There is nothing quite as delicious as homemade tomato and capsicum chutney. With a handful of simple ingredients and some patience, you can make a flavourful preserve that keeps for up to 12 months and makes a lovely edible gift.
I prefer homemade chutney to anything found in shops. Free from artificial preservatives and full of fresh flavour, this tomato and capsicum chutney is one of my pantry staples. It’s straightforward to prepare and stores well, so it’s ideal when you have spare capsicums or tomatoes to use up.
I first shared this recipe in 2016 and have returned to it many times. Recently I had three green capsicums to use, so I made another batch and updated the photos. The method is simple, which makes this an excellent recipe for beginners.
How to make chutney
How to make chutneyStart by peeling the tomatoes. Bring a pot of water to the boil and drop in the tomatoes for 30 seconds to a minute, until the skins start to blister. Cutting a small X in the base of each tomato helps, but isn’t essential. Transfer the tomatoes to cold water, then remove the skins—they should come away easily.
Dice the peeled tomatoes, capsicums and the onion. You can use red or green capsicum—both work well. Place the chopped vegetables in a bowl, sprinkle with salt and let them sit for about two hours. The salt draws out excess moisture and softens the vegetables.
After they’ve rested, drain any excess liquid and combine the vegetables with vinegar, sugar and mustard seeds in a large pot. Bring the mixture to the boil, then simmer until the vegetables are very soft. To thicken the chutney, whisk plain flour with water and spices to form a smooth paste, then stir it into the boiling mixture. Continue to simmer until the chutney is thick enough to coat the back of a spoon, stirring regularly to prevent sticking.
How to sterilise jars
How to sterilise jarsUse clean glass jars with metal lids—recycled condiment jars are fine if properly prepared. Wash jars and lids in warm soapy water and remove labels. Rinse, then place jars and lids in a large saucepan, cover with water and bring to the boil. Carefully remove the jars with tongs and place them upside down on a baking tray. Heat in a 110°C oven for 10–15 minutes.
Fill the hot jars immediately with the boiling chutney using a funnel, filling to the top and sealing with the lid. Handle jars with gloves if they are very hot. Leave the sealed jars to cool on the bench overnight; the cooling process helps create a vacuum seal that preserves the chutney.
How to use homemade chutney
How to use homemade chutneyThe chutney usually improves with time; allow it to mature for 3–6 months if you can, though it’s tasty right away. Serve it with a wide range of dishes. Some favourite pairings include:
- Homemade beef burgers
- Bacon and egg rolls
- Sausage rolls
- Zucchini fritters
- Olive and herb focaccia
- Leek and ricotta rolls
This recipe yields about 2 cups of chutney—roughly 2–4 small jars, depending on jar size. If you don’t need that much at once, preserved chutney makes a thoughtful homemade gift for friends and family.
If you make this recipe, please leave a comment and rating on the original post and share your creations on Instagram with #eightforestlane — I’d love to see them.
Tomato and Capsicum Chutney
Ingredients
- 3 large seeded red or green capsicums
- 500 grams tomatoes
- 1 large onion
- 2 tablespoons salt
- 2 cups white vinegar
- 1 ½ cups white sugar
- 1 tablespoon mustard seeds
- 2 tablespoons plain flour
- ½ cup water
- ¼ teaspoon paprika
- ¼ teaspoon turmeric
Instructions
- Bring a large pot of water to the boil and add the tomatoes for 30 seconds to a minute until the skin starts to blister. Remove immediately and peel.
- Finely dice the onion, capsicums and peeled tomatoes. Place in a bowl, sprinkle with salt and set aside to stand for 2 hours.
- In a large pot over high heat, combine the vinegar, sugar and mustard seeds, stirring until the sugar dissolves. Bring to a boil and add the vegetables. Boil for about 20 minutes until very soft.
- In a small bowl, mix flour, water and spices to make a smooth paste. Add to the boiling chutney and stir through.
- Reduce heat and simmer slowly until the chutney is thick and can coat the back of a spoon, stirring regularly to prevent sticking.
- Sterilise 2–3 jars by placing them in a large pot of boiling water. Remove jars carefully, place upside down on a tray and heat in a 110°C oven for 10 minutes. Fill hot jars with chutney to the top, seal with lids and let cool overnight. Chutney will keep sealed in the pantry for up to 12 months and, once opened, in the fridge for up to 6 months.
Nutrition
Nutritional information is a guide only and is calculated using automated tools. Actual values will depend on ingredients and quantities used.
Original recipe was published February 22nd 2016.
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