• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eight Forest Lane
  • Recipe Index
  • Latest Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Latest Recipes
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Tomato and Capsicum Chutney

    Published: May 3, 2020 · Modified: Oct 20, 2021 by Sally · 26 Comments

    Jump To Recipe

    There is nothing quite as delicious as homemade tomato and capsicum chutney. All you need are a few simple ingredients and some patience in the kitchen! This chutney will keep for up to 12 months and makes the perfect edible gift!

    Capsicum and Tomato Chutney With a SpoonThere is nothing quite as delicious as home-made chutney. I simply cannot find anything as good in the supermarkets! Free from artificial preservatives and full of flavour, this is one of my favourite things to have on hand and it is really not that difficult to make. All you need are a few simple ingredients and some patience in the kitchen!

    I’ve been making this chutney for years and always have some stored away in the back of the pantry or in the fridge. I actually first published this recipe back in February of 2016 and when I recently found myself with three green capsicums and zero idea what to do with them, I remembered this recipe.

    I decided that making a batch was a great way to make sure they didn’t go to waste and also give me an opportunity to update the photographs in this post and not let this recipe hide in the archives.

    If you love the taste of homemade chutney but have thought it was difficult to make, then this is a great recipe for beginners to get started with because it really is quite simple.

    Tomatoes, onions and capsicum chopped in a bowlHow to make chutney

    To make this chutney the first thing you will need to do is to peel your tomatoes. I find the easiest way to do this is to first bring a pot of water to the boil on the stove and then drop in your tomatoes for 30 seconds to a minute or until the skin starts to blister.

    You can cut an X into the top of the tomato to help this process but it’s not really necessary. Once the skin has started to blister you can remove them and drop them into some cold water to make them easier to handle. The skins should just be falling away at this point and easily pull off.

    From here, the rest of the process comes down to just a few steps and mostly hands off time.

    Start by chopping the onions the capsicums and the peeled tomatoes. I’ve made this chutney with both red and green capsicum and both work perfectly. You then need to sprinkle them with salt and let sit for about 2 hours to allow the salt to break down the vegetables and draw out the water.

    From here start to boil everything together until soft, before adding in just a little flour and spices to thicken it up. Let the mixture boil until the chutney has thickened and then add into sterilised jars.

    Capsicum and Tomato Chutney Ingredients in a BowlHow to sterilise jars

    You can use any glass jars you have as long as they have a metal lid. I often recycle my old condiment jars, so if you are doing this, make sure to first wash them in warm soapy water and remove the label.

    Rinse and place the jars and lids in a large saucepan and fill with water and place on the stove to boil. Once the water is boiling you can remove the jars (carefully) with metal tongs and place them, upside down on a baking tray. Place the jars in a 110°C oven and heat for 10-15 minutes.

    As soon as the jars are done, you want to handle them with gloves and add the chutney right away as the process of the jars cooling down is what preserves the chutney.

    Capsicum and Tomato Chutney In JarsHow to use homemade chutney

    From my experience this chutney gets better over time as it matures (about 3-6 months), however it is still delicious straight away.

    You can serve this chutney with just about anything, but a few of my favourite ideas are:

    • Homemade beef burgers
    • Bacon and egg rolls
    • Sausage rolls
    • Zucchini Fritters 
    • Focaccia
    • Leek and ricotta rolls (from Mrs Jones’s Kitchen)

    Once sealed, your chutney will keep for a long time and really just keep getting better. This batch makes about 4 smallish jars (think the size that mustards and curry paste come in). If you feel you don’t need that much chutney it is always a great gift for friends and family. I am positive they would love to receive something homemade and delicious!

    Capsicum and Tomato Chutney in a JarIf you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.

    Tomato and Capsicum Chutney

    4.34 from 6 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Australian
    Prep Time: 2 hours 10 minutes
    Cook Time: 1 hour 20 minutes
    Servings: 2 cups
    Author: Sally
    Prevent your screen from going dark

    Ingredients

    • 3 large seeded red or green capsicums
    • 500 grams tomatoes
    • 1 large onion
    • 2 tablespoons salt
    • 2 cups white vinegar
    • 1 ½ cups white sugar
    • 1 tablespoon mustard seeds
    • 2 tablespoons plain flour
    • ½ cup water
    • ¼ teaspoon paprika
    • ¼ teaspoon turmeric

    Instructions

    • Bring a large pot of water to the boil and add in tomatoes for 30 seconds to a minute until the skin starts to blister. Remove immediately from the water and carefully peel off the skin.
    • Dice the onion, the capsicum and the peeled tomatoes finely and place into a bowl. Sprinkle with the salt and set aside to stand for 2 hours.
    • In a large pot over high heat, combine the vinegar, sugar and mustard seeds stirring until the sugar is dissolved. Bring to a boil and add in the vegetables and continue to boil for about 20 minutes until the vegetables are very soft.
    • In a small bowl mix together flour, water and spices to make a paste. Add to the boiling chutney and stir through.
    • Reduce the heat and slowly simmer until chutney is a thick and will coat the back of a spoon, making sure to stir regularly to avoid the chutney sticking to the bottom of the pot.
    • Sterilise 2-3 jars (depending on size) by placing them in a large pot of water and allowing the water to come to a boil in the stove. Once the water is boiling, carefully remove the jars from the water and place upside down on a baking tray and place in a 110°C oven for 10 minutes.
    • Carefully remove the jars from the oven and place the hot chutney into the jars using a funnel, until filled to the very top and place on the lid to seal. Let the jars sit on the bench overnight to cool completely. Chutney can be kept sealed in the pantry for 12 months and once opened in the fridge for up to 6 months.

    Notes

    Not from Australia? Check out my US Conversion Guide.

    Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.

    Have you made this recipe?Leave a comment and a rating below and tag your creations with #eightforestlane on Instagram!
    Not fom Australia? Check out my US Conversion Guide

    Original recipe was published February 22nd 2016.

    Save it for later:

    Tomato and Capsicum Chutney - Pinterest

    More All Recipes

    • Vegan Carrot Cake
    • Chocolate Guinness Cupcakes (Vegan)
    • Gluten Free Vanilla Cupcakes
    • Classic Lamingtons

    Reader Interactions

    Comments

    1. Jenny

      February 04, 2023 at 2:20 pm

      Best of even made, just about to make another batch, thanks for sharing x

      Reply
      • Sally

        February 15, 2023 at 7:52 am

        Great to hear Jenny, thanks for leaving a comment!

    2. Janice

      March 27, 2022 at 12:25 pm

      Hi making tomato capsicum do I drain the brine off please

      Reply
      • Sally

        March 28, 2022 at 6:38 am

        No need to drain the vegetables, just dump the whole lot in the pot. I hope you enjoy!

    3. Jennie

      February 20, 2022 at 8:58 am

      Totally yum. I added a few chopped dates and made turmeric up to 1/2 tsp

      Reply
      • Sally

        February 20, 2022 at 12:00 pm

        Sounds delicious!

      • Lorna

        November 17, 2022 at 1:01 pm

        Will the vinegar react with the metal lid?

      • Sally

        November 27, 2022 at 3:03 pm

        Hi Lorna, most metal lidded jars have a rubber coating on them to prevent any reaction.

    4. Judith MacFarlane-Arnel

      March 04, 2021 at 1:37 pm

      Big chutney journey this year. Full tree of nectarines started me, and now M ru nine with it. Made these ones for my hubby, son and friends son. Goes down a treat. Local shop had capsicum and truss tomatoes, full of flavour, for under $3 a kg. Love this recipe.

      Reply
      • Sally

        March 05, 2021 at 6:14 am

        Love this Judith – so glad you enjoyed this recipe!

    5. LUCY WATSON

      January 30, 2021 at 2:47 pm

      Hi, I am making this recipe with green capsicums and green tomatoes (from our garden) this afternoon. Do I drain off the brine or leave it in? Also I will use GF cornflour instead of ordinary flour to make it gluten free.

      Reply
      • Sally

        January 30, 2021 at 3:56 pm

        Hi Lucy, sounds delicious! No need to drain the vegetables, just dump the whole lot in the pot. I hope you enjoy!

    6. Erin

      March 02, 2016 at 2:11 am

      I am so excited to make this! I love chutney but have never thought to make it myself.

      Reply
      • Sally

        March 02, 2016 at 12:27 pm

        That’s great Erin! Let me know how you go!

    7. Emma {Emma's Little Kitchen}

      March 01, 2016 at 1:52 am

      NOTHING beats homemade chutney! Pinning for tomato season 🙂

      Reply
      • Sally

        March 01, 2016 at 12:53 pm

        So true Emma!

    8. candy

      February 29, 2016 at 12:54 pm

      Never tried making chutney. Guess I just never really knew that much about it. Going to try this summer.

      Reply
      • Sally

        February 29, 2016 at 9:08 pm

        I hope you do give it a try, it is very satisfying making a batch 🙂

    9. Jen | A Sip of Bliss

      February 29, 2016 at 9:36 am

      This sounds delicious! I agree about homemade chutney, it is sooo good!

      -Jen
      http://www.asipofbliss.com

      Reply
      • Sally

        February 29, 2016 at 9:11 pm

        Thanks Jen, homemade is always better 🙂

    10. Kole

      February 29, 2016 at 8:45 am

      Ok, I can relate with this. My Hungarian wife made a killing from home-made chutney last Christmas here in Essex. Never knew anything that tasted better. Now I am a chutney convert.

      Reply
      • Sally

        February 29, 2016 at 1:14 pm

        That’s fantastic! Chutney really does taste so much better when it is home-made.

    11. Debonita

      February 23, 2016 at 7:19 am

      Love your chutney recipe. I have been trying to make one but never got it right. I am going give your recope a shot.

      Reply
      • Sally

        February 24, 2016 at 6:43 pm

        Excellent! You have to let me know how it turns out 🙂

    12. Danielle

      February 22, 2016 at 8:39 am

      I’m going to have to try this. I love making stuff homemade. For some reason things just tastes so much better when I take the time to make them from scratch.

      Reply
      • Sally

        February 24, 2016 at 6:44 pm

        I totally agree with you Danielle! Let me know if you do end up trying this recipe.

    Made this recipe? Leave a review! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Sally and welcome to Eight Forest Lane. Here you will find easy and delicious recipes for any special dietary needs. Let me show you how to make cooking fun! 

    More about me →

    Latest Recipes

    • Vegan Banana Pancakes (Gluten Free)
    • Top 10 Recipes of 2022
    • Easy Gingerbread Snack Cake
    • Chicken Bacon Ranch Wraps

    Trending Recipes

    • Vegan Vanilla Cupcakes
    • Vegan Lemon Poppy Seed Cake
    • Vegan Caramel Slice

    Footer

    Info

    • About Me
    • Privacy Policy
    • Disclaimer

    Explore

    • Resources
    • Recipes
    • Life / Opinion

    Say Hello

    • Contact
    • Facebook
    • Instagram

    We acknowledge all Aboriginal and Torres Strait Islander persons as the first inhabitants of the nation and traditional custodians of the land in which we work and live, and pay our respects to Elders past, present and emerging.

    ↑ back to top

    10% of all money earnt via advertising is donated to charity.

    Copyright © 2022 Eight Forest Lane