Do you ever have too many tomatoes or peppers from your garden and don’t know what to do with them? I’m with you. Or at least my parents are. My Dad spends a lot of his time in the summer tending to their outdoor garden. It is loaded with tomatoes, Italian and hot peppers, herbs and an accidental yellow squash plant.
Now is the time of season when all of the vegetables come in at once. When I visited my parents this week they loaded me up with enough tomatoes and peppers to feed an army. I thought about what to do with them. Tomato sauce? Nah. Cold tomato salad? No. I wanted to make something different. Something where I could incorporate the sweet and spicy peppers they gave me.
That is how this amazing Spicy Tomato and Pepper Chutney came about. I am extremely proud of this recipe and was surprised at how well it turned out. All of my recipes are trial and error and this one surpassed my expectations. I was able to use the tomatoes, spicy serrano peppers and the sweet italian peppers together. They make a perfect chutney.
A chutney is typically made with vegetables or fruit and is loaded with spices.
For this recipe I used two types of tomatoes and two types of peppers. I used what I had on hand. If you can’t find Serrano peppers I would substitute jalapenos. If you have extra cherry tomatoes lying around use them!
This is one of those set it and forget it recipes. Roughly chop your vegetables and throw them in the sauce pan. Bring to a boil, simmer and let cook for an 40 minutes. Pretty easy huh? You can double this recipe, jar and freeze any extra.
This Spicy tomato and pepper chutney is unlike any other sauce i’ve made. It’s sweet and spicy all at the same time. The chunks of tomato and pepper go great over fish, chicken, or rice.
Spicy tomato and pepper chutney
- 2 medium tomatoes
- 2 roma tomatoes
- 2 green Italian peppers
- 2 Serrano peppers
- 2 teaspoons sugar
- 1/8 teaspoon pepper
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon salt
- 1 teaspoon apple cider vinegar
- Place all of the ingredients in a medium saucepan. Bring to boil and let simmer on low heat for about 40 minutes. Your sauce should be chunky and thick. If it's not getting as thick as you want turn the heat up a bit and stir constantly. You can also slightly cover the saucepan with a lid if the sauce is bubbling out.
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!