira, Portugal on November 13, 2018:

Me too Poppy. I even grow my own tomatoes. Lovely and sweet.

Gabriel Wilson (author) from Madeira, Portugal on November 13, 2018:

Hi Peggy. It's very versatile that's what I like about. Hope you try it.

Liz Westwood from UK on November 12, 2018:

Good tips with a great recipe. A friend has just given me 3 jars of her tomato chutney. Some are more spicey than others, but she didn't label them!

Poppy from Enoshima, Japan on November 11, 2018:

This looks so yummy! I love tomato-flavoured things anyway and I can just imagine using this as a dip or a topping. Thank you for sharing.

Peggy Woods from Houston, Texas on November 11, 2018:

This sounds like a great chutney recipe. Thanks for sharing it with us.

Gabriel Wilson (author) from Madeira, Portugal on November 11, 2018:

Hope you like it Claire :)

Claire from Lincolnshire, UK on November 10, 2018:

This chutney looks delicious. I have Pinned it to make soon. Thank you for sharing.

Related Articles