Chunky red pepper and tomato chutney

Chunky red pepper and tomato chutney

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  • 6
  • Easy
  • Dairy free Fat conscious Health conscious Meat-free
  • 15 minutes
  • 45 minutes
  • Woolworths Pinotage-Shiraz Rosé 2014


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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