Chilli Tomato and Roasted Pepper Relish




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

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15 Discussions


3 years ago on Introduction

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!


6 years ago on Introduction

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.

4 replies

Reply 4 years ago

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


Reply 6 years ago on Introduction


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.



7 years ago on Introduction

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 :)


Reply 7 years ago on Introduction

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 .....


7 years ago on Introduction

This look sreally good! Thanks for sharing your hard work!


7 years ago on Introduction

this sounds REALLY tasty ! A few more pictures of the steps would help, for instance, you say:
1kg Red Peppers (Capsicum)
8 - 10 Large Red Chilli Peppers (De-seeding optional)
Here in the states most people refer to any hot pepper as a chilli, I use a lot of red peppers and they vary from sweet bell variaty to tabasco, chinese fire peppers and scotch bonnets and all hot peppers have capsicum. I could also make an educated guess on how much 1kg would be in our measurement.

3 replies

Reply 7 years ago on Introduction

Hey i8nite,

The 1Kg Red Peppers are actually sweet peppers - these have no heat.
They are also called Capsicums in Australia. They are about as big as a large hand and are beautiful when roasted.

The Large Chilli Peppers are Cayenne Peppers. These are hot!
I try to use the ones that are longer than an average finger. Leave the seeds in for more heat.

I have updated this instruction and added a couple more pictures for reference.
I will add more pictures of the actual steps when I make another batch!



Reply 7 years ago on Introduction

Thank you, I'm able to make a lot more sense of your recipe now. One of the difficulties of the world wide web is the different terminology, one food site I frequent has a poster who keeps referring to adding the vitimans to the recipe, apparently in some european countries vitimans refer to any fruit or maybe just certain fruits, I'm still not totally sure. I can't speak for the entire country but in most of the US your capsicums are called sweet red bells or just sweet red peppers, there are also pimento peppers but they have a different shape and different taste. If I can leave my peppers on the plants long enough to get 2 pounds I'm definately going to give this a try !


Reply 7 years ago on Introduction

If you can't wait for 2 pounds worth - you can always halve the recipe amounts to make a smaller batch ;-)