Chilli Tomato and Roasted Pepper Relish





Introduction: Chilli Tomato and Roasted Pepper Relish

Chili Pepper Challenge

Second Prize in the
Chili Pepper Challenge

This stuff is like currency amongst our family and friends. Every time I make a batch it is gone within a few days.
It is great on beef, chicken, or even on a cracker straight out of the jar.
I have even added a few spoonfuls to a basic tomato puree as a quick pasta sauce.

You can vary the chilli content to increase the heat. The recipe below is probably about a 4 out of 10 heat factor - although everyone has a different scale so you be the judge !!

I occasionally make a batch with three times the chilli - lasts a bit longer that way.


1.5kg Ripe Tomatos
1kg Red (Sweet - Not Hot) Peppers (also called Capsicum in Australia)
8 - 10 Large Red Cayenne (Hot) Chilli Peppers (De-seeding optional)
500g Brown (or White) Onions (sliced)
2 cloves Garlic (crushed)
1 cup Brown Sugar
1.5 cups Malt Vinegar
1 tbsp Curry Powder
1 tbsp Mustard Powder
1 tbsp Cayenne Pepper
1 tbsp Cornflour
Olive Oil, Salt, Pepper
Approx 6 medium clean glass jars with metal (coated) lids


1.  Preheat the Oven to 200 Degrees Celcius

2.  Slice the Peppers (Capsicum) in half lengthways and remove the seeds.
     Lightly brush each half with Olive Oil and sprinkle with Salt and Pepper
     Place halves skin side up on baking tray lined with baking paper
     Roast the Peppers in the oven for 30 minutes, remove and allow to cool.

3.  Meanwhile, prick the Tomato’s skin all over and place in a large bowl
     Pour boiling water to cover the tomatos and leave for 5 minutes
     Drain water and de-skin the tomatos. Discard skin.
     Chop the tomatos and place in a large heavy based pot or saucepan (4.7 Litre minimum)

4.  Slice the onions and place in the pot.

5.  Add remaining ingredients (except the roasted Capsicum, Chilli's and cornflour) to the pot.

6.  Bring the mixture to the boil, stirring well.
     Reduce to a medium-low heat and cover with lid. Simmer for 20 minutes.

7.  Peel the skin from the roasted Peppers (Capsicum) and discard the skin.

8.  Chop the roasted Peppers (Capsicum) and Chilli's and add to the pot (after the 20 mins in step 6)

9.  Remove the lid and simmer on low heat until the volume has reduced by almost half, stirring occasionally to prevent sticking to the pot.
     This could take 2 hours. Monitor it closely so it doesn't stick to the bottom of the pan and burn.

10.  Add Cornflour to a small amount of cold water and add to the pot. Stir until thickened.

11.  Sterlise jars (and lids) by boiling in water for at least 10 minutes

12.  Remove jars from water, and while jar & mixture are still hot, carefully spoon in the mixture.
       Wipe the rim of the jar to remove any mixture residue and screw on lid tightly.
       Allow to cool. Once cooled, the vacuum should have sealed lid.
      Continue until all mixture / jars used.

If jars have heat sealed correctly, the mixture will keep in a cool, dry place for 3 months. Once opened, refrigerate and consume within 7 -10 days.

If jars did not seal correctly, either refrigerate immediately, or re-heat treat by standing jar upright in water and boiling gently with jar lid on - but not too tight (allow air to escape). Remove and tighten lid. Allow to cool

2 People Made This Project!


  • Science of Cooking

    Science of Cooking
  • Microcontroller Contest

    Microcontroller Contest
  • Spotless Contest

    Spotless Contest

We have a be nice policy.
Please be positive and constructive.




delicious. I left out cayenne and added extra chilli peppers. I also forgot cornflour, but it was still plenty thick enough and had reduced to half after 1 hour. This is the first chutney recipe I have tried that has been a success, others using too much vinegar and resulting in an overpowering vinegar taste and too much liquid. So thanks!

Hello, would be interested if anyone has tried keeping this relish for longer than three months. Most pickles etc we make seem to keep up to a year and I was wondering if this would keep that long if jar sealed correctly.

Just opened last jar I made a year ago (with jalapenos) and it is perfectly ok. I love this stuff.

Awesome. Thanks for the field testing. ;-)

Yay! Good to know thanks :-)


I am not sure about a year - possibly - but I haven't tested it.
I have definitely had a jar keep for 6 months (unopened in a cool, dark cupboard) and it was fine.


Have made this recipe twice now, It is a great recipe. As it states it goes great on chicken slow roasted, and for me I like to keep the skin on the peppers but that is just personal choice. Great recipe thanks for sharing :)

really anxious to try this recipe ....... my bf n i tried a b n b recipe n it turned out awesome ...... so im pretty sure this will to !!!!!!!!!!!!!!!!!!!!!!!!!!!!! we have done alot of cannin n freezin this summer so i can say we r havin a gr8 time doin it ,,,,, thank u so much for the recipes .....

Thanks !! Love the high Five. ;-)