Tomato and capsicum chutney

This recipe won first prize for a vegetable chutney at this year's (2004) Royal Melbourne Show. Anne-Marie Primmer suggests that blistering the capsicum in her recipe adds dimension.

Place the chopped tomato, garlic, onion and capsicum into a large saucepan and slowly bring to the boil. Stirring occasionally, simmer for 20-25 minutes.

Place the remaining ingredients in a bowl and mix well to combine. Add to the tomato mixture and mix with a wooden spoon. Continue to simmer for 1¼ hours, stirring occasionally.

Take off heat, remove cinnamon stick halves and spoon into hot, sterilised jars. Seal.

Back to Food & Recipes ...