Roasted red pepper, tomato and chilli chutney

“This chutney is a great one to have in your Indian repertoire and with this in the fridge you can add instant flavour to all your curries and loads of other dishes too. I use it in my 5-minute chicken curry to add loads of instant flavour. Stored in an airtight container, it will keep in the refrigerator for 1 month, so you can be sure it will never go to waste.” Anjum Anand, Anjum's Australian Spice Stories

Credit: Anjum’s Australian Spice Stories

• makes

  3/4 cup

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 4 medium vine-ripened tomatoes, quartered
• 8 large garlic cloves, peeled
• 1 long fresh red chilli, seeded
• 2 tbsp vegetable oil
• ½ tsp ground turmeric
• Salt, to taste
• 1 red capsicum (pepper), roasted until skin blackens and blisters, peeled, seeded and chopped (you can buy these in most supermarkets)
• Pinch of sugar (optional if tomatoes are a little acidic) 

Instructions

Place the tomatoes, garlic and chilli in a blender and process until smooth. Heat the oil in a medium-sized saucepan over low-medium heat. Add the tomato mixture and turmeric, season with salt and cook, stirring occasionally for 25 minutes or until the tomatoes have released the oil back into the pan. Stir in the roasted chopped capsicum and cook for another few minutes until warmed through. Check the seasoning and add the sugar if necessary, then remove from the heat.

Anjum's Australian Spice Stories starts Monday 4 April 2016 on Food Network Australia. Visit the program page for recipes and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.