Roasted Red Pepper and Tomato Chutney

Chutney, relish, jam... I think it all refers to the same thing.  This is a slow cooked blend of fruit and sugar which turns into a delicious sticky jam with lots of complexity.  The small hint of chili make this a well balanced topping for loads of different things.  I would eat this on zucchini slice or frittata, alongside lamb, with a juicy big brat or country sausage, on a burger and probably even in a grilled gruyere and ham toasted sandwich.  I made half this batch and it just wasn't enough. 

Makes approx 4 small (half pint) preserve jars

Ingredients:
1kg tomatoes
2 small red onion, finely diced
5 red peppers, roasted and skinned
2-3 fresh red chili pepper
600ml white wine vinegar
450g caster sugar (fine white sugar)
salt and pepper
1 tspn paprika
1-2 tspn cayenne pepper (optional and to taste)

Method:

• Heat your oven to 400'F.
• Slice the red peppers removing the seeds and stem into approx 3 pieces each.  Rub with a little olive oil and place on a baking sheet lined with parchment paper.
• Roast the peppers until charred and the skin has visibly blistered from the flesh, approx 25mins
• Remove the peppers from the oven and immediately place in a ziploc bag and seal (for approx 2mins).  This encourages the skin to lift from the flesh and makes removing the skins much easier. 
• Remove skins and roughly chop the peppers
• Score the base of the tomatoes with a cross and place in a bowl.  Blanch them in boiling water for up to 1 minute.  This allows the skins to be removed easily.
• Peel and dice and the tomatoes or place in a mini processor - be careful not to produce a puree.
• Dice the onion and chili pepper.
• In a saucepan, add the tomatoes, peppers, chili and onion.  Add the white wine vinegar and sugar and season with salt and pepper.  Bring to a boil over high heat and when the sugar has dissolved, turn down to a simmer and continue to cook until the ingredients turn into a jam like consistency.  This could take up to 40mins.
• Adjust the seasoning and add your paprika and/or cayenne pepper.  If necessary add a little water, 1/3 cup to the mix and reduce again to achieve a balanced flavor.
• I like my chutney with a little kick so the cayenne pepper works beautifully.