25 June 2014,13:44 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
10 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Quarter the peppers, and remove the seeds and pith. Place on a baking tray with the quartered tomatoes.
  • Sprinkle on a pinch of salt and all of the oil and roast them in the oven for 20 minutes. Peel off the outer skin then chop the flesh.
  • Heat a pan, add the peppers and tomatoes and cook for 10 minutes.
  • Add the remaining salt, mix well, then add the chopped garlic. Cook until the peppers and tomatoes are well blended.
  • Add the red chilli flakes and vinegar, and cook until you have a chutney consistency.
  • Cool and store.


  • 5 medium-sized red peppers
  • 3 medium-sized tomatoes, quartered
  • 1 teaspoon salt
  • 3 teaspoons sesame oil
  • 8 garlic cloves, chopped
  • 2 teaspoon red chilli flakes
  • 2 tablespoon cider vinegar

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