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Chunky red pepper and tomato chutney

By Abigail Donnelly
Full StarFull StarFull StarFull Star
6
Easy
15 minutes
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.