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Chunky red pepper and tomato chutney

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Chunky red pepper and tomato chutney

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Chunky red pepper and tomato chutney

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

4 red peppers, halved and seeded
4 ripe tomatoes, halved
2 t celery seeds
4 garlic cloves, roughly chopped
2 fresh red chillies, chopped
6 T brown sugar
1 cup balsamic vinegar
¼ cup extra virgin olive oil

Method

Preheat the oven to 180°C.

Place all the ingredients in a large mixing bowl and toss, then transfer into a roasting dish with the liquid.

Roast for 45 minutes, or until the peppers and tomatoes are slightly charred and the liquid forms a sticky glaze.

Serve with toasted tortilla wraps or with roast chicken or braaied wors.