Roasted Red Pepper and Tomato Chutney | Hari Ghotra
5.0/5 rating (2 votes)

Roasted Red Pepper and Tomato Chutney

  • Heat Medium
  • Serves 12
  • Dietary Info VEGETARIAN VEGAN LACTOSE-FREE DAIRY-FREE HEALTHY WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
  • Cook 1 hr
Roasted Red Pepper and Tomato Chutney

Hari says

This is a great chutney, it big and robust and works with lots of veggie starters and it's even great as a dip for your crisps too. You might think its a bit complicated but all you do it just throw everything onto a baking tray and cook it in the oven then blend it - simples!

  • Ingredients
  • Method
  • 1 large red onion, roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 2 red peppers, roughly chopped
  • 500g of fresh cherry tomatoes
  • 1 tsp cumin seeds
  • 2 tbs oil
  • 1 tbsp of vinegar
  • 1 tsp salt
  • 1 green chilli
  1. Place the onions, garlic, peppers, and tomatoes into a roasting tin.
  2. Add the oil, vinegar, salt, chilli, cumin and toss well.
  3. Roast at 180ºC for about an hour, or until the peppers are soft, the tomatoes have burst, the onions should be soft and starting to caramelising.
  4. Transfer everything into a blender blend.
  5. Push this through a sieve, store in a jar. It should keep for two weeks in the fridge.

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Hari Ghotra