Tomato and roasted pepper chutney

Serves: 20

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Total Time: 160

Prep Time: 20

Cook Time: 140

• 3  red peppers
• 1 tablespoon(s) olive oil
• 1.1 kilogram(s) (2½lb) tomatoes
• 1-2 red chillies (depending on how hot you like it), halved and deseeded
• 3 medium onions, roughly chopped
• 600 ml (1 pint) white wine vinegar
• 450 gram(s) (1lb) caster sugar
• 1 pinch(es) paprika

Method

1. Preheat oven to gas mark 6/200?C (190?C in a fan oven). Smother peppers with olive oil using your hands, then sit them in a roasting dish and cook for about 20 mins, till they begin to char. Remove and place in a plastic bag, put to one side till cool, then pull away stalk, deseed and remove skin.
2. In a large bowl, add tomatoes, cut a cross at the base of each one and pour over boiling water. Leave for about 20 seconds, drain and cool with cold water. The skin should now come away easily. In a food processor, add tomatoes, roughly chopped, peppers, roughly chopped, chilli(es) and onions. Pulse briefly till well chopped, but don't let it turn to mush. Tip mixture into a large, wide pan, then add vinegar, sugar and paprika.
3. Cook on a high heat and bubble slightly, then reduce to a simmer and cook with lid off for 1½ -2 hrs, till it starts to turn jammy. Stir occasionally, making sure it doesn't stick to bottom of pan. When ready, spoon into sterilised jars, allow to cool, then put lids on and seal.

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